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    Home / Desserts / Pies & Tarts
    5 from 3 reviews

    Rum-Kissed Banana Butterscotch Cream Tart in a Cocoa-Buckwheat Crust {Gluten-Free}

    By Alanna Taylor-Tobin on Jan 9, 2015 (updated Jan 21, 2023) / 72 Comments Jump to Recipe

    In this gluten-free riff on banana cream pie, an easy cocoa-buckwheat crust underlines butterscotch custard and whipped cream laced with rum, ripe bananas, and crunchy cacao nibs. 

    delicious Rum-Kissed Banana Butterscotch Cream Tart in a Cocoa-Buckwheat Crust

    When Jay caught me muttering disgruntledly about all the "detox" recipes free of dairy, grains, sugar and booze in my feed last week, he made a brilliant suggestion. "You should post a recipe with all those things in it. A 'retox' recipe." 

    dry ingredients in bowl with spoon

    Brilliant!

    dry ingredients in bowl

    While I'm all for healthy eating, I can't help but think that the dead of winter is the worst time to fast on green juices and smoothies. San Francisco finally had a cold snap this past week and all I want to do is burrow under the covers, drink tea, eat chocolate, and watch Gilmore Girls with a cat on my toes.

    crust
    hands patting down crust
    pie crust

    Last weekend I needed a dessert to bring to a family potluck. I had some bananas I'd bought for making smoothies and then promptly ignored in favor of piping hot chilaquiles, so I decided to try a gluten-free version of my favorite banana cream tart.

    "This is ridiculous," I thought as I whisked butter into custard, added a shot of rum, and spread the whole thing in a chocolatey tart crust. "Everyone's probably on a diet. No one's gonna eat this."

    dry ingredients in bowl
    filling whisked
    filling poured through sieve

    At my brother's house later that evening, I was elated to discover how wrong I'd been. My brother poured me a tall glass of brown sugar mint julep he'd whipped up. My sister had made a vat of sour cream garlic mashed potatoes to go with my sister-in-law's roast and green salad slathered in buttermilk dressing.

    nibs on pie crust
    spreading chocolate on pie
    spreading filling on pie

    After dinner, I cut the tart into tiny wedges which my family fell upon like hungry bears preparing for hibernation. Everyone went back for seconds. They ate the whole thing in a matter of minutes. I regretted not making two because I thought about it long after it was gone, and I overheard my nephew say later, a wistful look in his eye that echoed my own sentiments, "I wish there was more pie..."

    sliced banana
    layering bananas on pie
    bananas on pie
    filling in pie

    Luckily, this tart is pretty simple to make, as far as tarts go. It starts with a press-in crust made from cocoa, buckwheat and almond flour, a bit of tapioca starch, unrefined muscobado sugar and butter. The crumbly dough gets pressed into a tart pan (no chilling or rolling necessary), quickly frozen, and baked without the need for pie weights. A smear of chocolate in the bottom shields the crust from absorbing moisture from the custard, keeping it buttery crisp like the most flavorful shortbread you've ever had.

    whisking in bowl
    cream on pie
    nibs on pie

    Into the chocolate-lined crust goes a simple butterscotch pudding (adapted from this one) flavored with vanilla bean, black rum, and muscobado sugar from Alter Eco. If we're anything alike, you'll be hard pressed not to suck down all of the warm custard as soon as it's made. But if you resist, let it cool, and spread it in the tart crust with sliced banana, you'll see how gracefully all of these flavors bring out the tropical notes in the fruit. The whole thing gets topped off with billows of whipped cream laced with more vanilla, rum and muscobado. I like to add mascarpone to make the cream a bit thicker and more stable, but you can also nix it in favor of more cream.

    pie and flowers
    pie on dish

    When you stick a piece of tart in your mouth, buttery crust gives way to creamy custard and gooey bananas. The buckwheat pops out in a symphony of earth and spice, bouncing off of sweet fruit and mild cream. Buckwheat always reminds me of toasted hazelnuts mixed with chocolate and cinnamon, and this crust makes me think of Nutella. Cacao nibs on top add crunch, and the muscobado sugar gives the dessert subtle caramel notes that make it extra addictive. This is one of my all-time favorite desserts, one that I plan to make over and over again.

    overhead shot of pie
    top down shot of pie

    Tomorrow I'm going to Kabuki Springs to marinate in steam and mud masks with my niece, who's visiting from her first year of college on the East Coast. Soaking in a sauna, drinking cucumber water and hot tea while soothing music plays in the background... now that's my idea of a winter detox.

    pie

    With pie for dessert, of course.

    slice of Rum-Kissed Banana Butterscotch Cream Tart in a Cocoa-Buckwheat Crust

    More Banana Recipes:

    • Vegan Paleo Banana Bread with Chocolate
    • Gluten-Free Banana Cake with Chocolate Ganache
    • Banana Ice Cream with Boozy Butterscotch Swirl
    • Chocolate Bourbon Banana Cream Tart
    • Banana Rum Upside-Down Cakelets
    • Double Chocolate Banana Cupcakes with Cream Cheese Frosting

    More Tart Recipes:

    • Chocolate Bourbon Banana Cream Tart
    • Kinda Raw Marbled Pumpkin Tart {Grain-Free and Vegan}
    • Apple Quince Tart with a Buckwheat Crust {Gluten-Free}
    • Gluten Free Vegan Chocolate Tart with Tahini & Caramel

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this banana and butterscotch tart recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 3 reviews

    Rum-Kissed Banana Butterscotch Cream Tart in a Cocoa-Buckwheat Crust {Gluten-Free}

    Print Recipe Pin Recipe
    Be sure to give yourself a good 4 hours to complete this tart; most of the time is hands-off waiting for things to chill. I used Alter Eco's unrefined muscobado sugar here, but feel free to trade it out for lightly packed muscovado or dark brown sugar, or another unrefined sugar such as coconut, sucanat, maple, or date. I think this could be made vegan by trading the butter in the crust and custard for coconut oil, the dairy in the filling for coconut milk, and topping the pie with coconut whipped cream. Use bananas that are yellow with some brown spots for the best results. If you lack a vanilla bean, add a teaspoon of vanilla to the custard along with the rum. I like the robust molasses flavor of The Kraken Black Rum, but a golden rum would work, too. Or bourbon. Or leave the booze off for a more kid-friendly dessert (though it adds more flavor than it does booze; the alcohol is hardly noticeable). This pie is best the day it's been made, though it keeps well refrigerated for up to a few days. Makes 1 (9") tart, 10 large or 12 moderate servings
    Alanna Taylor-Tobin
    Prep Time: 20 minutes minutes
    Cook Time: 50 minutes minutes
    Freezing time: 15 minutes minutes
    Total: 1 hour hour 25 minutes minutes
    Servings: 12

    Ingredients

    Gluten-Free Cocoa-Buckwheat Press-In Crust:

    • 1/2 cup (2 ounces / 55 grams) almond flour
    • 1/2 cup (2.25 ounces / 65 grams) buckwheat flour
    • 1/4 cup plus 3 tablespoons (1.25 ounces / 40 grams) cocoa powder (preferably dutch-process)
    • 3 T (.75 ounces / 25 grams) tapioca starch
    • 1/4 cup (1.25 ounces / 40 grams) unrefined sugar (such as Alter Eco's Muscobado) or brown sugar
    • 1/4 teaspoon fine sea salt
    • 6 tablespoons (3 ounces / 85 grams) cold, unsalted butter, in 1/2" dice
    • 1/2 teaspoon vanilla extract
    • 1/4 cup (1.5 ounces / 45 grams) finely chopped bittersweet chocolate

    Banana Rum Butterscotch Custard Filling:

    • 1/2 cup + 2 T (3.5 ounces / 100 grams) unrefined muscobado sugar (or 1/2 cup packed dark brown sugar)
    • 3.5 tablespoons (1 ounce / 30 grams) cornstarch
    • 1/4 teaspoon fine sea salt
    • 1 vanilla bean, split lengthwise and scraped
    • 1 1/2 cups (12 ounces / 350 ml) whole milk
    • 1/2 cup (4 ounces / 120 ml) heavy cream
    • 4 tablespoons (2 ounces / 55 grams) unsalted butter, in several pieces
    • 2 tablespoons black rum (I like The Kraken)
    • 3 large ripe but firm bananas (about 1 pound / 450 grams)

    Whipped Cream Topping:

    • 1 cup (8 ounces / 240 ml) heavy cream
    • 1/3 cup (5 ounces / 140 grams) mascarpone (or sour cream, or creme fraiche, or more heavy cream)
    • 1 - 2 tablespoons unrefined muscobado sugar, to taste
    • 1 tablespoon black rum
    • 1 teaspoon vanilla extract
    • ~ 2 tablespoons cacao nibs
    • a small block of bittersweet chocolate for shavings (optional)
    Prevent your screen from going dark

    Instructions

    Make the crust:

    • Position a rack in the center of the oven and preheat to 350ºF. Place a 9" tart pan with removable bottom on a rimmed baking sheet.
    • In the bowl of a food processor or stand mixer, combine the almond flour, buckwheat flour, cocoa powder, tapioca starch, muscobado sugar, salt, butter pieces, and vanilla, and process until the mixture forms large, moist clumps, about 30 seconds. (You can also do this in a stand mixer fitted with the paddle attachment or in a bowl with your fingertips.) Dump the crumbly dough into the tart pan. Press the dough first up the sides, then into the bottom of the pan, taking the time to make the crust even and square where the sides meet the bottom. (If the dough is soft or sticky, chill it for 5-10 minutes until it will behave.) Prick the bottom of the dough all over with the tines of a fork.
    • Freeze the crust until firm, at least 15 minutes (or wrap and freeze for up to several months). Place on a rimmed baking sheet and bake until dry, toasty-smelling, and fairly firm to the touch, 20-25 minutes. Scatter the chopped chocolate in the hot shell, let sit for a minute or two to melt, then use the back of a spoon or a small, offset spatula to spread the melted chocolate into a thin layer in the bottom of the tart shell. Let cool to room temperature.

    Make the custard filling:

    • In a small saucepan, whisk together the sugar, cornstarch, salt, and vanilla pod and seeds. Whisk in the milk and cream. Bring the mixture to a slow boil over medium-high heat, whisking the dickens out of it, making sure to scrape the bottom and corners of the pans with the whisk. You'll have to stop whisking for a few seconds to verify that the pudding is boiling, which you'll know by the big bubbles that pop gloopily. Once the mixture comes to a boil, continue cooking and whisking for 1 minute. Remove from the heat, whisk in the butter, then the rum. It should be the consistency of creamy yogurt.
    • Strain the pudding through a sieve and into a bowl. Press plastic wrap right on the surface of the pudding, and let cool at room temperature until warm, 30-45 minutes.

    Assemble the tart:

    • When the pudding has cooled, spread half of it into the chocolate-lined shell. Peel and slice the bananas, and spread the slices in circles over the pudding. Cover with the remaining pudding. Cover with plastic wrap pressed to the surface of the pudding. Chill until set, at least 2 hours and up to 1 day.
    • Whip the cream with the mascarpone and sugar until it billows softly. Add the rum and vanilla and continue whipping until it holds firm peaks. (If you take the cream too far and it begins to look grainy, you can usually rescue it by gently folding in additional heavy cream until it loosens up again.)
    • Remove the plastic wrap from the tart, and spread the cream evenly over the top, swirling it with the back of a spoon. Sprinkle with the cacao nibs, then use a vegetable peeler to shave chocolate over the top as though you were peeling potatoes (optional).
    • Chill the pie for 30 more minutes to set the cream, if you have the patience. Remove the ring from the pan, place the tart on a cutting board, and use a sharp chef's knife to slice the pie into wedges, wiping the knife clean between each cut.

    Notes

    Store leftover pie airtight in the fridge for up to 3 days.
    Nutritional values are based on one of twelve servings.

    Nutrition

    Calories: 423kcalCarbohydrates: 37gProtein: 5gFat: 29gSaturated Fat: 17gCholesterol: 76mgSodium: 182mgPotassium: 267mgFiber: 3gSugar: 23gVitamin A: 885IUVitamin C: 2.7mgCalcium: 95mgIron: 1.1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    slice of pie

    You might also like...

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. June Burns says

      January 09, 2015 at 11:04 am

      What an elegant tart! Love the chocolate buckwheat crust, it sounds very flavorful :)

      Reply
      • Alanna says

        January 13, 2015 at 8:42 am

        Ah, thank you! It is definitely that. :)

        Reply
    2. thelittleloaf says

      January 09, 2015 at 11:54 am

      Hooray for retoxing! I love the look of this with its gluten free chocolaty crust and puddle of custard - it reminds me of eating bananas and custard as a little girl!

      Reply
      • Alanna says

        January 13, 2015 at 8:43 am

        Yay! I never got bananas and custard as a kid, no fair!

        Reply
    3. The Blonde Chef says

      January 09, 2015 at 3:17 pm

      Can I just say that every time I stop by your site, I have a mini "fan-girl" moment? You are just so talented! And holy goodness does that tart looks amazing!

      Reply
      • Alanna says

        January 13, 2015 at 8:43 am

        Ahhh, you are too kind. :)

        Reply
    4. Rebecca Winkler says

      January 09, 2015 at 5:29 pm

      My cat and I have been watching Gilmore Girls, too! Wish someone would make me this tart while I continue my Netflix marathon...

      Reply
      • Alanna says

        January 13, 2015 at 8:43 am

        Haha! Love it.

        Reply
    5. Erika K says

      January 09, 2015 at 6:25 pm

      OMG THE TART!!!!!! I seriously cannot wait to get back to Houston and my buckwheat flour so I can make this!!!! So, so grateful you and Jay got that "retox" idea into your heads, because this tart basically made the gathering at your place the other night. I mean aside from all the awesome peeps ;) Ugh and can I just say that I LOVED the cacao nibs on this? Perfect touch.

      I'm really digging the light + bright vibe of these photos--absolutely gorgeous, as always. Hope you had an amazing, relaxing time at Kabuki Springs (love that place)!!

      Reply
      • Alanna says

        January 13, 2015 at 8:45 am

        You are so sweet... but I think Pang's fried rice took the cake! Who can compete with individual take out containers?? Kabuki is the best, I'm so glad you know how awesome it is! :) Thanks for all the sweet words, and please let me know if you give this tart a go.

        Reply
    6. Katrina @ Warm Vanilla Sugar says

      January 10, 2015 at 1:22 am

      Oh girl, this flavour!! So yummy. I am just smitten with this!

      Reply
      • Alanna says

        January 13, 2015 at 8:45 am

        Aw!

        Reply
    7. Pang @circahappy says

      January 10, 2015 at 2:49 am

      I am SO GLAD you made this for all of us at the potluck; it is one of the best dessert I have ever had, truly!!!! I really need to make this dessert for my family.

      Love the recipe (of course) & your awesome photos, girl!!!!.. Truly inspired post, Alanna.
      Sending you hugs from a few blocks away :)

      Reply
      • Alanna says

        January 13, 2015 at 8:45 am

        Aw, thanks neighbor!!

        Reply
    8. Lynn | The Road to Honey says

      January 10, 2015 at 12:09 pm

      Retoxing. . .love it! What a decadent tart to get the new year started on the right foot. A rich, sweet tart = a rich, sweet year ahead.
      http://www.theroadtohoney.com

      Reply
      • Alanna says

        January 13, 2015 at 8:46 am

        I couldn't agree more! Thanks Lynn.

        Reply
    9. Christina Schueler says

      January 10, 2015 at 6:03 pm

      Agreed, it is so hard to have anything super cold in the winter. This on the other hand is incredible and it would be hard to not devour that custard filling with just a spoon!

      Reply
      • Alanna says

        January 13, 2015 at 8:46 am

        Haha, it most certainly was. :)

        Reply
    10. Deb Kelner says

      January 10, 2015 at 6:49 pm

      OH MY WOW! The only thing(s) keeping me from making this RIGHT NOW is a lack of bananas and no desire to change out of my pjs and go to the store! Thank you for this- it looks so incredibly delicious, all my favorite flavors together!

      Reply
      • Alanna says

        January 13, 2015 at 8:47 am

        You bet!

        Reply
    11. Valerie Gamine says

      January 10, 2015 at 8:16 pm

      I'm not on a diet, either. Two generous slices, please!
      This tart is sensuous. *love*

      Reply
      • Alanna says

        January 13, 2015 at 8:47 am

        Yesss! Coming right up. ;)

        Reply
    12. cynthia says

      January 10, 2015 at 11:06 pm

      RETOX ALL THE WAY! OMG mint juleps, garlic mashed potatoes and this incredible tart!! Your family sounds like my kinda people, Alanna. And this tart? Just too dreamy for words. That butterscotch, those bananas, the clouds of whipped cream ... No wonder it was such a hit. I love that little moment with your nephew -- best compliment ever! I'm with him, I wish there was more pie, too. Amazing.

      Reply
      • Alanna says

        January 13, 2015 at 8:48 am

        Haha, thank you Cynthia, you sweetheart you. :)

        Reply
    13. Felechia says

      January 10, 2015 at 11:22 pm

      Your photographs are beautiful and this tart is a stunner. You've given me an idea for a way to update an old Prairie pie that has a graham cracker crust. I think it needs a layer of chocolate :)

      Reply
    14. AmandaPaa says

      January 11, 2015 at 12:55 am

      i am right there with you in being annoyed every single year of all the detox this, skinny that in my feeds. boo. moderation and nourishment is good for body and soul. i am not one bit surprised that this pie disappeared quickly. i love bananas & you know your butterscotch pudding is one my favorites. hope you had a nice spa day!

      Reply
      • Alanna says

        January 13, 2015 at 8:50 am

        Yeah! I get a ton of traffic from your pudding post - thanks!! I'm so glad you're with me. And the spa was AMAZING. We should go when you're here in the spring!

        Reply
    15. Laura Dembowski says

      January 11, 2015 at 3:06 am

      Such a gorgeous tart! The layers of flavors and textures are perfection.

      Reply
      • Alanna says

        January 13, 2015 at 8:50 am

        Thank you!

        Reply
    16. Lucy Parissi says

      January 11, 2015 at 11:23 am

      I am in love with the photography in this post (and the countertops!) and the tart is absolutely stunning. I know I would love making/eating this but I am indeed taking a bread from eating all things sweet for the time being! Pinned for a later day...

      Reply
      • Alanna says

        January 13, 2015 at 8:51 am

        Good for you! Stay strong, Lucy!

        Reply
    17. renee (will frolic for food) says

      January 11, 2015 at 5:19 pm

      your use of cacao nibs is always so spot on. i love that you use them to garnish often -- as it should be :) your photography is always stunning and so is this recipe!!! my husband is a nut about bananas so I'll have to try this sometime -- maybe for his 28th birthday. he would flip!

      Reply
      • Alanna says

        January 13, 2015 at 8:52 am

        Haha, I'm kind of nib-sessed! They're the best. Please let me know if you give this a go! Your hubby is one lucky guy.

        Reply
    18. london bakes says

      January 12, 2015 at 9:18 am

      Ha, I love the idea of a retox recipe! Especially when it contains such deliciousness as booze + butterscotch + chocolate. I think those are pretty much essential food groups for January...

      Reply
      • Alanna says

        January 13, 2015 at 8:52 am

        A gal after my own heart! :)

        Reply
    19. Deniz says

      January 12, 2015 at 7:50 pm

      This tart is a dream come true! Need to make a fructose friendly version asap! Thank you so much!

      Reply
      • Alanna says

        January 13, 2015 at 8:53 am

        Cool!

        Reply
    20. Amy @ Thoroughly Nourished Life says

      January 13, 2015 at 12:29 am

      I love a good retox! My first baking adventure of the New Year was muffins and cupcakes...so, yeah, I'm on board for sure!
      I love combining buckwheat with chocolate. The flavours are so complimentary. My brother in law is a huge banoffee pie lover so he is just going to love this one!

      Reply
      • Alanna says

        January 13, 2015 at 8:53 am

        Yessss! I didn't even think of banoffee pie, but that's totally similar to this, huh? I was British and I didn't even know it. :D

        Reply
    21. Traci | Vanilla And Bean says

      January 13, 2015 at 4:28 pm

      Inspiration and warmth, Alanna, abounds from your post. Since I've detoxed and retoxed and detoxed again, its time, gleefully, for a retox! Your cream tart has made my shortlist. All the components are shouting at me... and some of my favorite things are included... rum, nibs, chocolate, pudding, marscapone, whip... so much happening here; it's a party! Include my dear Claire cat at my toes and I'm in heaven! Thank you, Alanna!!

      Reply
      • Alanna says

        January 23, 2015 at 7:14 am

        Aw, thank you for the incredibly sweet note, Traci, and happy retoxing to you! :)

        Reply
    22. Ashley says

      January 14, 2015 at 12:40 am

      I didn't even know I desperately wanted this tart until now. And I seriously, very desperately want this tart - all the flavors and textures, yes. Your recipes are always gorgeous and inspiring!
      Side note you might appreciate - we adopted a kitten recently and his utter cuteness while napping on or beside us keeps me from doing things like cooking or exercising. He's doing it right now, in fact, so that I haven't gotten up to roast some veggies for dinner. Maybe he's a re-tox cat?

      Reply
      • Alanna says

        January 23, 2015 at 7:13 am

        Hahaha! Definitely a retox cat, I'd wager. :)

        Reply
    23. Linkevica says

      January 14, 2015 at 1:57 pm

      This tart looks great!
      Do you think it's possible to substitue tapioca starch with potato starch or cornstarch?

      Reply
      • Alanna says

        January 14, 2015 at 6:49 pm

        Thanks! I think either would work, just not quite as well. Cornstarch will probably make the crust more crumbly and delicate. Potato starch tends to get soggy after a little while so I'm disinclined to work with it. I'd probably go with corn out of the two. Let me know how it turns out!

        Reply
    24. Sarah @ Snixy Kitchen says

      January 15, 2015 at 12:02 am

      This banana tart made every tastebud in my mouth dance. I'm not usually a banana dessert fan, but this one is crazy delicious - especially when paired with the crispy chocolate buckwheat crust. Thanks for sharing a slice with me!

      Reply
      • Alanna says

        January 23, 2015 at 7:12 am

        Aw, I'm so glad you liked it! (Why do you hate my bananas? ;))

        Reply
    25. Ellie says

      January 15, 2015 at 5:21 am

      *gasppp*!!!!! That buckwheat crust is heavenly, I just know it!!! And strangely enough, that picture of the sliced banana on the cutting boards is amazing. Something about the simplicity and lighting is so perfect. *thumbs up*

      Reply
      • Alanna says

        January 23, 2015 at 7:12 am

        Aw, thanks Ellie!

        Reply
    26. Jennifer @ Delicious Everyday says

      January 20, 2015 at 2:11 am

      Goodness! That tart looks soooo amazing!

      Reply
      • Alanna says

        January 23, 2015 at 7:13 am

        Thank you!!

        Reply
    27. Carla says

      January 23, 2015 at 10:15 pm

      Totally RETOX-ing. LOVE it. I credit you. ;)

      Reply
      • Alanna says

        January 24, 2015 at 2:04 am

        I'll gladly take the blame... and another drink. ;)

        Reply
    28. maya says

      February 02, 2015 at 9:37 pm

      LOVE this blog.
      and LOVE this gorgeous cake stand even more. any tips on where one might get one? (please please let it not be vintage)

      Reply
      • Alanna says

        February 03, 2015 at 6:52 am

        Thanks! I love that stand, too. I found it at Crate and Barrel last year. I looked for the link, but it seems they don't carry it at the moment. If you search for "galvanized metal cake pedestal" on Google, some other (nicer!) ones come up. Good luck and let me know what you find! :)

        Reply
    29. Klaudia Pałaś says

      August 11, 2015 at 9:00 am

      OMG. I. Just. Love. It !!! And it's gluten-free - special thanks for that :))
      http://marshmallove-blog.blogspot.com

      Reply
      • Alanna says

        August 13, 2015 at 12:48 am

        You bet! Thanks for the note. :)

        Reply
    30. Jennifer says

      November 14, 2015 at 5:21 am

      I attempted to make this gorgeous dessert last night but my pudding turned out very thick and slimy texture. What did I do wrong or how can I fix it? Thanks!

      Reply
      • Alanna says

        November 14, 2015 at 11:27 am

        Hi! The texture should be thick enough to set up and be sliceable; are you saying it was too thick?

        Reply
    31. snow says

      November 21, 2015 at 1:10 pm

      Hi there, when do you add the milk?

      Reply
      • Alanna says

        November 21, 2015 at 11:50 pm

        Eep! Fixed the instructions; thanks for the catch!

        Reply
    32. Eva says

      April 01, 2016 at 8:40 pm

      Hi! I have made this filling twice now and it is the BEST tasting pastry creamI have ever made- however each time, it gets grainy after it cools. Any idea what I'm doing wrong? Its not curdling or separating during the cooking process....
      Any help would be greatly appreciated!

      Reply
      • Alanna says

        April 01, 2016 at 10:31 pm

        I'm so glad you like it, but so sorry it's causing textural problems. I'm a bit stumped as I've made versions of this dozens of times and have never had it turn grainy, but here are two thoughts: 1) I wonder if the butter is not getting fully incorporated, then congealing as it chills? or 2) is it not getting fully whisked so that the thickener is clumping up? Those are my best guesses. I hope you make it a third time and that it comes out flawlessly!

        Reply
    33. Zornitsa says

      September 06, 2017 at 11:17 pm

      It's the best recipe ever! I have done this recipe several times, everyone who has tried it, are delighted!
      There are many recipes on the web, but almost always something is not written correctly. It just do not get as shown. Here everything is great and the taste of tart is simply indescribable! You have to try! Mandatory! :)

      Reply
      • Alanna says

        January 28, 2018 at 12:00 pm

        Awwwww I'm so glad you love this tart! Thanks so much for the super sweet note! :)

        Reply
        • Zornitsa says

          January 28, 2018 at 12:07 pm

          Very rarely I come across such perfect recipes. Everyone who tried it just can not believe that I have done it! Thank you very much! I love your recipes! :) Xoxo

          Reply
    34. Ammy says

      January 27, 2018 at 2:48 am

      Wonderful....

      Reply
    35. Emily says

      March 16, 2018 at 12:18 am

      Great!

      Reply
    36. Gloria Craft says

      October 06, 2018 at 9:36 am

      beautiful_photos

      Reply
    37. Emily R says

      March 15, 2019 at 2:58 pm

      I made this for Pi day yesterday! Super yummy! I put the bananas on top of the pudding because I had to assemble the crust and pudding ahead of time and was worried about the bananas browning, but I think I would have been better off following your instructions because the cream slides around the bananas. Not a bad thing, but makes it a little harder to serve. and looks a bit less glamorous in my photos. I'd make this again, for sure. Thanks for the delicious recipe!

      Reply
    38. Leslie says

      March 26, 2022 at 6:38 am

      Stunning recipe! Do you think the crust would work well in a cheesecake? I’m wondering what would happen if it was baked again after the chopped chocolate is added?

      Reply
      • Alanna Taylor-Tobin says

        March 26, 2022 at 10:05 am

        Aw thank you! Yes this crust works great as a cheesecake! This is my updated version of the GF chocolate crust. I didn't use the chopped chocolate here, but I think you could; I'm guessing there would be enough insulation from the cheesecake and crust to prevent the chocolate from burning? Please let me know if you try it!

        Reply

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    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    ✨ This lemon tart makes you feel like a fancy Fr ✨ This lemon tart makes you feel like a fancy French pastry chef — but it’s secretly super easy. 

Press-in almond flour crust, 15-minute lemon curd, and voilà: dessert flex achieved. 🍋💛

Want the recipe? Comment “recipe please” and I’ll DM it to you via ✨magic✨.

#glutenfreebaking #lemontart #easyfrenchdessert #almondflourrecipes 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    You’d never guess this ultra-moist, tender carro You’d never guess this ultra-moist, tender carrot cake is gluten-free and naturally sweetened! 😍 Made with almond flour, cassava flour, and topped with the dreamiest honey cream cheese frosting. Who’s grabbing a fork??
 
🥕 Craving this? Drop a “recipe please” in the comments, and I’ll send it straight to your DMs!
 
#GlutenFreeBaking #NaturallySweetened #CarrotCakeLovers #BakingReel #AlmondFlour #CassavaFlour
 
https://bojongourmet.com/paleo-carrot-cake-almond-flour-dairy-free/
    Do you agree? 🤔🍌 Get the recipe for these F Do you agree? 🤔🍌

Get the recipe for these FLOOFY almond & oat flour banana muffins on my blog. 🥳

Or comment “recipe please” and get it delivered to your DMs. 💌

Bojon appétit! 👩🏻‍🍳

#bananamuffins #glutenfreebaking #almondflour #oatflour 

https://bojongourmet.com/gluten-free-banana-muffins-oat-almond-flour/
    ☘️The trick to shamrock-green #matchacookies? ☘️The trick to shamrock-green #matchacookies? Good matcha, the right leavening, and some baking magic 🪄

Made with @artisanamarket cashew butter, @coombsmaple maple syrup, @bobsredmill almond flour, @myencha matcha, and @guittardchocolate 💚

Comment “recipe please” and I’ll DM it to you. 

Bojon appétit! 

#vegancookies #veganrecipes #glutenfreevegan #almondflour #paleorecipes #matcharecipes #stpatricksday☘️ 

https://bojongourmet.com/matcha-chocolate-chip-cookies-vegan-paleo/

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