Creamy Lemon Tarts
Prep time:
Cook time:
Total time:
- 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
- 400gms/13.5oz cream
- 3 tbsp cane sugar
- ⅓ cup lemon juice
- 2 tbsp gelatin
- 1 tbsp tapioca flour
- Preheat the oven to 350°F/180°C.
- Mix the flour blend, salt and sugar in a food processor.
- Add the cold butter cut up small to the processor and pulse until crumbs form.
- Whisk egg and vinegar together in a bowl.
- Add them to the flour/butter mixture and pulse until a dough is formed.
- If necessary add a little cold water if it is too dry or more flour if it is too wet.
- Wrap the dough in plastic wrap and place in the fridge for 1 hour.
- Grease loose-bottom tart pans.
- Take a small ball of dough and press out into the tart pans.
- Prick the base all over.
- Place in the oven for about 10 minutes or until browned and cooked through.
- Remove from the oven and cool in the pans.
- Bring the cream and sugar to a boil.
- Add the lemon juice and stir.
- Dissolve the gelatin in a little hot water and whisk into the mixture.
- Mix the tapioca flour in a little cold water and add, stirring.
- Keep stirring until it thickens then take off the heat and let cool.
- Pour into the cooled pastry shells.
- 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/
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