Gluten-free or­ange curd tarts

taste.com.au - - COOK IT NOW! - Serves 6| prep 30 mins (+ cool­ing time) | cook­ing 45 mins

85g ( 12⁄ cup) po­tato flour 45g ( 14⁄ cup) brown rice flour 30g ( 14⁄ cup) fine corn­meal (masa ha­rina, from spe­cialty gro­cers) 65g but­ter, chilled, chopped 2 eggs 3-4 tsp chilled wa­ter 5 or­anges 60ml ( 14⁄ cup) pour­ing cream 3 egg yolks 2 tsp vanilla ex­tract 11 ⁄ 2 tbs honey

1 Pre­heat oven to 180°C/160°C fan forced. Lightly spray six 8.5cm loose-based tart tins with oil. Process flours, corn­meal and but­ter un­til fine crumbs form. Add 1 egg and 3 tsp wa­ter. Process un­til mix­ture just comes to­gether, adding an­other tea­spoon of chilled wa­ter if needed. Turn onto a lightly floured sur­face. Gen­tly knead un­til just smooth (take care not to in­cor­po­rate too much flour). 2 Di­vide dough into 6 por­tions. Roll out 1 por­tion on lightly floured bak­ing pa­per un­til large enough to line base and sides of a tart tin. Ease pas­try into tin, push­ing gen­tly into edges. Trim ex­cess. Place on a bak­ing tray. Re­peat with re­main­ing pas­try and tins. Line pas­try with bak­ing pa­per and half-fill with pas­try weights or rice. Bake for 10 min­utes. Re­move pa­per and weights or rice. Bake for a fur­ther 5 min­utes. Set aside, still on the tray, to cool slightly. 3 For the fill­ing, finely grate the rind of 1 or­ange, then juice. Juice an­other or­ange. Whisk rind, 125ml ( 12⁄ cup) juice, cream, egg yolks, re­main­ing egg, vanilla and 1 tbs honey in a jug un­til smooth. Di­vide among tart tins. Bake for 20 min­utes or un­til just set. Cool on tray. 4 Peel 1 or­ange, re­serv­ing rind. Re­move pith and cut rind into long, thin strips. Slice the or­ange. Juice re­main­ing 2 or­anges. Com­bine strips of rind, juice and re­main­ing 2 tsp honey in a small fry­ing pan. Sim­mer over medium heat for 5-10 min­utes, un­til the juice re­duces and the rind is slightly can­died. Set aside for 10 min­utes to cool. Top tarts with the or­ange slices and spoon over the rind mix­ture.

PER SERVE • 9g pro­tein • 17g fat (9g sat­u­rated fat) • 33g carb • 3g di­etary fi­bre • 325 Cals (1360kj)

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