Lemon Curd & Chocolate Tartlets – gluten free and low FODMAP

I am very pleased to say that I have added both avocado and mushrooms back into my diet without any ill effects. They are both a part of the P (polyols) of the word FODMAP so it seems I don’t have an intolerance to polyols, which is great because it widens the range of foods I can eat.
The other thing I am excited about is that this morning I hit 1,000 likes on my Facebook page: https://www.facebook.com/StrandsOfMyLife To celebrate this momentous event, I am going to do my very first giveaway in my next post. I’ll tell you all about it then.

This recipe is a mixture of techniques. I got the recipe for the crust from My New Roots. It’s based on oat flour and brown rice flour and worked reasonably well. It took a long time to press the dough into the muffin tins and they are a bit crunchy but not too bad for a gluten-free crust.  UPDATE: the recipe has disappeared from My New Roots so I now have the recipe written out below because the link stopped working.

The filling is my own invention with a mixture of orange and lemon for the curd part but also with the addition of a caramel flavour through the cane sugar.

The topping is just melted chocolate. These tartlets make nice little treats with a mixture of delicious flavours.

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Caramel Lemon Curd & Chocolate Tartlets

INGREDIENTS

For the crust:

2 cups rolled oats BUY HERE

1 cup brown rice flour BUY HERE

½ tsp salt

6 tbsp rice syrup BUY HERE

5 tbsp coconut oil, melted BUY HERE

For the caramel lemon curd:

2 lemons

1 orange

100gms/3.5oz unsalted butter

225gms/8oz cane sugar BUY HERE

2 eggs beaten

1 tbsp tapioca flour BUY HERE

3 tsp gelatin BUY HERE

For the Chocolate:

50grams/2oz 70% chocolate BUY HERE

METHOD

For the crust:

1. Preheat the oven to 325°F/170°C.
2. In a food processor, blend the rolled oats until a powder is created.
3. Add the flour and salt.
4. In a saucepan, melt the coconut oil and rice syrup.
5. Pour it into the dry ingredients and blend well.
6. Remove the dough from the processor and knead it to form a ball.
7. Press a small ball of dough out into each form of a greased muffin baking pan to create a small tart shell. BUY PAN HERE
8. Bake the shells for 10 minutes until golden brown.
9. Remove from the oven and cool completely.

For the caramel lemon curd:

1. Peel the rind of the lemon with a potato peeler.
2. Squeeze the juice from the lemons and the orange.
3. Add everything except the flour to the top of a double boiler.
4. Heat until it starts to thicken then remove the rind with a slotted spoon.
5. Continue heating until much thicker.
6. Mix the tapioca flour with a little cold water to dissolve it.
7. Add to the saucepan and stir until it thickens and starts to congeal.
8. Dissolve the gelatin in a few tbsp of hot water and add to the curd.
9. Cook until thickened.
10. Pour into a bowl and cover with plastic wrap so it covers the surface of the curd. Let it cool down.
11. Pour into the cooled shells and place in the fridge to set.

For the chocolate:

1. Break up the chocolate into pieces in a ceramic bowl.
2. Place in the microwave for 20 seconds at a time until melted.
3. Spoon onto the set caramel curd and smooth over the top of each one.
4. Place in the fridge.