Want to add a little pumpkin spice to your fall? Try these low FODMAP pumpkin tarts. These dainty little pumpkin pies nestled in a flaky pie crust will warm up your insides.
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.
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.
Preheat the oven to 350 degrees. In a large bowl, mix all of the filling ingredients (except the evaporated milk). Once the ingredients have been combined, add the evaporated milk to the mixture in small amounts, stirring in between.
Fill each tart crust 3/4 full and bake, one tray at a time, for 25-30 minutes, or until a toothpick inserted into the middle of the tart comes out clean. Cool on a wire rack for 1 to 1.5 hours to allow the filling to set. Serve warm or cold.
The filling may rise above the tart crust while baking. Don't panic! It will go back down again once it has had time to cool.
Brought to you by The FODMAP Formula - www.fodmapformula.com