If you’re after a pastry that is quick and easy to whip up and not *too* fiddly (compared to typical gluten free pastry), then look no further. This slightly sweet, buttery and delightfully crumbly pastry will do the trick.
These tart shells will keep (once baked) in an airtight container in the pantry for about five days, before they start to go stale, so they are great to make ahead and then fill on the day you are planning to serve them.
I highly recommend this lemon curd or this passion fruit cream cheese as a filling. This pastry would also suit any Christmas style baking, as shortbread is definitely seasonally appropriate! I am working on a fructose friendly fruit mince pie recipe as we speak, so stay tuned…
- Be sure that you use BOTH a gluten free flour blend (or spelt flour, if you can tolerate it) and white rice flour – both their properties are required in this recipe, so using 100% white rice flour wouldn’t give the best results.
- Use coconut oil instead of butter for a dairy free biscuit.
Low FODMAP and Gluten Free Shortbread
Makes approx. 60 mini tartlet shells, or two 23 cm/9 in shells.
- 1 cup dextrose or 3/4 cup castor sugar
- 1 1/3 cups/300 g softened unsalted butter/coconut oil
- 3/4 cup gluten free flour blend
- 1/2 cup white rice flour
- 1 large egg
- 1 cup gluten free flour
- 1 cup rice flour
- 1/2 tsp. xanthan gum or 1 tbsp. ground chia seeds
- 1/2 tsp. baking powder
- 1/2 tsp. salt
Sieve the sugar, 3/4 cup gluten free flour blend and 1/2 cup white rice flour into the bowl of your stand mixer and add in the butter, then beat on a low to medium speed until smooth.
Meanwhile, sieve the second cup each of gluten free flour blend and white rice flour, the xanthan gum (or ground chia seeds), baking powder and salt into a separate bowl.
When the wet mixture is smooth, scrape down the edges and add in the egg. Beat on medium until it is smooth once more, before adding in the rest of the dry ingredients and mixing thoroughly for 5 minutes. Wrap the mixture tightly in plastic wrap and refrigerate for an hour before you want to bake them.
When you’re ready to bake, pre-heat your oven to 190 C/375 F and then generously flour your work area. Break the dough into 6 and sandwich it between two layers of wax paper. Roll it out to about 4 mm thick (for small tarts) or 6 mm thick (for full-sized tarts) and gently transfer it to your chosen tart pan/pie dish.
- To blind bake these miniature shells, cook at 190 C until lightly golden – this should take about 10-12 minutes; I normally set the timer for 10 minutes and then watch it for the next two. Cook larger shells for approx. 15 minutes, but keep an eye on them.
- To bake with a filling in, blind bake for 3 minutes, then use the pastry according to the recipe you are following.
If you baked your pastry with the filling inside, the tarts will be done when they are removed from the oven. Serve them as instructed.
If your pastry was blind baked until completely cooked, let them cool to room temperature and store in an airtight container for up to five days and fill them with the topping of your choice when required.
From left to right: lemon curd, chocolate hazelnut and passion fruit cream cheese – all are delicious, though the lemon curd is my favourite. Enjoy!