Gluten Free Boston Cream Pie Tartlets

Boston Cream Pie Tartlets

Boston Cream Pie Tartlets




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

  • Pastry Cream
  • 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

  • Chocolate Ganache
  • 4 oz semisweet chocolate

  • 1/2 cup heavy whipping cream

  • Additional Tools
  • tartlet pan

  • 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.