Mini Mixed Berry Tartlets

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Mini Mixed Berry Tartlets

For the easy way to start these tartlets, you can simply buy the prebaked pastry shells in most shops (stores). Unfortunately I have not seen any gluten free pre bake pastry shells, so this is the recipe for the gluten free version. Also it you wish you can us plain flour instead of gluten free flour.

Pastry

3 cups gluten free flour
1/4-1/2 cup caster sugar
1 cup unsalted butter (diced)
3 egg whites

Instruction

1. Sieve the flour into a large mixing bowl and add in the sugar
2. Add in the diced butter and mix together until a bread crumb texture is formed
3. Add in the egg whites and bring together until a dough ball is formed and comes away from the sides of the mixing bowl

(alternatively you can place all the ingredients into a food processor with a mixing attachment and pulse until a dough ball is formed)

4. Using two sheets of grease proof baking paper place the 3/4 section on top of one of the sheets and cover with the other sheet
5. Using a rolling pin, place on top of the top sheet and roll out the dough and cut into the desired size of the mini tartlet cases
6. Lightly grease the tartlet cases ensuring an even coating, then place the cut out dough into the cases making sure it comes up a little over the edges
7. If the dough breaks, do not worry, simply fill in the gaps with the dough that tore away, insuring when filling in the gaps that you firmly connect the dough to the rest of the dough
8. Place a piece of grease proof baking paper that is the size of the tartlet on top of each one and then place some baking beads on top of the paper
9. Once all the tartlets are ready, place into a warm oven at 200 degrees for 12-18 min until the pastry is lightly golden and firm to the touch
10. Once baked remove from oven and place on a wire baking tray, remove the baking beads and allow to completely cool

The filling:

3 lemons (juiced)
4 eggs
1 cup sugar
1/2 cup unsalted butter

Instructions

11. Zest one full lemon and squeeze 3 lemons into a bowl and leave to one side
12. In a separate bowl whisk eggs and sugar and add in the 2/3 of the lemon juice and zest (taste and if more lemon is need simply slowly add the rest of the lemon juice and zest)
13. Using a Ban-Marie (a saucepan of hot simmer water with a glass or steel bowl on top so it doesn’t not touch the water) carefully pour in the mixture and add in the chopped butter.
14. Stir the mixture contently for 20-25 min until the mixture thickens to a custard consistence
15. Once thickened carefully pour the mixture into the cooled pastry shells, leave to one side

Topping

Mixed Berries

16. Wash and dry the berries of your choice to clean them and place on top of the filling
17. Place into the fridge for 4 hours or over night to completely set

To serve simply sieve some icing (powdered) sugar over the top of each tartlet. I sprayed mine with edible gold food colouring!

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