Wheat free mincemeat tarts

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!

Tart shell ingredients:

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

Mincemeat tart filling:

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!



Click to go to my wheat free butter tart recipe!

Click to see my wheat-free Christmas rolled cookie recipe!

Click to go to my recipe page!

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