My low FODMAP chocolate tart is one of my favourite recipes. It tastes fantastic and does not require cream or milk.  

The base
Put the butter and flour into a large mixing bowl. With your hands rub the butter into the flour until it resembles breadcrumbs. Next add the ground almonds and icing sugar and continue to rub the mix together. 

Add the water and egg, then quickly mix it all together with your hands. Once combined you should be able to shape the dough into a ball. Wrap this ball of dough in cling film and leave in the fridge overnight.

​The filling
Preheat your oven to 180c (355f). Spread some icing sugar on your work surface to stop the dough sticking. Take your dough from the fridge and roll out. This gluten free dough will be a little 'wetter' and 'sticker' than regular dough so you need to try and roll it out quickly. Line your pie tin with the dough then bake until the crust turns golden, this should take about 20 minutes. 

Take the blind baked crust out of the oven, but leave it in your pie tin, and set aside. 

Pour the tart mix into the blind baked pastry shell and put back in the oven at 180c (355f) for 20 minutes. 

To make these low FODMAP lemon cupcakes start by preheating your oven to 180c (355f). 

Mix the butter and sugar together in an electric mixer on high speed until they are light and fluffy. Then add the eggs one at a time and mix on a medium speed until combined.  Continue mixing on a low speed while you add the lemon zest and juice. 

Slowly add the flour, baking soda and salt while mixing on a low speed. Once all of these ingredients are combined add your lactose free milk. 

Spoon into cupcake cases and bake in the oven for 20 minutes. Allow the cupcakes to cool on a wire rack before icing them. 

​Put the butter, icing sugar and vanilla extract in a mixing bowl and beat to combine. Add the lactose free milk 1tbsp at a time. By adding the milk 1tbsp at a time you will be able to ensure your icing has the right consistency. If you find you need more (or less) than the 4tbsp I have suggested, then add milk until you have the consistency of icing you desire.