But today, today, I want to talk to you about these
Gluten Free Tassies!
I am known for my tassies. Seriously, ask my husband or my kids or anyone that has had the pleasure of tasting one....they are ah-mazing!
This summer when I went gluten free I was most saddened about the treats that I would miss as I had heard that gluten free baking wasn't all it was cracked up to be. I have done a bit here and there, but always followed a recipe, never trying to convert something myself.
Well, I have done it. My tassies taste just like my tassies and I am here to share my secret recipe with you. And to let you know why they are so good.
Seriously it was a mistake I made about 17 years ago and I have just gone with it
Items needed mini muffin pan cooling rack mini tart shaper (I have this kind ) 2 8 oz packages of cream cheese 2 sticks of butter 2 tsp of xantham gum 1 cup of rice flour (I used the rice flour because I had it on hand, not sure I like the texture, need to experiment with other flours) 1 bag of shelled walnuts (8 oz) 1 cup of margarine 2 cups of brown sugar 2 eggs
Cream together the butter and cream cheese with you mixer. I just set mine up in the stand mixer and let it get good and fluffy. When it is all mixed up add in the xatham gum and the flour while mixing on low speed. The xantham gum really binds it up quick so as soon as it is dough like take it off of the mixer as it will make the dough tough. Cover and put in fridge for at least an hour, I do mine overnight.
When the dough is chilled preheat your oven to 325 degrees and grease your muffin pan. Make sure your rack is in the middle of your oven as over the years I have learned that the tassies bake best there.
In a microwave safe bowl melt your margarine and your brown sugar together. Chop your walnuts until they are almost powder-y and then mix in with your melted sugar margarine mixture. Beat the eggs and mix in to the sugar, margarine, walnut mixture taking care to make sure that it isn't too hot, because you don't want to scramble your eggs.
I use a mini scoop to get the dough out, but you can roll the dough into 1 1/2 inch balls. Drop a ball in each muffin cup or scoop if you are doing it my way. Take your mini tart shaper and make sure it is floured, push it down on the dough ball so it lines the inside of your mini muffin pan. (So glad that I don't write recipes for a living...this is harder to write out than I thought, but I am committed!)
You may have to put the pan in the fridge a few times as as the dough warms up it gets to sticky to work with. Cold dough is key.
Using a large spoon (the bigger one in your silverware set), spoon the mixture into the dough shells, not quite all the way up.
Bake in oven for 20 minutes. They are done with they are goldeny brown and bubbling. Place pan on cooling rack to cool, then take a spoon and pop them out after they cool. (That part takes practice)