Ingredients

FOR THE PASTRY CREAM
adapted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck

1 cup xylitol (or granulated sugar)
5 egg yolks
1/4 cup cornstarch
2 cups milk
1 Tbsp. butter
2 tsp. vanilla
1/4 tsp. almond extract
1/8 tsp. salt

FOR THE TART CRUST
adapted from Gluten-Free Baking by Rebecca Reilly

1/4 cup toasted almonds
1/4 cup + 1 Tbsp. xylitol (or sugar)
1 cup gluten free flour blend
1 Tbsp. sweet rice flour
1/8 tsp. salt
6 Tbsp. unsalted cold butter, cut into small cubes

FOR THE TOPPING

1 lb. strawberries, sliced thinly
whipped cream (optional)

Instructions

1. Make the pastry cream: In the bowl of a stand mixer (or using a hand mixer), gradually beat the xylitol (or sugar) into the egg yolks. Continue beating for approximately 2 to 3 minutes, or until the mixture is pale yellow and forms a ribbon when lifted on a beater and allowed to fall back into the bowl. Beat in the cornstarch and salt.

2. Meanwhile, heat the milk to a boil in a saucepan on the stovetop. As you continue to beat, gradually add the boiling milk to the yolk mixture in a slow, thin stream.

3. Pour the mixture into the saucepan and cook over medium high heat, constantly stirring — make sure you get the bottom of the pan — with a whisk. As the mixture comes to a boil, you’ll notice that it will start to get lumpy. Keep up with the whisking, as the mixture will become smoother as you continue. When the mixture starts to boil, continue to whisk for another minute or two, being careful not to scorch the bottom of the pan.

4. Remove from the heat and whisk in the butter, vanilla, and almond extract. Allow the mixture to cool for about 10 minutes and transfer to a bowl, covering with plastic wrap that is pressed onto the top of the pastry cream to prevent a skin from forming. Chill for at least 4 hours.

5. Make the crust: Preheat oven to 375 degrees F. Lightly grease one 8 inch tart pan or 5 individual tartlet pans (removeable bottom).

6. In a food processor, finely grind the almonds and 1 Tbsp. xylitol (or sugar). Mix the ground almonds with the gluten free flour blend, 1/4 cup xylitol, sweet rice flour, and salt. Blend until all ingredients are well dispersed. Using your fingertips (or a pastry cutter), work the butter into the dry ingredients until you have a coarse, sandy mixture. Be sure not to work it so much that it becomes a ball of dough. Press the dough into the pan(s), using the bottom of a small glass if needed to smooth and press the mixture into corners. Bake the crust(s) for 15-20 minutes, or until the crusts are lightly browned. Remove from the oven and cool completely before filling with the pastry cream.

7. After the cooled shells are filled with pastry cream, top generously with sliced strawberries and whipped cream, if desired.