Recipe by Sue Shepherd
Ingredients – Pastry
• 130g white rice
• 25g of sugar
• 35g gluten free cornflour
• 20g of soy flour or chestnut flour
• 80g butter
• 60ml iced water
Ingredients – Filling
• 65g pecans
• 55g brown sugar
• 20g butter, unsalted
• ½ tsp vanilla essence
• 1 egg
• 50mls maple syrup
Method – Pastry
Pre-heat oven to 170°C and locate tartlet tray.
Mill rice, speed 8, 35 seconds. Add sugar, speed 8, 3 seconds.
Add all other ingredients, reserving the water and mix on speed 4 until mixture resembles fine bread crumbs.
Add water, one Tblsp at a time, speed 3 until mixture forms soft dough.
Remove the dough from the TM, form into a ball, wrap in baking paper and chill in the refrigerator for 30 minutes before rolling to use.
Roll pastry 2mm thick between two sheets of baking paper or a Silicon mat and one sheet of baking paper. Cut with scalloped pastry cutter to fit tartlet tray and use star-shaped pastry cutter to cut pastry stars. Place pastry in tray, using a spatula, add filling and a star on top.
Bake in oven for 10 minutes or until mixture is set and pastry is golden brown.
Method – Filling
Add pecans to the TM bowl and roughly chop using Turbo twice. Remove from bowl.
Add sugar to TM bowl and mill, speed 8, 5 seconds.
Add all other ingredients and mix, speed 4, 6 seconds. Add pecans to mixture and incorporate, speed 1.5, reverse, 6 seconds.