Strawberry Custard Tarts | Gluten free * Vegan

In a bowl mix rice flour, almond flour, potato starch, pinch of salt and grated lemon peel

Add the margarine/vegan butter and the limoncello, mix everything with a spoon until you get big "crumbs" of dough

Move the dough to the work surface and work the crust dough with your hands, until you get a uniform, compact ball of dough

Cover it in wrapping plastic and let it rest in the fridge for 1 hour (or 30 minutes in the freezer)

Pre-heat the oven at 160° C / 320 F

Take the dough out of the fridge/freezer, cut it into parts (if you are making small tarts), slightly grease the molds and push/spread the dough with your fingers directly into the molds (or the whole dough into the tart pan, if you make a single big one)

The tarts should be more or less half centimeter thick

Pinch the tarts base with a fork and bake them for 20-25 minutes (you can bake for another 5 minutes in grill-mode to get a more golden top

Remove the tart bases from the oven and let them cool down completely

In a bowl mix well the starch, the sugar and the pinch of turmeric powder

Add the margarine and the vanilla extract and incorporate the dry ingredients, until you get a creamy mixture

Transfer the mixture into a non sticking pan over low-medium heat, add a small part of the dairy free milk and whisk thoroughly to avoid lumps

Add the rest of the milk and the lemon peel and keep whisking, after 5 minutes the custard will thicken. Keep whisking for another 5 minutes then switch the heat off and let the custard cool down (do not cover it with a lid)

You can then add the custard on the tarts and top them with the fresh strawberries, decorating as you want!  I had seasoned them with some lemon and sugar, but you can totally skip that 🙂