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+ servings

Stars & Berries Pastries

Marla Hingley
Prep Time 2 hrs
Cook Time 30 mins
Total Time 2 hrs 30 mins
Servings 12

Ingredients
  

Crust

  • 2 ¼ cups GFC Flour Blend for Baking
  • 1 tsp xanthan gum
  • ¾ cup pecans
  • 6 Tbsp sugar
  • ¼ tsp salt
  • ¾ cup butter cold & cubed (or dairy free margarine)
  • 6-7 Tbsp ice water

Crust Garnish (optional)

  • 1 egg + pinch salt
  • 2 Tbsp coarse sugar optional

Pastry Cream

  • 1 cup whole milk
  • 2/3 cup sugar divided
  • 1 tsp vanilla
  • ¾ cup buttermilk divided
  • 3 egg yolks
  • 3 Tbsp cornstarch

Topping

  • 2 cups fresh berries
  • Icing sugar optional

Instructions
 

  • For the crust, in a food processor combine flour, xanthan, nuts, sugar and salt, pulsing until pecans are finely ground. Add butter, pulsing until pea-size crumbs form. With machine running drizzle in just enough ice water until dough comes together. Wrap dough in plastic wrap and chill for 45 minutes.
  • On a floured surface, roll out dough to ¼” thick (or thinner). Cut out 3x4” rectangles and place on a parchment lined baking sheet. If desired, crimp edges with fingers for a decorative finish. Cut out an equal number of small stars as well and place on a separate lined baking sheet.
  • To give the crust a shiny smooth finish, lightly whisk together the egg and pinch of salt, then brush on the dough. Sprinkle with coarse sugar if desired. Bake at 375°F for 20 minutes or until lightly golden brown. Allow to cool completely on wire rack. Stars will cook in half the time, so be sure to check them after 10 minutes.
  • For the pastry cream, in a saucepan over medium heat bring to a simmer the milk, 1/3 cup sugar and the vanilla. In large bowl, whisk together ½ cup buttermilk, egg yolks, cornstarch and remaining 1/3 cup of sugar. While whisking constantly, slowly drizzle in (a tablespoon at a time) the hot milk mixture. Keep adding more of the hot milk until the egg mixture warms up. At which point you can slowly pour the whole mixture back into the saucepan. The eggs must be gradually warmed up in this way, otherwise they will curdle.
  • Bring the entire mixture to a boil over medium heat, and boil for another 3 minutes until thick. Remove from heat and stir in the remaining ¼ cup of the buttermilk. Pour into a bowl, cover surface with plastic wrap and chill for 1 hour.
  • To assemble, spread some pastry cream over each crust, top with berries and a star crust, and a light dusting of icing sugar.

Notes

-For a dairy free version replace pastry cream with Lemon Curd
-For a quick custard, use a mix like gluten free custard Bird's Custard Powder.
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