INGREDIENTS (short dough)

Butter 1 cup
Icing sugar
⅔ cup
Egg yolks 3
Egg white 1
Vanilla extract 1 tbsp
Sorghum flour 1 cup
Potato starch ¼ cup
Arrowroot starch ¼ cup
Tapioca starch ⅛ cup
Chick pea flour ⅛ cup

METHOD
• In a stand mixer, using the paddle attachment, cream together softened butter and icing sugar
• On a low speed, add eggs until incorporated
• Add vanilla extract
• In a separate bowl, mix all flours and starches and sift
• On a low speed, slowly add flour and starch mixture to the creamed mixture until fully incorporated (dough should look extremely sticky, this is okay)
• Separate dough into two rounds and wrap in plastic wrap
• Place in fridge for 1-2 hours, overnight is ideal
• Roll dough between 2 pieces of parchment until it is about ¼ inch thick
• Spray desired tart molds and line with the dough

INGREDIENTS (filling)
Brown sugar 1 cup
Butter
¼ cup
Eggs 2
Vanilla extract ½ tsp
Agave nectar ½ cup

METHOD
• Whip the sugar and butter together until fluffy
• Add in the eggs
• Add the agave nectar and vanilla extract, whip until creamy
• Fill the lined tart shell and bake at 350ºF for 10 minutes, then at 325ºF for 10 more minutes

YIELD
18 mini tarts

Recipe and image courtesy of St Anne's Spa, Grafton