Gluten-Free Maple Custard Tart

Gluten-Free Maple Custard Tart requires roughly 1 hour and 35 minutes from start to finish. This recipe serves 8 and costs $1.78 per serving. One portion of this dish contains about 8g of protein, 37g of fat, and a total of 585 calories. If you have kosher salt, unsalted butter, sorghum flour, and a few other ingredients on hand, you can make it. A few people really liked this side dish. 31 person have tried and liked this recipe. It is brought to you by Café Johnsonia. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a not so tremendous spoonacular score of 27%. Similar recipes are Gluten Free Peach Tart with Custard, Sugar Free Crustless Coconut Custard Pie {Dairy Free, Gluten Free & Low Carb}, and Naturally Sweetened Apple Custard: .

Servings: 8

Preparation duration: 60 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For crust: Place the flours, sugar, orange zest, cardamom and salt in the bowl of a food processor. Pulse to combine. Scatter the cold butter over the dry ingredients. Pulse on and off until the dough is crumbly, with some smaller and larger pieces of butter.Mix the egg yolk with 2 Tbsp. of water and with the motor running, drizzle through the feed hold. Add more water, if needed, and continue pulsing until the dough starts to come together into a ball. (The sound will change to a kind of grinding sound and then you'll know it's time to stop.)Turn the dough out onto a piece of plastic wrap. Form into a ball, wrap well in plastic wrap and chill for about 2 hours or overnight.For crust, filling and serving: Preheat oven to 425 degrees F. Press the chilled dough onto the bottom and up the sides of a 9" tart pan with removable bottom. (I used a 9" cake pan.)Whisk the cornstarch with the salt. Add the eggs, maple syrup, brown sugar, vanilla, cream and milk. Whisk until smooth. Pour into the crust.Bake for 10 minutes and lower heat to 350 degrees F. for an additional 25 minutes. The custard should be set and the crust will be lightly golden.Transfer to a cooling rack and let cool completely before slicing. Can be served chilled or at room temperature.Top with sweetened Greek yogurt and candied pecans.Makes one 9" tart, 8-10 slices

 

Step by step:

For crust

1. Place the flours, sugar, orange zest, cardamom and salt in the bowl of a food processor. Pulse to combine. Scatter the cold butter over the dry ingredients. Pulse on and off until the dough is crumbly, with some smaller and larger pieces of butter.

2. Mix the egg yolk with 2 Tbsp. of water and with the motor running, drizzle through the feed hold.

3. Add more water, if needed, and continue pulsing until the dough starts to come together into a ball. (The sound will change to a kind of grinding sound and then you'll know it's time to stop.)Turn the dough out onto a piece of plastic wrap. Form into a ball, wrap well in plastic wrap and chill for about 2 hours or overnight.For crust, filling and serving: Preheat oven to 425 degrees F. Press the chilled dough onto the bottom and up the sides of a 9" tart pan with removable bottom. (I used a 9" cake pan.)

4. Whisk the cornstarch with the salt.

5. Add the eggs, maple syrup, brown sugar, vanilla, cream and milk.

6. Whisk until smooth.

7. Pour into the crust.

8. Bake for 10 minutes and lower heat to 350 degrees F. for an additional 25 minutes. The custard should be set and the crust will be lightly golden.

9. Transfer to a cooling rack and let cool completely before slicing. Can be served chilled or at room temperature.Top with sweetened Greek yogurt and candied pecans.Makes one 9" tart, 8-10 slices

Nutrition Information:

covered percent of daily need