Sunday, September 4, 2011

Gluten & Dairy Free Kalamansi Lime Tartlets

I made this as a dessert to end my birthday lunch. Good thing I made extra, because I had them for dessert after dinner too! Makes six 1.5 inch scrumptious organic kalamansi tartlets with creamy tangy filling.

Tart Shell Ingredients:
1/2 C Gluten free all-purpose flour
2 T Coconut oil (or any good oil. Coconut is great in baking)
1/8 t baking powder
1/8 t sea salt
1/2 egg, beaten

Kalamansi Lime Custard Filling:
4 T Kalamansi lime juice (about 4 limes)
1 1/2 Egg
3 T Honey
1/8 t vanilla essence
Pinch salt

What to do:

  1. Mix the flour, baking powder and salt. Drizzle over the coconut oil and kinda rub it into the flour mixture. You'll end up with a sort of fine breadcrumby mixture.
  2. Add the beaten 1/2 egg. It should be enough there to hold everything together, but not sticky. Might have to add more water to get the consistency right - pliable.
  3. Divide dough into six portions and roll each portion into a ball. Use your fingers to press out each ball into a flat disc and fit that into your tartlet mould. Bake blind at 180 deg C for 5 min.
  4. Use a fork to beat the egg and lime mixture (everything goes in) till well mixed. Pour into the tartlet shells. Bake at 150 deg for a further 20 min. 
  5. Cool and serve!

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