Gluten-Free Mini Tarts with Vanilla Pudding, Blueberries and Fig

Recipe by Laura & Nora

Photo Credit: Lara

This recipe reminded me so much of my childhood and brought back sweet memories of my grandmother (Gma Gus). My grandmother was an incredible woman who was blessed to live to be 100 years old and, taught me so much during her time here and one was baking pies from scratch. My grandmother owned a large farm and would take me to the field where we would pick fresh blueberries, blackberries and raspberries. When we ventured back to the house, we would start by creating the pie crust (I remember playing more than anything, hands completely stained, being covered in flour, leaving little white footprints as I was marched into the bathroom and placed in the tub). When I stumbled upon Laura & Nora's mini tart recipe, I couldn't help but want to try it in memory of my grandmother. I was lucky to create this gluten-free recipe with a dear friend and, to bring back the childhood memories, started a rice flour fight. I don't think my roommate was too impressed but our laughs were to contagious and brought a smile, despite  the disaster we created in the kitchen.

Laura and Nora created a simple, easy and yet, heavenly recipe that all can enjoy! If you're ever pressed for time, pick this recipe up!  Be sure to follow them on Pinterestinstagram  and for other amazing recipes check out their blog!


Recipe calls for:

  • 200g rice flour
  • 125g cold butter
  • 100g cane sugar
  • 1 dash of salt
  • 1 egg

vanillepudding powder:

  • 1 pk vanilla custard powder (40g)
  • 500ml milk
  • 45g sugar
  • 1 vanilla bean


  • 250g blueberries
  • 3 figs
  • blueberry powder (Laura & Nora suggest mill&mortar)
Brittany DohertyComment