Fresh and Fancy Low-FODMAP Fruit Tart Crust Recipe with Low-FODMAP Vanilla Custard and Low-FODMAP Fruit Glaze; Gluten-free

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This is an incredible fresh and fancy gluten-free, low-FODMAP fruit tart with low-FODMAP tart crust that is always delicious. Perfect for a Sunday brunch, a wedding shower or any event.

I know you will love this low-FODMAP fruit tart and low-FODMAP tart crust as much as I do.  Fill it with my amazing low-FODMAP Vanilla Custard, or my low-FODMAP Chocolate Pudding for a whole different flavor.

You may also love my low-FODMAP Vanilla Pie and low-FODMAP Pavlova recipes.  Or check out over 300 more low-FODMAP recipes on the blog.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Fruit Tart Crust Recipe with Low-FODMAP Vanilla Custard and low-FODMAP fruit glaze; Gluten-free

While this recipe has not been tested, a single serving should be low FODMAP based on the ingredients

Prep time: 2 ½ hours (includes 18 minutes baking) plus overnight refrigeration

Bake temp: 350 degrees

Serves: 8-10


For low-FODMAP Tart Crust:

Adapted from ‘Gluten Free Baking Classics’ Second Edition, Annalise Roberts

Makes 9 inch tart crust, use pan with removable bottom

For low-FODMAP Vanilla-Bean Custard filling:

For top layer:

  • I used raspberries, blueberries and sliced kiwi

For Low-FODMAP Fruit glaze:

  • 1 tablespoon strawberry jam (no High Fructose Corn Syrup)
  • 1/2 TB water
  • 1 tsp lemon juice


Prepare low-FODMAP Tart crust:

  • Preheat oven to 350 F, place rack in center of oven
  • Grease 9 inch tart pan (with removable bottom) with vegetable shortening and dust with your flour
  • Combine flour, sugar and xanthan gum in mixer bowl or food processor (I used a food processor with steel blade)
  • Add butter in pieces, and mix on low speed until crumbly (pulse for food processor)
  • Add vanilla and mix well. You will need to use your hands a bit to form it
    • It will be very crumbly, that is fine.  It will adhere together during baking
  • Press immediately in tart pan and up sides

  • Beat egg in bowl and using brush, coat bottom of pie shell and sprinkle with granulated sugar (will only use a small amount of egg). This step is optional
  • Bake in center of oven for 18 minutes (until light golden)
  • Cool to room temperature (about 30 minutes)
  • You can finish the final low-FODMAP vanilla custard stages during cooling (blending with coconut cream will be perfect here)
  • Spread the custard into the pie crust then chill the tart for an hour

  • Arrange your berries in a circular pattern on the custard

  • Remove tart sides

Prepare Fruit glaze:

  • Combine ingredients in cup and warm slightly in microwave
  • Brush over tops of fruit
  • Serve immediately or keep refrigerated until serving

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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