Lemon Tarts Recipe

Ingredients :

Preparation & cook time : 1 hour 15 minutes (plus refrigeration)

Makes 6

• 1¼ cups (225g) rice flour

• ¼ cup (35g) (corn) corn flour

• ¼ cup (30g) soya flour

• ¹/₃ cup (75g) caster sugar

• 150 cold butter, chopped coarsely

• ¼ cup (60ml) cold water, approximately

• 1 tablespoon pure icing sugar

lemon filling:

• 1 cup (250g) mascarpone cheese

• 4 eggs

• ½ cup (80g) pure icing sugar

• 1 tablespoon finely grated lemon rind

• ½ cup (125ml) lemon juice

Method :

1. Process flours, caster sugar and butter until crumbly; add enough of the water to make ingredients come together. Knead dough gently on floured surface until smooth.

2. Preheat oven to 180°C/160°C fan-forced. Grease six deep 10cm loose-based flan tins.

3. Divide pastry into six portions. Roll one portion at a time between sheets of baking paper until large enough to line tins. Ease pastry into tins, pressing into base and side; trim edges, prick base with fork. Cover; refrigerate 30 minutes.

4. Place tins on oven tray; cover pastry with baking paper, fill with dried beans or uncooked rice. Bake 10 minutes; remove paper and beans carefully from pastry cases. Bake a further 10 minutes; cool.

5. Reduce oven temperature to 160°C/140°C fan-forced.

6. Make lemon filling; divide filling among pastry cases. To make lemon filling, whisk mascarpone and eggs together in large jug until smooth. Add sifted icing sugar, rind and juice; whisk until smooth.

7. Bake tarts about 30 minutes or until the surface is firm to touch. Remove from oven; cool. Refrigerate tart 2 hours before serving dusted with sifted icing sugar.

Baking Tips Storage : Tarts can be stored in an airtight container in the refrigerator for up to two days.

Food Facts & Glossary of Baking Ingredients rice flour is a fine, almost powdery, gluten-free flour; made from ground white rice. corn flour is a thickening agent used in cooking; also called cornstarch. Available made from corn or wheat. Maize is corn, so whichever word appears on the packet is right for you. It's the "wheat" word you need to avoid. caster sugar is superfine or finely granulated table sugar. butter : 125g is equal to one stick (4 ounces) butter. Unsalted butter often called "sweet" butter as it has no added salt. The salt content of regular salted butter is sometimes discernable in a sweet recipe, especially with chocolate. You can use regular butter in most cakes and baking, but it's advisable to stick to unsalted butter when it's specified in delicate toppings, icings and so on. pure icing sugar is also known as confectioners' sugar or powdered sugar; has no added corn flour. mascarpone cheese is an Italian fresh cultured-cream product made like yogurt. Whiteish to creamy yellow with a buttery-rich texture. Soft, creamy and spreadable.

√  gluten-free    √  wheat-free    √  yeast-free    √  nut-free