Summer always seems to be about refreshing treats like these popsicles I recently made. But let’s face it; popsicles don’t travel well in the summer heat….however these Gluten Free Dairy Free Butter Tarts absolutely do!
Obviously, I do enjoy frozen treats during summertime, but I also enjoy butter tarts. Could be because of their ooey-gooey fillings or because they’re perfect for picnics and backyard BBQ’s. Or, could be because I sometimes like to enjoy them frozen (probably because the gluten free versions you find in store are always frozen). Regardless, I was excited to make these Gluten Free Dairy Free Butter Tarts. I’ve been meaning to make these for a looong time, but was hung up on the fact I wanted to make them dairy free. Frankly, I was scared eliminating butter from the shells would result in, well let’s face it, a crappy tart shell. But I was wrong – they turned out perfect!
Of course, you’re not going to get the same flaky texture you would when using butter, however, they did have a nice crumbly texture and held the filling well in place. So much nicer being able to enjoy a dessert knowing you’re not going to pay for it later on. Granted a bit of butter could be handled, but sometimes you just ask yourself, is it honestly really worth it if there is another option? I actually made these for our Father’s Day BBQ, to enjoy after Glutrition’s delicious gluten free beef sliders (yes, I realize I am very late in posting this recipe, but hey, better late than never). As we would be at our annual prostate cancer awareness walk in the morning, I knew I had to make a dessert that could keep for many hours in a hot car (in a cooler bag of course). Like I said, they travel well.
Now I realize, many people (including myself sometimes), aren’t big on baking in the summer, because really, who wants to turn on the oven and drown their home in more heat?? But this recipe is so quick and easy that you’ll forget about the heat. Before you know it, the tarts will be out of the oven and you won’t be able to stop yourself from devouring at least one teeny tiny tart before it cools down completely. Disclaimer: expect to burn your tongue if you do so…I learned the hard way. And side note, I did it again when I made a second batch. I guess I’ll just never learn.
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These are so easy that I will be making these again for a Canada Day gathering this long weekend. Did I mention they’re the perfect way to finish off a backyard BBQ?
Pure deliciousness!
Enjoy and thanks for stopping by! Happy Canada Day to my fellow Canadians!
Eva
These butter tarts are oozing with pure maple syrup and chocolate centers.
Ingredients
- 3/4 cup brown rice flour
- 1/2 cup + 2 1/2 tbsp sorghum flour
- 1/2 cup + 2 tbsp tapioca starch
- 1/2 cup icing sugar
- 1/4 cup light olive oil
- 1 egg, lightly beaten
- 1 tbsp cold water (plus more if needed)
- 1 tsp pure vanilla extract
- 1/3 cup brown sugar
- 1/3 cup pure maple syrup
- 4 tbsp light olive oil
- 1 egg, room temperature
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- optional Enjoy Life Mega Chunks or Chocolate Chips
Method
- Lightly spray mini tart trays and set aside.
- In bowl of mixer, combine flours, starch and icing sugar.
- Add oil, egg and vanilla and mix.
- Add 1 tbsp of cold water and mix until dough sticks together. Add more water, 1 tbsp at a time, only if needed.
- Remove dough from bowl, flatten into a disk, and wrap in plastic wrap. Place in refrigerator for at least 30 minutes to chill slightly (allowing for easier handling).
- Meanwhile, prepare the filling by whisking together sugar, syrup and oil in a medium bowl.
- Add egg and vanilla and mix until combined.
- Preheat oven to 400°F.
- Remove dough from refrigerator. Place between two sheets of parchment paper and roll out to approximately 1/4 thickness. Cut dough using a 2" round cutter and line each tart cup with dough. I used an espresso cup to cut the dough since I don't have a round cutter that small.
- Place 1-2 chocolate chunks into each tart shell and pour filling overtop ensuring not to fill over the shell edge.
- Place in oven and bake for 5 minutes, then lower heat to 375°F and continue baking for another 5-8 minutes, or until edges are golden and filling domes.
- Remove from oven and cool in trays for at least 15 minutes before carefully removing and letting cool on wire racks completely.
- Store cooled tarts in refrigerator for up to 5 days or in freezer to keep longer.
These cookies are soft, chewy and much yummier than a bowl of sorbet,
So what are you waiting for hombre?
Agave nectar is a great alternative to sugar. As it is sweeter than sugar, you don’t need to use as much in your recipes, making it a perfect substitute in these muffins, which I like to enjoy for breakfast. Since these would be my ‘breakfast muffins’ the only bit of sugar in these is the ½ tbsp of brown sugar I mixed with ground cinnamon to sprinkle on top – because really, who could resist the smell of warm brown sugar and cinnamon? As I did not have fresh blueberries on hand, I used frozen ones which worked just fine (no defrosting required by the way). When I make a batch of these muffins, I’ll typically leave a couple out for the next day or two, and then freeze the rest. This way I always have a yummy breakfast muffin on hand.
Yes, I know… this recipe is a little different from the sweet treats I normally prepare, but I figured starting my day off with a big bowl of cupcakes topped sky high with buttercream probably isn’t a good idea…as much as I’d like to tell myself it is.
Even though I’m not big on cherry, I did like the idea of a cherry chocolate combo. Of course my brain immediately went to a chocolate cherry cupcake, but that would mean also having to make buttercream…and let’s be honest, I was feeling lazy and wanted to whip something up quickly. So instead, I made these Gluten Free Dairy Free Chewy Cherry Brownies.
Another bonus of this recipe is that no mixer is required. Don’t get me wrong, I love my KitchenAid stand mixer (my boy blue has been going strong for many years!) but sometimes I would rather mix everything up quickly by hand. And this recipe definitely delivers! It’s super quick to whip up and clean up. The brownies are soft and chewy, while the tartness of the cherries shines through the rich chocolate quite nicely. I also decided to throw in some chopped pecans as I had some on hand, but you can choose to omit them from the recipe if you wish.
In this form, cherries are sweet in my book. 
