Gluten Free Birthday Treat (or for the 4th of July)

This year I made gluten free mini-tarts for my husband’s birthday.  This was a favorite treat his grandma used to make him, but he hasn’t been able to eat one ever since becoming gluten free.  I’ve simplified this recipe from the elaborate one in the CIA’s Gluten Free Baking cookbook, so it’s easier to whip out in an afternoon.   It makes 12 muffin cup size tarts.

For the tart:

1/2 cup (4 oz) cold butter

1/4 cup sugar

3/4 cup rice flour

1/4 cup potato starch

1/4 cup tapioca starch

1 egg

For the cream filling:

3 egg yolks

2 cups milk (or soymilk) – divided

1/2 cup sugar – divided

5 Tbsp cornstarch

3 Tbsp butter

1/2 tsp vanilla extract

For the Topping:

1/2 to 1 lb. fresh fruit, sliced (ie. berries, kiwis, pineapple, peaches, etc)

Directions:

Cut the butter in to 1″ cubes.  Combine butter, sugar, rice flour, potato starch, tapioca starch, and egg in a bowl.  Mix by hand until thoroughly combined.  Shape the dough into a ball, wrap in plastic, and refrigerate for 1 hour.

Preheat oven to 350 degrees F.  Roll out chilled dough to 1/4 inch thick and use a 4-5 inch size round cookie cutter (or upside down glass) to cut out 12 tart rounds.  Place cut dough rounds into greased muffin tin and bake for 15 to 20 minutes, until golden brown.  Let cool.

While tarts are cooling, whisk together the egg yolks, 1/2 cup milk, 1/4 cup sugar, and the cornstarch in a medium bowl.  Set aside.  Combine remaining milk and sugar in a saucepan and bring to a boil over moderate heat.  Add the egg-milk mixture to the simmering milk in the saucepan.  Whisk until it comes to a boil and begins to thicken.  Remove the pan from the heat.  Stir in the butter and vanilla.  Pour into a shallow pan/bowl and cover surface with plastic wrap, pressing it to the surface of the cream to prevent skim from forming.  Refrigerate until completely cooled.

Once cream is cooled, spoon into each of the 12 tarts.  Top with sliced fruit, and serve.