Gluten Free Caramel Walnut Tarts

Cook Time 1 hour (+ refrigeration time)

Servings 4 small tarts


Gluten Free Shortcrust Pastry

¾ cup or 100g cornflour
¾ cup or 100g sweet rice flour (AKA glutinous rice flour)
⅓ cup or 50g sorghum flour
½ cup or 90g icing sugar*
⅓ cup or 30g almond meal
125g cold butter, chopped
1 egg

230g caster sugar
120ml double cream
100g unsalted butter, cubed
2 eggs, lightly beaten
150g walnuts, chopped
Icing sugar to dust
Dollop cream to serve


Put all flours and icing sugar into a food processor and pulse to combine. Add the butter and egg and pulse until dough roughly comes together. If required, add 1 - 2 tablespoons of water to help form the dough (but only if necessary). Transfer dough to a clean surface and shape into a flat disc, then wrap in cling film and rest in fridge for 1 hour before using.

Preheat the oven to 180°C and grease four small loose-bottomed tart tins.

Remove the pastry from fridge, cut into quarters and roll each out thinly between two sheets of baking paper. Cover the pastry you’re not using with clingfilm and place back into the fridge until ready to roll. Cut out four pastry rounds slightly larger than your tins to allow you to fill the pastry shell. Press pastry into tins and use a knife to trim off any excess. Prick the base of the pastry several times with a fork and place them in preheated oven for 10-15 minutes or until golden. Remove from oven and cool.

For the filling, place an even layer of sugar in a large frypan over low heat to slowly dissolve and caramelise. Do not stir, just slightly agitate and swirl the pan to distribute caramelised sugar and promote even melting and browning. When all the sugar has melted, remove from heat.

Whilst sugar is melting pour cream in separate saucepan and bring to boil. Remove from heat and carefully whisk into the caramel. Slowly whisk the butter cubes into caramel, one at a time until melted. Whisk in the eggs and the walnuts.

Pour the caramel walnut mixture into the mini tart cases and bake for 15-20 minutes at 180°C. Remove and cool. Dust with icing sugar and serve with dollop cream.


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