Mini Gluten-Free Rhubarb Custard Pies
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 167.0
- Total Fat: 7.8 g
- Cholesterol: 51.9 mg
- Sodium: 60.3 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 0.7 g
- Protein: 1.9 g
View full nutritional breakdown of Mini Gluten-Free Rhubarb Custard Pies calories by ingredient
Number of Servings: 28
Ingredients
-
For the pie crust:
3/4 C Tapioca Flour
3/4 C Cornstarch, .75 cup
1/2 C Rice flour
1/4 C Gluten Free Millet Flour
3 Tbsp Granulated Sugar
1/4 tsp Salt
1 1/2 tsp Guar Gum
1 C (1 stick) Butter, unsalted (cold, diced)
3 Eggs
Cupcake foils
Filling:
2 1/2 C Rhubarb diced
1 1/2 C Granulated Sugar
3 Tbsp Gluten free all purpose baking flour
1/4 tsp Salt
1 Tbsp Lemon juice
2 Eggs
3 tsp Granulated Sugar
3/4 C Skim Milk
pinch of Nutmeg, ground
Directions
For crust:
Mix all dry ingredients together with whisk or on low speed in stand mixer. Add the butter and beat until mixture resembles coarse bread crumbs. Add the eggs and mix on high speed until the dough turns in on itself. Turn out dough onto a work surface that has been sprinkled with rice flour and kneed for 3 turns. Divide in half and form each half into a disk. Cover with plastic wrap and refridgerate for at least 2 hours (and up to 2 days).
Preheat the oven to 425 F. Prior to removing dough from fridge, work on the filling. For filling, add all ingredients (except the egg, rhubarb, and 3 tsp of sugar) into a bowl and mix. Seperate the egg yolk from the whites, placing the whites into a seperate bowl and adding the yolk into the mixture. In the seperate bowl, mix together the whites and the 3 tsp of sugar.
When properly chilled, remove dough from fridge and redust work surface with rice flour and roll out dough until about 1-.5 inches thick. Take large cookie or biscuit cutter to cut circles and fold into cupcake foils, shaping to make pie crusts. Foils can bend out slightly but you can fold dough back in to reshape.
Then place the rhubarb into the bottoms of the pies, spreading amount evenly between the pies. Then add the liquid mixture to the pies, again spreading evenly between the pies. Then use small spoon to spread egg white/sugar mixture topping over all the pies.
Bake the pies at 425 F for 10 minutes. Then reduce temperature down to 225 F and bake for another 25-30 minutes (until golden brown).
Allow to cool for 10 minutes before moving to cooling rack. Best served warm, but also delicious cold. Keeps for about 7 days (refridgerated) but can also be frozen.
Serving Size: Makes 28 cupcake size pies
Number of Servings: 28
Recipe submitted by SparkPeople user MANDALUCK_11.
Mix all dry ingredients together with whisk or on low speed in stand mixer. Add the butter and beat until mixture resembles coarse bread crumbs. Add the eggs and mix on high speed until the dough turns in on itself. Turn out dough onto a work surface that has been sprinkled with rice flour and kneed for 3 turns. Divide in half and form each half into a disk. Cover with plastic wrap and refridgerate for at least 2 hours (and up to 2 days).
Preheat the oven to 425 F. Prior to removing dough from fridge, work on the filling. For filling, add all ingredients (except the egg, rhubarb, and 3 tsp of sugar) into a bowl and mix. Seperate the egg yolk from the whites, placing the whites into a seperate bowl and adding the yolk into the mixture. In the seperate bowl, mix together the whites and the 3 tsp of sugar.
When properly chilled, remove dough from fridge and redust work surface with rice flour and roll out dough until about 1-.5 inches thick. Take large cookie or biscuit cutter to cut circles and fold into cupcake foils, shaping to make pie crusts. Foils can bend out slightly but you can fold dough back in to reshape.
Then place the rhubarb into the bottoms of the pies, spreading amount evenly between the pies. Then add the liquid mixture to the pies, again spreading evenly between the pies. Then use small spoon to spread egg white/sugar mixture topping over all the pies.
Bake the pies at 425 F for 10 minutes. Then reduce temperature down to 225 F and bake for another 25-30 minutes (until golden brown).
Allow to cool for 10 minutes before moving to cooling rack. Best served warm, but also delicious cold. Keeps for about 7 days (refridgerated) but can also be frozen.
Serving Size: Makes 28 cupcake size pies
Number of Servings: 28
Recipe submitted by SparkPeople user MANDALUCK_11.