Custard Tarts

Serves 10

for the pastry
100g  gluten-free plain flour
100g gluten-free oat flour or maize flour
100g dairy-free margarine
50g caster sugar
40 – 50ml cold water

for the custard
1 litre ml barista plant-based milk.
4 tablespoons agar flakes
50g caster sugar
vanilla extract


Preheat the oven to 190°c / 170°c fan oven / gas mark 5.

Combine the flours in a large mixing bowl.

Rub the margarine into the flour using your fingertips.

Stir in the sugar then the water. Bring together to form a dough.

Use straight away as the pastry becomes more crumbly the longer it is left.

Roll out the pastry and cut circles using a pastry cutter. Push into the moulds of a muffin tin. Neaten the edge.

Or use a tart press to form the pastry cases.

Place balls of pastry into a muffin tin. Dip the press into gluten free flour and press down a little, dip into flour and press again. Continue until your pastry is your desired thickness. Trim the top with a sharp knife or round biscuit cutter.

Bake the pastry for 20 minutes until fully baked.

Using vege-Gel.

Pour the plant-based milk into a saucepan.

Whisk in the agar flakes and vanilla and leave to soften.
Place the saucepan on the heat and stir until boiling. Turn off the heat.
Stir in the caster sugar. Check you have enough flavouring and sugar.

Pour into cooked pastry cases. Grate a little nutmeg on top.
Cool down and store in the fridge until serving.