These amazing low FODMAP butter tarts will melt in your mouth! With a sweet and clean taste, this dessert will delight your taste buds without distressing your tummy. Enjoy!
Whisk together flour and salt in a large bowl. Cut in butter and lard in small batches until it forms coarse crumbs (they should range from the size of coffee grounds to the tip of your pinky).
In a measuring cup, whisk the egg yolk and vinegar together. Add ice water until the mixture reaches 1/3 cup altogether. Then sprinkle the egg water over your flour mixture with your fingers while you mix it together with your hands. The trick is to go as quickly as possible so the butter stays cold. Keep sprinkling and mixing until the pastry begins to hold together (this should take almost all of your egg mixture).
Press the dough into a disc shape at the bottom of the mixing bowl, cover with plastic wrap and refrigerate for 2 hours. * This is a good time to take out 2 tbsp of butter so it is thawed for the next step.
Preheat your oven to 450 degrees, then whisk together the brown sugar, cane sugar syrup, egg, butter, vanilla, vinegar, and salt in a medium bowl until blended. Place in a piping bag and set aside.
Tape a large piece of parchment paper onto your counter. Lightly dust with gluten-free flour. Remove your dough from the refrigerator and divide it in half. Place one half back in the fridge and the other on the floured surface.
The dough will be sticky, so you need to be careful as you roll out to 1/8 inches. If you make a minor rip, take a piece off of the edge of the dough and patch it.
Once you have rolled out the dough, cut out 12 crusts using a 4" cookie cutter (you may need to re-roll your scraps for a few extra crusts). Make sure you cut cleanly through the dough for easy removal. Place each crust into the well of a lightly greased muffin tray and lightly pierce the bottom of each crust with a fork to prevent the pastry from puffing. Then place the tray in the refrigerator and take out the reserved portion of the dough and repeat. Recipe yields 24 crusts in total.
Pipe the filling into each crust between 1/2 and 3/4 full (don't overfill them or the filling will bubble over and congeal on your muffin tray instead of in your butter tart). Bake each tray individually for 12 minutes (until the filling is bubbly and the crust is golden brown).
Place the entire muffin tray on a wire rack to cool for one minute, then edge a knife around each tart to loosen the edges. Remove each tart to the wire rack to cool completely (about 30 minutes)
The trick to an amazing butter tart crust is to keep the dough as cold as possible. This means touching it as little as possible with your fingers, working with the dough in smaller batches, and keeping it in the fridge when it is not in use (even if it is just for a moment). Since I like mixing the dough with my hands, I usually run them under some cold water and dry them thoroughly before I work with the dough.
Brought to you by The FODMAP Formula - www.fodmapformula.com