Gluten-Free Light Lemon Cheesecake Tartlets

The gluten-free baking premix for these airy (as in, not dense) and creamy tartlets comes from Jeanne Sauvage, a gluten-free authorization and cookbook author. Her operation results successful buttery-tasting and nicely colored crusts, with bully texture.

Feel escaped to substitute your favourite gluten-free pastry dough look oregon mix. White and brownish atom flours, saccharine atom flour, tapioca flour and xanthan gum are disposable astatine wellness nutrient stores and immoderate Whole Foods Markets.

You'll request 4 4 3/4-inch fluted tartlet pans, oregon you tin usage a baking cookware with shallow muffin-top wells of astir the aforesaid width.

The tartlet dough needs to beryllium refrigerated for 30 minutes. The rolled-out tartlet dough needs to beryllium refrigerated for 30 minutes. You'll person leftover gluten-free flour mix, which tin beryllium refrigerated oregon frozen for up to 4 months; disturbance with a fork earlier using. The filling tin beryllium refrigerated up to 1 time successful advance. The tartlets request to remainder astatine country somesthesia for 30 minutes, past are transferred to the freezer for 45 minutes; fto them travel to a chill country somesthesia earlier serving. The candied citrus peel tin beryllium made good successful advance.

From French-trained Southern cookbook writer and cooking teacher Virginia Willis.

Ingredients

Nutritional Facts

Per serving (based connected 8)

• Calories

  300

• Fat

  18 g

• Saturated Fat

  11 g

• Carbohydrates

  28 g

• Sodium

  170 mg

• Cholesterol

  75 mg

• Protein

  5 g

• Sugar

  10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From French-trained Southern cookbook writer and cooking teacher Virginia Willis.

Tested by Kendra Nichols.

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