Mini Savoury Tarts
These small individual tarts are great for lunchboxes and snacking. You can use different fillings with the same egg and milk base. We even made a pizza tart using pizza sauce and mozzarella! Other fillings you might like to try: • Pea and mint • Broccoli and stilton • Cheese and bacon • Leek and gruyere • Bacon • Mushroom
Credited to: Coeliac UK
Kcal: 339.7
Difficulty: More of a challenge
Serves 8
15 mins prep
30 mins cooking time
Ingredients
For the gluten free shortcrust pastry:
- 350g gluten free plain flour*
- 1/2tsp xanthan gum
- 150g unsalted butter
- 2 eggs
For the egg-based filling:
- 2 eggs
- 175ml milk
Notes: *Check Coeliac UK's Food and Drink Information for suitable products.
Method
- To make the pastry, measure and sieve the flour and xanthan gum into a bowl, then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the eggs, and mix to form a soft dough.
- Roll out the dough on a lightly floured work surface and then line your mini flan tins with it. Leave it in the fridge to chill for 30 mins.
- Preheat the oven to 180C/350F/Gas Mark 5.
- Line the raw pastry case with baking parchment and baking beans, then blind bake the pastry case for 20 mins. Remove the beans and baking parchment.
- Add the filling of your choice.
- Bake for about 15 minutes, or until golden and cooked through.
Nutritional information per serving
Kcal
339.7
Fat
18.5g
Carbs
31.4g
Protein
11.9g
Fibre
0.4g
Sugars
1.5g
