Gluten-Free Fruit Tarts

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350 degree farenhieght

Step 2

Take unsalted butter and cut into cubes

Step 3

In a large bowl, whisk together flour and sea salt. Take the cubed butter and add pieces over time to the flour, while continuing to whisk, until the mixture resembles coarse crumbs

Step 4

Create a well in the center of the mixture and set the bowl aside

Step 5

In a separate small bowl, whisk together egg, whole milk, honey, and vanilla extract

Step 6

Slowly add the egg mixture to the well in the center of the flour mixture. Use a fork to stir until moistened. Make sure to mix fully

Step 7

Knead or use dough hook until the dough is strong enough to hold together

Step 8

Divide into 12 balls and then flatten each into a 4-inch round. Transfer each round to a muffin pan cup, pressing into the sides and the bottom

Step 9

Prick the bottom of each pastry shell with a fork. Bake for 20-22 minutes, until edges are golden brown. Cool completely in muffin pan on a wire rack.

Step 10

In a small saucepan, heat the milk over medium heat until it's just about to simmer (steaming but not boiling)

Step 11

Separate egg yolks from egg whites (the egg whites can be discarded). Add the egg yolks to a separate bowl with sugar and starch. Whisk together until smooth and pale

Step 12

Slowly pour a bit of the hot milk into the egg mixture while whisking (this prevents the eggs from scrambling). Do this a little at a time until half the milk is incorporated

Step 13

Pour the tempered egg mixture back into the saucepan with the remaining milk

Step 14

Cook over medium-low heat, whisking constantly until the mixture thickens

Step 15

Remove from heat. Stir in vanilla and butter

Step 16

Fill your cooled, Fruit Tart Shells with the chilled pastry cream

Step 17

Top with fresh berries