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Gluten-Free Tassie Cups with Lemon Curd Filling

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Gluten-Free Tassie Cups with Lemon Curd Filling

This weekend, I’ve made one of the best desserts I’ve ever had: tassie cups with a lemon curd filling. Now, you may ask, what is a tassie cup? Well, it’s just a cute little pie, baked in a muffin tray instead of a pie pan. I learned about them when I was watching Paula Deen on the Food Network and I kept thinking that if I could make mine gluten-free, I would love her recipe. And yep, I figured it out! Here’s what you need to make a really amazing gluten-free dessert:

This is one of the easiest dessert recipes I've tried and it is so delicious!

This is one of the easiest dessert recipes I’ve tried and it is so delicious!

Ingredients for the tassie cups

  • 1/3 cup tapioca starch
  • 1/3 cup potato starch
  • 1/3 cup amaranth flour
  • 1/4 cup brown rice flour
  • 1/4 cup chickpea flour
  • 4 oz cream cheese, softened
  • 1 stick butter, softened
  • Pinch of salt
  • White rice flour (for rolling the dough)

Ingredients for the lemon curd

  • 3 large lemons, zested and juiced
  • 1 cup sugar
  • 4 eggs
  • 1 stick butter, melted

For the tassie cups, put all the ingredients in a food processor and pulse until well combined. The dough is going to be pretty wet and sticky. My remedy for this was to prepare a work surface dusted with white rice flour and using a spatula, I scraped the dough onto it. Then, I rolled it in the white rice flour to dry it a little and formed a ball. I put it in fridge, wrapped in plastic, for about two hours, to let it harden.

Make sure to refrigerate at least two hours!

After two hours, take the dough out of the fridge and preheat the oven to 350F. Get a muffin tray out and separate the dough in 12 equal parts. Place each part in the muffin tray and gently press down and shape into the mold. With a fork, poke holes in the dough to let steam escape, so the crust doesn’t rise in the middle. To make sure that doesn’t happen, I also covered my muffin tray with aluminum foil filled with beans. After baking for 20 minutes, the tassie cups came out perfect!

When you bake a crust before putting in the filling, it is called blind baking. I found aluminum foil and dry beans to be very helpful!

You can put your cute mini pies aside until the filling is ready. The lemon curd is very easy. In a food processor, pulse the lemon zest and sugar until well combined. Add the lemon juice and eggs and process until smooth. Then, slowly add the butter while pulsing.

For the next step, you need a double broiler. If you don’t have one, you can use two saucepans of different sizes, like I did. Just pour the mixture in the smaller saucepan and cook for about 10 minutes, until it is thick and a beautiful deep yellow color.

Don’t undercook it!

Once this is done, refrigerate the lemon curd. This can definitely be made before the tassie cups, since it will need to stay in the fridge a few hours before it is cold and ready to eat. I was impatient and put mine in the freezer. Then, just pour the filling in the tassie cups and eat! It’s a delicious bite size dessert that is sweet and tart. The gluten-free crust also holds together very well and isn’t too dense or crumbly. It’s my favorite dessert!


About Naelle

I'm very passionate about nutrition and health. I don't have an education in this field, but I try to keep myself informed as much as possible. I stopped eating gluten two years ago, which led me to become very interested in cooking, so that I could keep eating well on my budget. I like to experiment and find ways to make my time in the kitchen as much fun, cost effective, healthy and tasty as possible.

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