Fresh and Fancy Low-FODMAP Fruit Tart Crust Recipe with Low-FODMAP Vanilla Custard and Low-FODMAP Fruit Glaze; Gluten-free

This is an incredible fresh and fancy gluten-free, low-FODMAP fruit tart with low-FODMAP tart crust that is always delicious. Perfect for a Sunday brunch, a wedding shower or any event.

I know you will love this low-FODMAP fruit tart and low-FODMAP tart crust as much as I do.  Fill it with my amazing low-FODMAP Vanilla Custard, or my low-FODMAP Chocolate Pudding for a whole different flavor.

You may also love my low-FODMAP Vanilla Pie and low-FODMAP Pavlova recipes.  Or check out over 300 more low-FODMAP recipes on the blog.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Fruit Tart Crust Recipe with Low-FODMAP Vanilla Custard and low-FODMAP fruit glaze; Gluten-free

While this recipe has not been tested, a single serving should be low FODMAP based on the ingredients

Prep time: 2 ½ hours (includes 18 minutes baking) plus overnight refrigeration

Bake temp: 350 degrees

Serves: 8-10

Ingredients

For low-FODMAP Tart Crust:

Adapted from ‘Gluten Free Baking Classics’ Second Edition, Annalise Roberts

Makes 9 inch tart crust, use pan with removable bottom

• 1 cup Authentic Foods GF Classic Blend flour (check out my low-FODMAP bake off to see why this is my favorite low-FODMAP flour)
• ¼ cup granulated sugar
• 1 tsp xanthan gum
• 5 TB cold unsalted butter (1 TB butter is low-FODMAP serving); cut into cubes or chunks
• 1 tsp pure vanilla extract
• ½ egg beaten and granulated sugar for pie crust dusting (optional)

For low-FODMAP Vanilla-Bean Custard filling:

• Low-FODMAP Vanilla-bean custard recipe
  • Best to start preparation day before to set

For top layer:

• I used raspberries, blueberries and sliced kiwi

For Low-FODMAP Fruit glaze:

• 1 tablespoon strawberry jam (no High Fructose Corn Syrup)
  • I used Trader Joe’s Organic Strawberry, low sugar
  • Can also use my low-FODMAP Strawberry Coulis recipe
• 1/2 TB water
• 1 tsp lemon juice

Directions

Prepare low-FODMAP Tart crust:

• Preheat oven to 350 F, place rack in center of oven
• Grease 9 inch tart pan (with removable bottom) with vegetable shortening and dust with your flour
  • Or use my low-FODMAP Magical Cake Pan Release Paste
    • Make sure to get in all the grooves
• Combine flour, sugar and xanthan gum in mixer bowl or food processor (I used a food processor with steel blade)
• Add butter in pieces, and mix on low speed until crumbly (pulse for food processor)
• Add vanilla and mix well. You will need to use your hands a bit to form it
  • It will be very crumbly, that is fine.  It will adhere together during baking
• Press immediately in tart pan and up sides

• Beat egg in bowl and using brush, coat bottom of pie shell and sprinkle with granulated sugar (will only use a small amount of egg). This step is optional
• Bake in center of oven for 18 minutes (until light golden)
• Cool to room temperature (about 30 minutes)
• You can finish the final low-FODMAP vanilla custard stages during cooling (blending with coconut cream will be perfect here)
• Spread the custard into the pie crust then chill the tart for an hour

• Arrange your berries in a circular pattern on the custard

• Remove tart sides

Prepare Fruit glaze:

• Combine ingredients in cup and warm slightly in microwave
• Brush over tops of fruit
• Serve immediately or keep refrigerated until serving