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
Ok so I don’t actually make mince meat from scratch.
Any brand works great, any style. I’ve used both traditional & brandy..it’s a personal preference!
One 750g jar of mincemeat makes 3 doz tarts.
Fill mincemeat half way.
Optional if you have a bit of dough left, place a little circle on top of each.
Bake 15 minutes 400F
Yield 3 doz
Cool on cooling rack before storing.
These tarts freeze well. I like to eat them partially frozen!