Gluten free and Eggless Fruit Cream Tart


This is simply a pastry filled with vanilla pudding and topped with fruit. It tastes great and is really simple to make. The crust I use is from, and is a great recipe to use for gluten free crust. I just simple substituted the all purpose flour called for in the recipe with gluten free flour, and it tastes great.
The vanilla pudding I used is eggless, thus very light and flavorful. I got it from The recipe is simple and the result scrumptious, thus it’s my go-to recipe for vanilla pudding.
I like to use strawberries for my topping as they are so pretty and they compliment the pudding beautifully, but you can choose whichever fruits you wish, or even a mixture of several fruits.

Pie crust from :
Vanilla pudding from:

For the crust:
1 1/4 cups all purpose flour (I used gluten free flour)
1/2 tsp salt
1/2 tbsn granulated sugar
1/2 cup butter, chilled and cut into 1″ pieces
1/8 to 1/4cup ice water

For the filling:
1 1/2 cups milk, divided
1 1/2 tbsn cornstarch
2 1/4 tbsn sugar
1/3 tsp vanilla extract

For the topping:
Apricot jam, melted

For the crust:
Process the flour, salt and sugar in a food processor.
Add the butter and process until small crumbs form.
Add the ice water until a soft, coherent dough forms.
Flatten the dough to a disk of diameter about 12 cm, cover with plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 180°C.
Then, roll out the pastry to cover a 9″ tart pan.
Fill with baking beans, and bake for 30 minutes.
Take it out and cool.

For the filling:
Whisk the milk, cornstarch and sugar together inside a heavy bottomed saucepan, mixing well to ensure that there are no lumps.
Place the saucepan on medium heat, stirring to ensure lumps don’t form.
Once the pudding is thick enough to coat the back of a spoon, lower the heat, and add the vanila, mixing well.
Remove from the heat, and let it cool.

Once both the tart crust and pudding have cooled, spoon the pudding into the empty tart shell.
Layer the fruit on top of the pudding, and glaze with the melted apricot jam.
Store in the fridge.



Rainbow Cupcakes



First dessert of the year! Hopefully these stunning cupcakes are the first of many wonderful desserts to come. (And a wonderful year too hopefully)
These are extremely beautiful cupcakes for sure, and they taste great too. The basic cupcake recipe, like my vanilla cake recipe is from, a recipe I almost always use. I didn’t, but you could frost these with vanilla frosting and top with rainbow sprinkles, which I’d imagine will look very good as well. Or you could also color your frosting different colors and pipe a swirl of multi colored frosting, which would be gorgeous too.

Vanilla cupcake recipe from:

1/2 cup unsalted butter, room temperature
2/3 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup milk
Various food colorings ( As many or as few as you wish; I used 6)

Preheat the oven to 180°C.
Line a cupcake pan with liners, or grease.
Whisk together the flour, baking powder, baking soda and salt.
In a separate bowl, beat the butter until creamy with an electronic mixer.
Add the sugar, and beat until light and fluffy.
Add the eggs one by one, and the vanilla extract, beating in between.
With the mixer running on low speed, add half of the flour mixture, then the milk, and then the remaining flour mixture.
Divide the batter into as many parts as the number of different colors you plan on having (so I did 6)
Color each part with a different colour, making sure the batter is evenly coloured.

Pour about 2 teaspoon’s worth of batter into the pan, doing this for all the colors this creating layers of different colors. Swirl a skewer through each cupcake if you want a marbled effect.
Bake for 15-18 minutes.
Let it cool for a while before eating.
Makes 12 cupcakes