Gluten and Dairy Free Fruit Tart

serves / makes 6
20 prep time
20 mins cooking time


An easy to prepare gluten and dairy free fruit tart!

It is made from a sweetened short crust gluten free pastry filled with dairy free pastry cream and topped with fresh fruit.

Get creative with your fruit patterns and let me see the results!


For the pastry:

  • 250g gluten free plain flour
  • 2 teaspoons xanthan gum
  • 60g icing sugar
  • 100g dairy free spread
  • 2 egg yolks
  • 5 tablespoons ice cold water

For the pastry cream:

  • 300ml dairy free milk
  • 4 egg yolks
  • 100g caster sugar
  • 30g cornflour
  • 1 teaspoon vanilla extract, optional

To Decorate:

  • A selection of fruit


To make the pastry:

  • Combine the gluten free flour, cornflour, xanthan gum and icing sugar in a large bowl
  • Rub in the dairy free spread until it resembles breadcrumbs
  • Mix in the egg yolks and water until the dough forms a ball
  • Wrap in cling film and chill in the fridge for 30 minutes
  • Preheat the oven to 180 oC
  • Roll out the pastry and line a 9″ flan tin with the pastry sheet
  • Bake the pastry blind (weighed down with baking beans) for ten minutes
  • Remove the beans and cook for a further 10 minutes
  • Remove from the oven and allow to cool

To make the pastry cream:

  • Place the milk into a small saucepan and bring to the boil
  • While the milk is heating up, beat together the egg yolks, caster sugar, cornflour and vanilla extract in a measuring jug
  • When the milk has boiled, pour into the measuring jug while whisking continuously
  • Return the milk to the saucepan and bring to the boil, stirring continuously, until it thickens and boils
  • Remove from the heat and allow the pastry cream to cool
  • Fill the pastry case with the cream
  • Decorate the top of the tart with your choice of fruit

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