I have always loved milk tarts, I really missed them when I had to remove gluten from my diet. However, these were the perfect solution.
These impressive Gluten free Crustless Milk Tarts are a version of Portuguese Milk Tarts, or Queijadas De Leite, are a delightful dessert that’s easy to make.
Ideas, Advice and Suggestions
Sugar – for the tarts I use granulated white sugar, but same amount of white caster sugar (which melts faster) would work too. I would not recommend using brown sugar for the tarts because the molasses taste would overwhelm the delicate milk tart flavour.
Sugar or Cinnamon & Sugar(optional): The caster sugar and cinnamon for the sprinkle add a lovely flavor if you prefer that traditional milk tart taste. Brown sugar can be substituted for the caster sugar for a more caramel taste.
Woolworths Free from Gluten All Purpose Flour - A staple in my home that I've found to be the best gluten-free wheat flour replacement. It can be substituted with regular all-purpose wheat flour for those who are not adhering to a gluten-free diet.
Butter – I like the taste of butter you could
substitute baking margarine. I normally use salted butter if you prefer unsalted add ¼ of salt to the dry ingredients.
Whole milk - I normally use full cream milk for recipe, but low-fat milk will work as well. I have not tested with fat-free or non-dairy substitutes.
Vanilla – Both vanilla essence and vanilla extract can be used; however, please note different measurements.
Gluten-free Crustless Milk Tarts
Preparation Time: 10 mins
Cooking Time: 30 mins
Total Time: 40 mins
Servings: 24
Level of Difficulty: Easy
The Origin of the Recipe: homemadeinterest.com
Diet: Gluten-Free
These Gluten free Crustless Milk Tarts are a version of Portuguese Milk Tarts, or Queijadas De Leite, are a delightful dessert that’s easy to make. These Gluten-free tarts are sure to impress!
Ingredients
- 400g (2 cups) Sugar
- 125g (1 cup) Woolworths Free from Gluten flour
- 4 Eggs, beaten
- 114g Butter, melted (½ cup)
- 940ml Whole milk (3 ¾ cups)
- Pinch of salt
- 1 tablespoon vanilla essence or 1 teaspoon Vanilla extract
- Optional:
- 1 teaspoon Cinnamon
- 2 tablespoons Caster Sugar
Instructions
- Preheat oven to 400°F/200°C (170°C fan assisted). *
- In a large bowl combine 2 cups of sugar, salt and flour.
- Incorporate melted butter into the dry ingredients, ensuring it is thoroughly combined before proceeding to the next step **
- Whisk in beaten eggs, continuing to whisk, and then milk and vanilla.
- Pour mixture into greased muffin tin, filling them to about ¾ full.
- Bake on centre rack for 30 mins or until sides and top are golden.
- Remove the tarts from muffin tin while hot by running a sharp knife around the sides and lifting them out.
- Mix sugar and cinnamon (if you're using) together and sprinkle over the tarts as a topping.
- Serve the same day or store in the fridge until ready to serve if you prefer them at room temperature allow to stand covered for 30-45.
Notes
- * I utilize silicone cupcake moulds inside a metal standard muffin pan to make it easier to remove the milk tarts once they have been baked. You could also use a silicone muffin mould but extent the baking time by a few minutes
- ** Adding the melted butter to the dry ingredient ensures that it does not separate and end up as a film on top of your milk tarts
- Can be made in advance kept in the fridge or frozen and defrosted overnight in the fridge.