Nothing beats celebrating the flavors of late summer with this irresistible Schär recipe. As a seasoned home baker specializing in gluten-free and dairy-free desserts, I've reimagined the classic cream tart topped with vibrant red fruits. This version is simple to prepare, using premium gluten-free ingredients for a professional result every time.
The star is Schär's gluten-free Millefoglie puff pastry—it thaws effortlessly without cracking and bakes to a perfectly crisp, flaky texture that rivals traditional pastries. Paired with silky pastry cream made from rice milk and coconut blossom sugar, plus fresh strawberries and blueberries, it's a crowd-pleasing treat for all ages. Photographed by talented Matthieu Hoarau, who couldn't resist sneaking a slice backstage.
Gluten-Free & Lactose-Free Red Fruit Cream Tart Recipe– 1 frozen gluten-free puff pastry Millefoglie Schär
– 1/2 l organic rice milk
– 60 g coconut blossom sugar
– 2 egg yolks
– 30 g certified gluten-free cornstarch
– 1 sachet vanilla sugar
– Pinch of cinnamon powder
– 500 g blueberries
– 300 g strawberries
– Margarine
1. Remove the Schär Millefoglie puff pastry from the freezer and let it thaw at room temperature for 30 minutes. Preheat oven to 180°C. Grease a tart or cake pan with margarine.
2. Gently unroll the pastry, shape into the pan, and prick the bottom with a fork to prevent bubbles. Bake for 15-20 minutes until golden.
3. While baking, wash strawberries and blueberries and set aside at room temperature.
4. Remove pastry from oven and ensure it's fully cooked.
5. In a saucepan, bring rice milk to a boil. In a bowl, whisk egg yolks, coconut blossom sugar, cinnamon, vanilla sugar, and cornstarch until smooth. Pour hot milk over mixture, whisk, then return to saucepan. Cook over medium heat until thickened and creamy. Cool in a dish covered with cling film; refrigerate.
6. Spread cooled pastry cream over baked base. Top with fresh fruits and enjoy this stunning red fruit cream tart!
Discover more in Schär's universe on their website.
Photo credit: Matthieu Hoarau for labeauteparisienne.com
