Lemon Tarts - Gluten Free
Lemon tarts - Gluten Free and they burst with flavour in a perfectly flaky, homemade crust, striking the ideal balance of sweet and tangy.
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Course Cookies and Cakes, Dessert, Snack
Cuisine gluten free
- 65 g almond flour
- 50 g quinoa flour
- 80 g sorghum flour
- 20 g icing sugar
- 80 g tapioca starch
- 1 tsp lemon zest
- 50 g sugar
- 3 g salt
- 180 g butter, softened
- 3 g whole psyllium husk
Preheat the oven to 375ºF and grease 6 tart tins with a generous amount of butter. You can also use a muffin tin.
In a medium sized mixing bowl, add the almond flour, sorghum flour, icing sugar and tapioca starch. Mix in the lemon zest and sugar and stir in the softened butter. Use your hands to rub the butter into the flour mixture until the dough forms into a ball. Chill the dough for 20 minutes.
Roll out the dough between two pieces of parchment paper and cut a piece of dough to fit into the tins. Gently press the dough into the bottom of the tin and up the sides. Use flour on your fingers if needed to prevent the dough sticking to them.
Prick the bottom of the dough with a fork, place into the middle of the oven and bake for about 10 minutes, or until lightly golden in colour.
Remove from the oven, add the filling and serve chilled with whipped cream.
Keyword Gluten Free Baking, Gluten Free Lemon tarts, Lemon Tarts, tarts