Mouthwatering Gluten-Free Strawberry Tart
Servings 8
Calories 390kcal
Ingredients
Crust
- 2 cups fine almond flour
- 3 tbsp granulated sugar
- 1/4 tsp salt
- 5 tbsp unsalted butter, melted
- 1 large egg
Custard Filling
- 1 1/2 cups whole milk
- 3 large egg yolks
- 1/4 cups granulated sugar
- 3 tbsp cornstarch
- 1 tsp pure vanilla extract
- 2 tbsp unsalted butter
Topping
- 1½ lbs fresh strawberries, hulled and sliced
- 3 tbsp apricot or strawberry jam
- 1 tbsp water
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
- Mix almond flour, sugar, and salt. Add melted butter and egg; stir into a soft dough. Press evenly into the tart pan. Prick the base with a fork.
- Bake 12 to 15 minutes until edges are golden. Cool completely.
- Heat milk in a saucepan over medium heat until steaming.
- Whisk egg yolks, sugar, and cornstarch in a bowl until smooth. Slowly pour in warm milk, whisking constantly.
- Return mixture to saucepan. Stir over medium heat 4 to 6 minutes until thickened.
- Off heat, stir in vanilla and butter. Transfer to a bowl, press plastic wrap onto the surface, and refrigerate at least 2 hours.
- Spread chilled custard into the cooled tart shell. Arrange strawberry slices on top.
- Warm jam and water in a small saucepan; brush over strawberries to glaze. Refrigerate 30 minutes before slicing.
Notes
Use fine almond flour (like Bob's Red Mill Super-Fine) — almond meal will make the crust crumbly and grainy.
The crust and custard can each be made a day ahead. Assemble the day you plan to serve for the best texture.