Gluten Free Butter Tarts with Dairy Free Option

🧂 Ingredients

• 1 large egg

  separated
• juice of half a lemon
• cold water
• 2 cups tapioca flour
• 1 cup chickpea,

  garganzo bean flour, OR organic soy flour
• 1 cup white rice flour

  plus more for rolling
• 1 tablespoon fine sea salt
• 1 pound 454 g pure lard
• ½ cup butter

  at room temperature (Use coconut oil for dairy free version.)
• 1 cup organic raw sugar
• ½ cup pure maple syrup
• 2 large eggs

  whisked
• 1 teaspoon pure vanilla extract
• 1 teaspoon vinegar
• 1 cup raisins

  pecans, walnuts, shredded coconut OR currants, or any combination to equal 1 cup

Instructions

• 1 Separate the egg, putting the white into a mixing bowl and the yolk into a 1-cup
  measuring cup. To the yolk, add the juice of half a lemon and enough cold water
  to bring it up the one cup mark. Chill this in the refrigerator while combining
  the flours. Leave the egg white at room temperature.
• 2 Whisk together the flours and salt.
• 3 Cut lard into the flour mixture until it is in lumps about the size of peas.
• 4 Whisk the egg white until it is foamy.
• 5 Add the yolk mixture to the flour mixture and stir about 7 or 8 times.
• 6 Pour the foamy egg white over all and stir a few more time until the dry part is
  just barely all incorporated.
• 7 Chill this dough in the refrigerator for an hour or overnight. You could prepare
  the butter tart filling during this time.
• 8 On a well-floured surface (Use any of the flours used in the recipe), roll out
  the dough to desired thickness. Cut into 24 rounds with a cutter or sharp-edged
  bowl. 4 ¼-inches in diameter works well for the cups of my 12-muffin pans.
• 9 Whisk together the butter, sugar, syrup, eggs, vanilla, and vinegar in a
  saucepan. Cook, stirring constantly, until the mixture is just on the verge of a
  boil. Pull it off the heat before it starts to boil. For best results with the
  flakiest tart crust, allow the filling to cool at least to room temperature
  before putting it into the prepared shells.
• 10 Preheat oven to 425 F.
• 11 Divide the raisins, currants, coconut, and/or nuts evenly among the pastry tart
  shells. You might use ½ cup raisins in one pan and ½ cup nuts in the other.
• 12 Then spoon about a tablespoon of filling into each prepared tart shell. You'll
  divide up what you have, but start with small amounts, so you don't run out.
• 13 Bake 15 - 20* minutes until crusts turns brown.
• 14 Remove from oven, and allow to cool 1 hour before removing from tins.

Nutrition Info