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Custard tart

If you're looking for a simple, gluten-free recipe to create delicious custard tarts every time, look no further. With buttery crisp pastry and a luxuriously creamy filling, these tarts are a guaranteed crowd-pleaser.

  • 25 minutes prep. time
  • 30–40 minutes cooking time
  • Serves 12
  • Cakes, bakes & desserts
Individual custard tarts on a glass stand
Delicious gluten-free custard tarts | © National Trust/William Shaw


For the pastry

  • 250g gluten-free self-raising flour
  • 125g butter
  • 40g icing sugar
  • A pinch of salt
  • 1 egg

For the custard

  • 3 eggs
  • 90g caster sugar
  • 15g vanilla essence
  • 200ml milk
  • 200ml double cream
  • ½ tsp grated nutmeg


Flour type

This recipe uses gluten-free flour but you could replace with standard flour if you prefer.

Step 1

For the pastry

Place the flour, butter, icing sugar and salt into the bowl of a food processor and pulse until it resembles breadcrumbs.

Step 2

Add in the egg and pulse again until it starts to come together. Tip out onto a work surface and knead for a few seconds until it comes together as a soft, smooth pastry.

Step 3

Roll out the pastry on a floured work surface and cut out using a 10cm cutter, and press each disc into a muffin tin, pressing gently to fill to the top.

Step 4

For the custard

Place all the custard ingredients into a bowl and whisk until smooth.

Step 5

Carefully pour the egg custard into the pastry cases, until about 3mm from the top.

Step 6

Sprinkle the top with a little nutmeg and place into the oven at 150°C (130°C fan/gas mark 2) for around 30–40 minutes, or until the custard is set but with a slight wobble.


Step 7

Remove from the oven and leave to cool before removing from the tins.

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