12 servings
Gluten-Free Butter Tarts
DessertIngredients
150 g Flour (rice, white, unenriched)
40 g Cornstarch
115 g Butter (unsalted)
13 g Sugars (granulated)
1 large Egg (whole, raw, fresh)
1/4 tsp Salt (table)
3/4 cup packed Sugars (brown)
43 g Butter (unsalted)
1 large Egg (whole, raw, fresh)
2 tbsp Syrups (corn, light)
1 tsp Vanilla extract
1 tsp Vinegar (cider)
50 g Raisins (golden, seedless)
Instructions
1
For the pastry: pulse the rice flour, cornstarch, sugar, and salt in a food processor. Add the cold butter in cubes and pulse until pea-sized crumbs form. Add the egg and pulse until the dough comes together.
2
Wrap the dough in plastic and refrigerate for 30 minutes.
3
Preheat oven to 375°F (190°C). Roll out the dough between two sheets of parchment to 1/8 inch thickness. Cut rounds and press into a 12-cup muffin tin.
4
For the filling: whisk together the brown sugar, melted butter, egg, corn syrup, vanilla, and vinegar until smooth.
5
Place a few raisins in each pastry shell. Pour the filling into each shell, filling about 2/3 full.
6
Bake for 18–22 minutes until the filling is set but still slightly jiggly in the centre. The pastry should be golden.
7
Cool in the pan for 10 minutes, then carefully remove to a wire rack.
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