Tart: A Better Butter Tart

By blum099

Ingredients

• Crust:
• 2 cups / 190g rolled oats (gluten-free, if possible)
• 1 cup /140g brown rice flour
• 1/2 tsp. sea salt
• 6 Tbsp. brown rice syrup
• 5 Tbsp. coconut oil, melted
• Filling:
• 1/2 cup (125 ml.) brown rice syrup
• 1/4 cup (60 ml.) barley malt
• 2 Tbsp. arrowroot powder
• 2 Tbsp. ghee, melted (unsalted butter or coconut oil is fine)
• 1 vanilla bean, seeds scraped
• 1/4 tsp. baking powder
• a couple pinches sea salt
• 1/3 cup organic raisins (optional, although traditional)

Details

Adapted from My New Roots

Preparation

Step 1

Directions:
1. Preheat oven to 325°F / 170°C).
2. Make the crust: In a food processor, blend the rolled oats on high until you have a rough flour. In a large mixing bowl, combine the oat flour with the brown rice flour and salt. In a small saucepan, melt the coconut oil and brown rice syrup together, pour it over the dry ingredients and mix with a spoon until everything is incorporated. You may need to use your hands to knead the dough a little at this point.
3. In a standard muffin pan press a golf ball-sized amount of dough very firmly into each form, continuing high up on the sides. I found that the thinner the crust on this the better. They will puff up slightly in the oven.
4. Bake the shells for 10 minutes until just turning a light golden colour on the edges. Remove from oven.
5. While the shells are baking, make the filling: melt the fat you are using in a small saucepan over low heat. Add the seeds of one vanilla bean pod.
6. In a medium mixing bowl measure out the brown rice syrup and barley malt. Pour in the melted fat and whisk to combine with the sweeteners. Sift in the arrowroot and baking powder, add salt (unless you are using salted butter) and whisk until completely smooth. Fold in the raisins, if using.
7. Spoon enough filling into each baked shell until just below the rim of the crust. The filling will bubble up while baking and coat the top edge of the crust, which looks very beautiful. Place the filled shells in the oven and bake for 30 minutes until the filling is bubbling and browning around the edges. Remove from oven, let cool, then place in the refrigerator until completely chilled. This is an important step because it will crystallize the sugars, making removal of the tarts very easy.
8. Using a very sharp, pointed knife, insert the tip of the blade down along the side of each tart breaking the sugar seal if necessary – they should pop out of the mold very easily. If not, pierce the sugar seal in a couple places until you can remove them. If they are stubborn, keep them in the fridge until colder. Once removed from their molds you can keep the tarts at room temperature in a tightly sealed container, and warm them a little before serving if desired. Keeps for a week.