Peanut Butter Banana Tarts
Author: 
 
Ingredients
For the pastry shell:
  • 133gms/4.7oz white rice flour
  • 22gms/0.8oz tapioca flour
  • 45gms/1.6oz potato starch
  • Pinch of salt
  • 1 heaped tbsp sugar
  • 100gms/3.5oz butter
  • 1 medium egg
For the Filling:
  • 1 banana
  • 1 cup smooth peanut butter
  • ½ cup plain lactose-free Greek yoghurt
  • ¼ cup dark chocolate chips
Method
For the pastry:
  1. Preheat the oven to 180°C/350°F.
  2. Blend all the dry ingredients in a food processor.
  3. Add the butter cut into small pieces to the food processor and process until fine crumbs form.
  4. Add the egg and process until it forms a dough.
  5. Add a little water if it is too dry - this depends on the size of your egg.
  6. Remove from the processor and knead together.
  7. Press out into small buttered tart tins.
  8. Place baking paper in the base of the tart shells and fill with rice or dried beans and blind bake for 10 minutes, then remove the paper and beans/rice and cook for a further 4 minutes.
  9. Remove from the oven and slide out of the tins and leave to cool completely.
For the Filling:
  1. Place everything except the chocolate chips in a processor and process until smooth.
  2. Place the mixture in a bowl and add the chocolate chips.
  3. Pile the mixture into the cooked pastry shells and serve or place in the fridge.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/peanut-butter-banana-tarts/