Shortbread Tart Shells
This wonderful, light pastry can be filled with lemon curd and fresh berries in season.
Shortbread Tart Shells
This wonderful, light pastry can be filled with lemon curd and fresh berries in season.
Ingredients
- 1 lb butter
- 1 cup icing sugar
- 2 cup potato flour
- 1 cup rice flour
- 1½ cup tapioca starch
- 2 tsp xanthan gum
Instructions
- Cream the butter and sugar together in the food processor.
- In a separate bowl mix all the dry ingredients until fully combined.
- Slowly add the dry ingredients to the food processor, pulsing until dough forms.
- Shape dough into 24 one-inch balls and press into ungreased mini muffin tin to make a shallow shell.
- Bake at 325°F for 20 minutes, or until light brown.
- Fill with your favorite filling and enjoy.
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