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 eggs
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 cases for 15 minutes until almost fully baked.

Whisk the eggs, caster sugar and vanilla together.

Place the barista plant-based milk into a saucepan and bring to the boil.

Whisk the milk into the eggs until smooth. Pour through a sieve into a jug.

Pour the custard into the pastry cases and grate a little nutmeg on top. Carefully place the tray back into the oven and bake for about 15 minutes until the custard has set.

Cool and store in the fridge until serving.