Gluten Free Boston Cream Pie Tartlets

Directions

• 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.