This is the first year I’ve made the leap to wheat-free Christmas baking!
It took awhile to try, as I thought it to be impossible to create thin, light, crispy tart shells..but to my delight I have come up with a recipe using home milled flour to make my tart shells for my butter & mincemeat tarts!
2 1/2c vegetable shortening
1/2 c psyllium husk flakes
2 T tapioca starch
1/2 tsp Himalyan salt
2 c water
7 c home milled flour (my mix is: oat, buckwheat, rye & spelt).
Combine the top 5 ingredients, then stir in the flour.
Knead it a little to give it strength.
Roll 1/4″ thick on flour dusted board.
Cut circles (I use a quart sized mason jar lid-the perfect size when using muffin tins).
Gently place each shells into un-greased muffin tins.
Yield: 6 dozen tart shells
1/3 c butter
1 c coconut sugar
1/2 c concentrated lemon juice
1-1 1/2 c raisins
beat eggs, thoroughly beat everything else together.
I use a blender and it works great! It is also easy to pour into the tart shells.
Add 6 raisins to the bottom of each tart shell.
Fill tarts shells half way only! Otherwise they will surely overflow!!
Bake 15 minutes 400F
Yield 3 doz
Cool on cooling rack before storing.
These tarts freeze well. I like to eat them partially frozen!
I make mincemeat tarts with the other half of the tart shells.