Mini Lemon Curd Tarts (Gluten Free, Lactose Free, Low Fodmap)

Yesterday we found out the results of my 11 year old daughter Tayla’s lactose breath test…..she is lactose intolerant.  Finally after her couple of years of constant tummy troubles maybe even longer off and on we have an answer to what was causing her so much pain!!  Lactose free though is much easier I think than gluten free, although with my cooking at the moment I really think gluten free isnt all that bad, costly yes, hard to go out sometimes yes (especially when you are fructose free, lactose free, gluten free on the low fodmap diet).  I wanted to cheer Tayla up and make something extra special to show her some variety being lactose free.  I decided instead of the custard tart I usually make, I’d be a little different and make a lemon curd tart.  These are amazing, yummy and tangy and I again used as minimal sugar as possible keeping it sweet but definately not over powering sweet.  The balance is spot on.  I am catering for my mums high tea later in the year and this dessert will be on the menu!!  Oh and I’ll add my custart tart recipe soon, just as simple with this tart base!

To make pastry you use butter, while butter is low lactose I need this to be no lactose.  I have dairy free spread (Nuttelex brand) but even chilled its not hard like butter so I knew this wouldnt work…..here’s a tip….measure your cold nuttelex right out of the fridge.  Then wrap it up and place in the freezer for an hour or so and voila you have a harder nuttelex perfect for making lactose free pastry!!  And it worked absolutely fine!  So glad I can keep making my sausage roll pastry for Tayla too using this method.   But  I love this pastry, works perfectly and pretty easy to work with using chilled butter or frozen  nuttelex!

 

Mini Lemon Curd Tarts

serves 12 (or 24 extra mini size using a 24 hole tart tray)

 

Pastry:

1 cup gluten free plain flour

60 grams dairy free spread – Nuttelex – frozen and cut into pieces (or chilled butter)

2 Tbsp   sifted icing sugar

1 egg yolk

1-2 Tbsp ice cold water

 

Lemon Curd Filling:

50g dairy free spread –  Nuttelex (or butter if not lactose intolerant)

1 egg

1 egg yolk

1/4 cup caster sugar

2 Tbsp lemon juice

1 tsp finely grated lemon rind

 

Preheat oven to 170 degrees (fan forced). Lightly spray your mini muffin tray.  In a food processor add the flour, icing sugar and frozen, cubed nuttelex spread and pulse until resembles fine bread crumbs, add in egg yolk and mix to combine, slowly add in chilled water until a dough is formed into a ball during mixing.  Wrap and put in the freezer for 30 minutes or fridge for an hour.

Now to prepare the yummy lemon curd filling. In a saucepan over medium to low heat add the eggs, sugar, lemon juice, lemon rind and dairy free spread mixing constantly until all combined and sugar is dissolved, stir constantly to prevent eggs from scrambling! Keep mixing for about 5 minutes until mixture is thick and leaves a coating on the wooden spoon.  I like to strain my lemon curd into bowl for an ultra smooth finish.  Allow to cool in the bowl for 10 minutes and then cover with plastic wrap and allow to cool completely in the fridge.

While your lemon curd is cooling start to prepare your tart cases.  Using 2 pieces of grease proof paper lightly sprinkle flour onto the bottom piece of paper, place the other piece over the top and roll out thin enough (but not too thin that it tears as you try to lift it off the paper).  Using a small enough round cutter (I was using a plastic lid from one of my containers that seemed to be pretty close to the perfect size) cut out circles and carefully place them in each hole.  Prick the base with a fork, you need to do this or some of the bottom of your cases will puff up and create a mound.  Bake in the oven for about 15-18 minutes or until started to colour slightly with a golden tinge.

Allow to cool slightly in the tin before removing, being very careful not to break them as you get them out, the cooler they are the easier they are to get out.  Then place on a wire rack to cool completely.

Once cool spoon a teaspoon full or so of lemon curd into each tart base this should be just enough to do all your cases. Or you can make one larger tart in a flan dish,  I’d be more included to double the recipe though.    Top with a blueberry if you like.  This will become an instant favourite!!

 

 

 

 

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