These cream-filled, chocolate-covered gluten-free Boston cream pie tartlets are the perfect sweet treat for any special occasion!
1 18-oz. package GeeFree puff pastry dough
gluten-free flour for dusting
1 quart whole milk
8 oz sugar
3 oz cornstarch
3 large eggs
2 egg yolks
1 teaspoon vanilla extract
option: you can also use your favorite pudding mix
4 oz semisweet chocolate
1/2 cup heavy whipping cream
biscuit cutter to fit your tartlet pan
Bring dough to room temperature. Preheat oven to 375°F.
Make filling first. Heat milk to just below a simmer. In a mixing bowl, mix sugar and cornstarch; then add eggs and egg yolks. Mix well.
Temper in the milk. (Do this very slowly so you don’t cook the eggs). Heat mixture to a boil for 3 minutes. Stir constantly — don’t leave the stove, as this will burn without stirring!
Remove from the heat and add the butter and vanilla.
Cover with plastic wrap (lay on top of custard directly so a skin won’t form). Let cool.
Dust the countertop with gluten-free flour. Take dough and roll it out to approximately 1/8-inch thick.
Use a non-stick spray on the tartlet pans. Using the biscuit cutter, cut circles then push them into the tartlet pans. I use the end of a lemon juicer. Make sure you dock the tartlets so they don’t puff. You can use the tines of a fork.
Bake for 25-30 or until golden brown. Let cool then fill with cooled pastry cream and refrigerate for 1 hour.
Make ganache. Chop the chocolate and add it to a large heatproof bowl. Set aside.
Pour the heavy whipping cream into a microwave-safe bowl and heat in the microwave for about 45 seconds to 1 minute. Make sure to keep an eye on it so it doesn’t bubble over.
Pour the warm heavy cream over the chocolate and let sit for 2 to 3 minutes. Start whisking slowly until mixture is smooth and well combined.
Allow to cool for about 10 to 15 minutes; then take tartlets and dip in ganache.
Refrigerate until ready to serve.
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