Gluten Free Nutty Tarts Recipe
Servings: 6 1 inch tarts
Calories: 436kcal
Ingredients
- ½ cup superfine or Asian white rice flour
- ½ cup tapioca starch
- ¼ cup superfine or Asian sweet rice flour
- 1 teaspoon xanthan gum
- 1¾ teaspoons kosher or fine sea salt –use divided
- 1 (8-ounce) can Solo Almond Paste (not pie filling or marzipan)
- 2 –4 tablespoons ice cold water
- ½ cup sliced almonds
- ½ cup roasted and salted pistachios , coarsely chopped
- ¼ cup pine nuts
- ¾ cup raw honey
- 2 tablespoons Earth Balance , melted
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 3 large eggs
Instructions
- Combine the white rice flour, tapioca starch, sweet rice flour, xanthan gum and 1 teaspoon salt in the bowl of a food processor. Process for about 5 seconds to combine. Break the almond paste into small chunks and add to the flour mixture. Pulse in long pulses until the mixture resembles coarse sand. With the processor running, add the water 1 tablespoon at a time until the mixture holds together when squeezed in the hand. Mixture will still appear very crumbly.
- Divide the mixture between six 4 inch tart pans with removable bottoms (or one 11 inch tart pan), pressing the mixture into the pans firmly. Refrigerate the crust for at least 30 minutes.
- Preheat oven to 350 degrees. If the nuts need roasting, place them on a baking sheet and cook for about 8 minutes or until the nuts are starting to brown and fragrant. Let cool.
- Prick the crust in many places with the tines of a fork. Place tart pans on a baking sheet and bake for 15 minutes or until they are just starting to color.
- In a large mixing bowl combine the honey with the melted Earth Balance, vanilla and almond extracts, remaining ¾ teaspoon of salt and whisk. Whisk in the eggs. Fold in the nuts. Divide the mixture between the pre-baked crusts. Bake for 20 – 25 minutes or until the crusts are brown and the filling is set around the outside and just a little jiggly in the center. Let cool and remove from the tart pans.
Nutrition
Calories: 436kcal | Carbohydrates: 67g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 726mg | Potassium: 285mg | Fiber: 4g | Sugar: 37g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg