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Gluten Free Nut Tartlets
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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
- ⅓ 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
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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.
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