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Gluten Free Mini Pumpkin Tarts

Classic American dish popular for Thanksgiving and Halloween, packed with all the nutrients of pumpkin with delicious spices to give it that delectable taste. The filling is naturally gluten free and served in a wonderfully crumbly gluten free shortcrust pastry base. Give it a try this Halloween!

Added 12th October 2015
Updated 3 weeks ago
Recipe by Alison Wheatley

This recipe is...

  • FODMAP Friendly FODMAP Friendly
  • Low Fat Low Fat
  • Low Sugar Low Sugar
  • Vegetarian Vegetarian

Ingredients

Pastry
225g gluten free plain flour
1/2tsp xanthan gum
1/2tsp salt
110g margarine
56g caster sugar
1 egg yolk
3tbsp water

Filling
560g pumpkin flesh
105g caster sugar
1/2tsp nutmeg
1tsp cinnamon
2 eggs
130ml semi skimmed milk
20g melted margarine
  • Preparation Time: 30 Mins
  • Cooking Time: 1 Hour 10 Mins
  • This recipe makes 18 tarts

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. De-seed, peel and chop the pumpkin flesh in to bitesize chunks, place in a pan with enough water to cover all the pumpkin, place on a medium heat, cover and allow to cook until tender, this will take 20-25 mins.

2. While the pumpkin is cooking make the pastry by mixing together flour, xanthan gum and salt in a bowl, rub in the margarine until you get a bread crumb consistency, add in the egg yolk and caster sugar and mix well. Add water 1tbsp at a time, you may need more or less than the 3tbsp, mix with a round ended knife until the dough starts to come together, the dough is ready once it can easily be handled without crumbling but isn't too wet to hold.

3. Wrap the pastry in cling film and place in the fridge to chill for 15 mins. Once chilled roll out to around 1cm in thickness and cut out rounds with a cutter, the rounds should be big enough to line cupcake tin insets. The pastry should make approx 18 cases. Grease a cupcake tin and line all the insets with pastry rounds, making sure to push the pastry into the corners but taking care not to rip the pastry, you don't want any filling leaking out!

4. By the time you have lined all the insets your pumpkin should be done. Drain off the water and place the pumpkin into a blender, blend until you have a thick fairly smooth puree.

5. Push the puree though a sieve to ensure the pulp is as smooth as possible. Once all the pulp has been pushed through, add in the caster sugar, nutmeg and cinnamon, mix well and then add beaten eggs, milk and melted margarine, make sure the filling is mixed and well combined.

6. Pour the mix into the pastry cases and then place in the oven on gas mark 4 for 40-50 mins, you will have a nice dark yellow top and lovely browned pastry once cooked thoroughly. Remove from the oven and allow to cool for 5-10 mins before removing from the tin, this gives the pastry a little time to firm up so it doesn't crumble when removed from the tin. Gently lift the tarts from the tin and cool thoroughly on a cooling rack

Nutritional Information (Per tart)

Calories Carbs Fibre Fat Sugar Protein
178 22g 0g 6g 10g 2g

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