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Gluten-free orange curd tarts
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Gluten-free tarts with luscious orange curd, a decadent and elegant dessert.
Ingredients:
  • 85g (1/2 cup) potato flour
  • 45g (1/4 cup) brown rice flour
  • 30g (1/4 cup) fine cornmeal (see notes)
  • 65g butter, chilled, chopped
  • 3-20.00 gm chilled water
  • 5 oranges
  • 60ml (1/4 cup) pouring cream
  • 8.80 gm vanilla extract
  • 42.90 gm honey
Instructions:
  • 1. Preheat your oven to 180C/160C fan forced and lightly grease six 8.5cm loose-based tart tins. 2. In a food processor, blend the flours, cornmeal, and butter until you get fine crumbs. 3. Add 1 egg and 3 tsp water to the mixture and process until it comes together. If needed, add 1 more teaspoon of chilled water. 4. Transfer the mixture to a lightly floured surface and knead gently until smooth, being cautious not to overmix with flour.
  • Divide the dough into 6 portions. Roll out one portion on lightly floured baking paper until large enough to line the base and sides of a tart tin. Gently ease the pastry into the tin, pressing into the edges, and trim any excess. Place the tin on a baking tray. Repeat with the remaining pastry and tins. Line the pastry with baking paper and fill halfway with pastry weights or rice. Bake for 10 minutes. Then, remove the paper and weights or rice and bake for an additional 5 minutes. Allow to cool slightly on the tray.
  • Prepare the filling by finely grating the rind of 1 orange and then juicing it. Juice another orange separately. Whisk together the grated rind, 125ml (1 ⁄2 cup) juice, cream, egg yolks, remaining egg, vanilla, and 1 tablespoon of honey in a jug until smooth. Divide the mixture among tart tins and bake for 20 minutes or until just set. Let them cool on a tray.
  • Peel 1 orange, keeping the rind. Cut the rind into thin strips. Slice the orange and juice the other 2 oranges. In a small frying pan, combine the rind strips, juice, and 2 tsp honey. Simmer over medium heat for 5-10 minutes until juice reduces and rind is slightly candied. Let it cool for 10 minutes. Spoon the orange slices over the tarts and top with the candied rind mixture.

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