- Cut the cold butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms)
Add the egg yolk, milk and vinegar. Then mix with your hands pressing it into the bottom of the bowl and kneading it like bread dough. The dough seems a little to dry at first but keep mixing it and a firm dough will form after a few minutes.
Place the dough in a disc shape, wrapped in plastic wrap in the fridge for ½ hour.
On a lightly rice floured piece of parchment paper, roll out the dough. If the dough breaks or cracks just press it back together with your fingers.
Use a large round cookie cutter or a large cup or bowl to cut out circles in the dough. Place the dough circles into a muffin tin. Place in the fridge for 10 minutes.
Preheat oven to 400 F.
For the Filling
- In a small pot over low heat, melt the butter. Add the sugar, then stir until well combined.
Remove from heat, then add the eggs, cream and vanilla. Mix well, then fill the tarts ⅔ full. Place a few pecans on top of each of the tarts.
Bake for 15 - 20 minutes.
Let the Gluten Free Butter Tarts cool completely before eating.
Recipe by Officially Gluten Free at https://www.officiallyglutenfree.com/2017/12/gluten-free-butter-tarts/