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Obsttarte mit Puddingfüllung glutenfrei

Gluten-Free Fruit Tart

Fruit tart using Mantler Gluten-Free Cookie Mix




  • 300ml lactose-free milk
  • 1 egg yolk
  • 30g gluten-free starch
  • 30g sugar
  • 1 vanilla pod
  • 375g fruits, berries


Knead all ingredients into a homogenous shortcrust dough. The dough can be used immediately. Roll out the dough to a thickness of approx. 5mm on a sheet of baking paper, place in a 23cm tart tin and press firmly.

Baking time: app. 12 minutes in a preheated oven
Baking temperature: 180°C

While the crust is in the oven, make the filling. Mix starch, sugar, egg yolk, pulp from the vanilla pod and a small amount of cold milk. Heat the rest of the milk on the stove. Slowly stir the starch mixture into the hot milk. Bring to the boil, stirring constantly, and then let cool slightly.

Pour the filling into the baked crust and top with fruits. Depending on the season, you might choose raspberries, strawberries, blackberries, etc.

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