Gluten-Free Mille-Feuille Dessert with Lemon Custard and Berries

Allergens

Eggs, Milk, Nuts (if using nut-based pastry)

Ingredients

• 1. 200 g gluten
• free puff pastry dough 2. 2 large eggs 3. 1/2 cup granulated sugar, divided 4. 1/4 cup cornstarch 5. Zest and juice of 2 lemons 6. 1 cup whole milk 7. Fresh mixed berries (raspberries, blueberries, strawberries) for garnish 8. Confectioners' sugar for dusting

Instructions

1. Prepare the gluten free puff pastry dough according to package instructions or use store bought. Cut the dough into three equal parts. Roll each part into a thin rectangle and place them on a parchment lined baking sheet. Bake at 375°F (190°C) for 20 25 minutes, or until golden brown and crispy. Let cool completely.
2. In a medium bowl, whisk together the eggs and half of the granulated sugar until well combined. Set aside.
3. In a separate saucepan, combine cornstarch with the remaining sugar. Gradually whisk in milk and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
4. Remove from heat and gradually add the egg mixture while continuously stirring to prevent curdling. Return the saucepan to low heat and cook for another 2 minutes, stirring constantly, until it reaches a pudding like consistency.
5. Remove from heat and stir in lemon zest. Transfer the custard to a shallow dish and cover with plastic wrap to prevent a skin from forming. Refrigerate for at least 1 hour.
6. To assemble the mille feuille, place one layer of puff pastry on a serving plate. Spread half of the chilled lemon custard evenly over the pastry. Top with another layer of puff pastry and spread the remaining custard on top. Finish with the final pastry layer.
7. Garnish with fresh mixed berries and dust with confectioners' sugar just before serving.

Chef’s Insight

The key to a perfect mille-feuille is using well-chilled, flaky pastry layers and silky lemon custard.

Notes

Be sure to use gluten-free puff pastry for a truly gluten-free experience.