Amazing tartlets that combine a uniquely crunchy base with a delicious velvety lemon curd that keeps the "freshness" of the lemon and melts in your mouth!
Sift the flour into a large bowl and mix it with the xanthan gum.
Add the frozen butter into small cubes. Rub the butter with the flour until the mixture resembles breadcrumbs.
Sift the icing sugar on top.
Add the lemon zest and rub again so all ingredients come together.
Beat the egg in a separate bowl and add it gradually. Use a fork or a spoon to knead/mix it until it forms a ball of dough that may be slightly sticky.
Wrap the dough in cling wrap film and place it in the fridge for 30 minutes . It’s very important this step because it will make easier to work with the dough.
Βutter and dust with gf flour a tin for 12 cupcakes. Place it also in the fridge.
Preheat the oven to 200°C/400°F.
When the dough is cold enough, roll out into a parchment paper about 3mm/ 1/8” thick or on a floured work surface, or between two shets of lightly floured parchment paper.
As for the thickness, I found this rolling pin from Tupperware last year that has both 3mm/ 1/8” & 6mm/ 1/4” rings to make an even sheet.
We use a cookie cutter with a diameter of 9-10cm /3.5-4" to cut the bases.
Place them carefully at cupcake pan, pressing them gently. Pierce with a fork the bottom of the tartlets.
Bake in the oven for about 20 minutes (depending on how powerful your oven is) until golden brown.
Let them cool down well. Fill them with Gluten Free Lemon Curd (see recipe here)
Servings 0