Ummm… June is for Strawberries …any which way you can have them. These wonderful little fruity morsels are now available almost year round in a supermarket, but there is just nothing like freshly picked strawberries. I delight in the fact that they are gluten free.
Of course there are so many things to do with strawberries. They are like a smile from heaven adorning any plate.
I just love strawberry pie, strawberry tarts … anything strawberry. My mom’s favorite milkshake was strawberry and I can’t think of one, but they remind me of her warm smile.
Here is a gluten free recipe for Strawberry Custard Tarts I hope you will make and enjoy! These tarts feel like a guilty pleasure, but when you consider this pastry flour has added vitamins, minerals and resistant starch …why you can know you are getting more nutrition too!
Gluten Free Tart Pastry
A. Mix together dry ingredients well
2 cups Astoria Mills Pastry Flour – Mix # 2
1 tablespoon brown sugar
1/4 scant teaspoon xanthan gum (more will make crust too soft)
B. Cut in with a pastry cutter, blending to a coarse mealy texture.
½ cup vegetable shortening
½ cup butter or margarine
C. Stir in Liquids
1/4 cup cold water
1 tablespoon white vinegar
1 cold egg slightly beaten
Tip: I often use a food processor. Mix together into a soft pie dough. Form dough into small balls and press into a greased tart or muffin tin. Chill for 10 minutes. Bake at 350F for 15 minutes until edges are light brown. Let cool and then add custard filling.
Top with sliced strawberries and glaze with gelatine. Place on a nice plate and serve with joy.
This is a from scratch method, but you can buy a gf pudding powder mix if you like.
Step One: Blend
2 cups of milk
1 cup sugar
In a sauce pan and heat slowly until sugar is dissolved into the milk mixture.
Step Two: Mix
6 tablespoons corn starch in ½ cup water, add this to the milk mixture and bring just to the boil, stirring constantly.
Step Three: Place in a separate bowl and beat with a whisk
3 egg yolks
While whisking egg yolks with one hand, pour a small amount of hot milk mixture into the bowl and continue blending, when the mixture has enough of the hot mixture blended in so that it won’t curdle, add this to the remaining hot pudding in the sauce pan and continue beating to thicken.
As a last step to finishing the vanilla pudding add
2 tablespoons of butter
1 tablespoon of pure vanilla extract
Stir together well, pour into pudding cups.
Food make with loving hands is always twice as nourishing.