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Gluten-free orange curd and pistachio tarts recipe
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Prep Time:
115 minutes
Cook Time:
25 minutes
Total Time:
140 minutes
Elevate afternoon tea with zesty orange tarts.
Ingredients:
  • 70g (1/3 cup) caster sugar
  • 20.00 gm cornflour
  • 185ml (3/4 cup) fresh orange juice
  • 1 tsp finely grated orange rind
  • 75g unsalted butter, chopped
  • 2 egg yolks
  • 150ml double cream, lightly whisked
  • 40.00 ml finely chopped pistachio kernels, lightly toasted
  • Finely grated orange rind, to serve
  • 125g butter, at room temperature
  • 115g (3/4 cup) gluten-free plain flour
  • 90g (1/2 cup) rice flour
  • 55g (1/2 cup) almond meal
Instructions:
  • For the gluten-free pastry, mix butter and sugar until pale and creamy using electric beaters. Add plain flour, rice flour, and almond meal. Combine by gently folding. Transfer the dough to a lightly floured surface. Shape it into a ball, then flatten into a disc. Wrap in plastic wrap and chill in the fridge for 30 minutes.
  • In a small saucepan, whisk together caster sugar and cornflour. Slowly pour in the orange juice and whisk until smooth. Bring the mixture to a boil over medium heat, stirring constantly. Cook for 1 minute or until thickened. Remove from heat and whisk in the orange rind, butter, and egg yolks. Transfer to a bowl and let it cool slightly for 10 minutes. Cover and refrigerate for 1 hour until chilled and thickened.
  • Preheat the oven to 200C/180C fan forced. Lightly grease four 10cm round fluted tart tins and place them on a baking tray.
  • Roll out the dough to a 4mm thickness between 2 sheets of baking paper. Chill in the fridge for 30 minutes. Cut out 4 discs using a 12cm round pastry cutter and press them into prepared tins. Trim the edges and line the pastry cases with baking paper. Fill with pastry weights or uncooked rice. Bake for 15 minutes, then remove the paper and weights. Bake for an additional 5 minutes until golden. Cool slightly, then refrigerate for 15 minutes until completely chilled.
  • Carefully lift the pastry out of the tins. Fill the pastry cases with the curd. Top the tarts with a dollop of cream and sprinkle with nuts and orange rind, if desired.

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