Gluten-free orange curd tarts
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)