Gluten-Free Fruit Tart

Instructions

CRUST:

1. Combine flour, sugar and salt in a large bowl. In a small bowl, whisk together the egg yolks and water. Incorporate butter into the flour mixture by hand then add the egg mixture. Use a fork to combine.
2. Knead the dough in the bowl by hand for few minutes. If it looks dry add 1 tablespoon of cold water.
3. Butter up a 9 inch springform pan or tart pan. Press dough into prepared pan with 1 inch up the sides. Prick bottom of the crust with a fork few times. Freeze until firm about 30 minutes.
4. Preheat oven to 350 degrees F. Bake crust from 30 to 35 minutes or until golden brown. Let it cool.

CUSTARD:

1. Combine milk and vanilla in a medium saucepan. Bring to a simmer over medium high heat then remove from heat. In a medium bowl, whisk egg yolks, sugar, salt and cornstarch. Vigorously whisk mixture until sugar have dissolved.
2. Slowly whisk in milk mixture. Return custard into the saucepan. Heat over medium and bring to a simmer stirring constantly until thick.
3. Remove from heat and add butter one piece at a time stirring until melted. Transfer custard to a large bowl and cover with plastic wrap, pressing directly on top of the cream. Let it cool for about 15 minutes.
4. Whisk the custard to loosen then spread evenly into the crust. Top with berries. Brush glaze over tart.

GLAZE:

1. Combine the limeade, cornstarch, sugar and lime juice in a small saucepan and heat over medium until thickened stirring constantly.