Gluten Free Nut Tartlets
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the tarts
- 1 ½ cups gluten-free all purpose flour
- 1 cup Corn starch (heaped)
- 1 cup butter
- 2 ½ ozs Mangoes (pureed)
- 2 Tbsps Pear juice
- 0.333 cup light brown sugar
- ¼ cup Rice flour
- 1 cup ground Macadamia Nuts
- 1 Tbsp water
- For the icing
- 1 ½ cups powdered sugar
- 2 Tbsps water
Preparation steps
1.
For the tarts: mix the flour and cornflour in a mixing bowl. Remove about 1/3 and set aside for the filling.
2.
Combine the larger amount of flour with 200g|7 oz butter, 40g mango puree and the pear juice and work to a smooth dough. Add a little water if necessary.
3.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 12 tart or bun tins.
4.
Roll the pastry out thinly on a floured surface and use an 8cm|3"cutter to cut out rounds. Gently press the pastry rounds into the tins and prick several times using a fork.
5.
Mix together the remaining ingredients until smooth. Spoon into the pastry cases.
6.
Bake for about 25 minutes until golden brown. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
7.
For the icing: sift the icing sugar into a bowl. Gradually beat in the water until smooth. Drizzle over the tarts and leave to set.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
