← Gluten-Free Recipes

Boston Cream Pie Tartlets

Susan Hougui |

These cream-filled, chocolate-covered gluten-free Boston cream pie tartlets are the perfect sweet treat for any special occasion!



Pastry Cream

  • 1 quart whole milk
  • 8 oz sugar
  • 3 oz cornstarch
  • 3 large eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 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


  1. Bring dough to room temperature. Preheat oven to 375°F.
  2. 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.
  3. 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!
  4. Remove from the heat and add the butter and vanilla.
  5. Cover with plastic wrap (lay on top of custard directly so a skin won’t form). Let cool.
  6. Dust the countertop with gluten-free flour. Take dough and roll it out to approximately 1/8-inch thick.
  7. 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.
  8. Bake for 25-30 or until golden brown. Let cool then fill with cooled pastry cream and refrigerate for 1 hour.
  9. 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.
  10. Allow to cool for about 10 to 15 minutes; then take tartlets and dip in ganache.
  11. Refrigerate till ready to serve.

Makes 25-30 tartlets

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