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Gluten free Vegan Strawberry Custard Tarts

Strawberry Custard Tarts | Gluten free * Vegan

Delicious tarts with homemade gluten free crust, vegan lemon custard and topped with fresh berries!


For the gluten free vegan tart crust

  • 100 gr gluten free brown rice flour
  • 100 gr gluten free almond meal / flour
  • 100 gr gluten free potato (or other gluten free) starch
  • grated peel of half lemon
  • pinch of salt
  • 50 gr brown sugar
  • 120 gr margarine / vegan butter
  • 2 tablespoon gluten free limoncello (lemon based liqueur)

For the vegan lemon custard

  • 5 tablespoon gluten free potato (or other gluten free) starch
  • 30 gr brown sugar
  • pinch of turmeric powder (for color)
  • 3 tablespoon margarine / vegan butter
  • 250 gr gluten free dairy free milk (I used rice/soy milk)
  • peel of half a lemon
  • vanilla extract (to taste)
  • fresh strawberries (+ lemon and sugar) for the topping


For the tart crust

  • 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

For the lemon custard

  • 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 :)