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If you have food allergies, intolerances or a restricted diet, even a simple treat can become unattainable. Although awareness of restricted diets is increasing, these diets require time, energy and a lot of DIY food sourcing and preparation. This recipe is free from all 14 of the registered food allergens in the EU, as well as being suitable for vegans and vegetarians.

340 g Doves Farm white self-raising
gluten & wheat free flour blend
225 g pure sunflower margarine
4 tbsp Provamel rice milk [chilled]
2 tbsp sugar
Pinch sea salt

550 ml Provamel rice milk
12 tbsp The Real Irish Food Co raspberry jam
3 tbsp Bird’s Custard Powder
1 tbsp sugar

*Free of all 14 common food allergens: cereals containing gluten and products thereof; crustaceans and products thereof; eggs and products thereof; fish and products thereof; peanuts and products thereof; soybeans and products thereof; milk and products thereof [including lactose]; nuts i.e. almond, hazelnut, walnut, cashew, pecan nut, brazil nut, pistachio nut, macademia nut and queensland nut and products thereof; celery and products thereof; mustard and products thereof; sesame seeds and products thereof; sulphur dioxide and sulphites at concentrations of more than 10mg/kg or 10 mg/litre expressed as so2; lupin and products thereof; molluscs and products thereof.


_Sift all the dry ingredients and blend with a fork. Cut margarine into the dry mixture using a knife. Rub the margarine further into the dry mixture with a fork until it resembles coarse breadcrumbs [break down any large pieces with your fingertips]. Add the chilled rice milk. Bring together with a fork until evenly mixed.
_Form dough into a ball, wrap in cling film and refrigerate for 10–15 minutes.
_After refrigeration, evenly line each form of a muffin tin with dough using your forefingers and thumbs, avoiding excess contact. If dough becomes sticky, rinse your fingers in cold water. Press a paper baking case into each cup and fill with dried beans. _Bake in a preheated oven [180°C] for approximately 20 minutes.
_When baked, remove paper linings [pastry will stick to the lining, which aids removal]. Place pastry cups on a wire rack.
_In a mixing bowl, thoroughly blend custard powder, sugar and 2 tablespoons of rice milk [taken from the 550ml] until smooth. Over medium heat, bring remaining rice milk to ‘almost’ boiling point. Pour into the custard paste and mix thoroughly. Return to the heat and bring to the boil stirring continuously with a whisk. Continue stirring for 2–3 minutes. Remove from heat. Spoon custard into pastry shells, leaving a little room for the topping. Let custard cool completely before continuing.
_Dissolve jam over a medium heat, stirring continuously. When jam is fully melted, sieve into a bowl. Gently spoon the sieved jam into the tarts, sealing the custard.
_Let the jam cool before serving. Store in an airtight container.