Creamy Lemon Tarts
Prep time: 
Cook time: 
Total time: 
 
Ingredients
For the gluten-free flour blend
For the pastry:
  • 1 cup + 2 tbsp of my gluten-free flour mix
  • 1 tbsp sugar
  • Pinch of salt
  • 85gms/3 oz butter
  • 1 egg
  • 2 tsp apple cider vinegar
For the filling:
  • 400gms/13.5oz cream
  • 3 tbsp cane sugar
  • ⅓ cup lemon juice
  • 2 tbsp gelatin
  • 1 tbsp tapioca flour
Method
For the pastry:
  1. Preheat the oven to 350°F/180°C.
  2. Mix the flour blend, salt and sugar in a food processor.
  3. Add the cold butter cut up small to the processor and pulse until crumbs form.
  4. Whisk egg and vinegar together in a bowl.
  5. Add them to the flour/butter mixture and pulse until a dough is formed.
  6. If necessary add a little cold water if it is too dry or more flour if it is too wet.
  7. Wrap the dough in plastic wrap and place in the fridge for 1 hour.
  8. Grease loose-bottom tart pans.
  9. Take a small ball of dough and press out into the tart pans.
  10. Prick the base all over.
  11. Place in the oven for about 10 minutes or until browned and cooked through.
  12. Remove from the oven and cool in the pans.
For the filling:
  1. Bring the cream and sugar to a boil.
  2. Add the lemon juice and stir.
  3. Dissolve the gelatin in a little hot water and whisk into the mixture.
  4. Mix the tapioca flour in a little cold water and add, stirring.
  5. Keep stirring until it thickens then take off the heat and let cool.
  6. Pour into the cooled pastry shells.
  7. Place in the fridge to set completely.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/creamy-lemon-tarts-gluten-free-and-low-fructose/