Gluten free Lemon curd tarts...for people more commonly known as "glutards"

Ok here is a gluten free tart recipe that is mine...I thought seeing as there were so many people out there with this gluten intolerance I would try and make some pasrty that tasted nice as well as not having gluten. And of course anything with lemon curd is always going to be divine!!.

I must tell you this was a bit of a hit and miss and the pastry I went with my "chefs feel" for the texture.

1/4 cup cornflour

1/4 cup rice flour

1/4 cup almond meal

100 g butter cold

pinch salt

Put all dry ingredients together in a bowl then grate the butter in the middle. Rub in butter with fingers until it resembles thick breadcrumbs. Add 2 tbsp cold water and mix gently. It depends upon your dry ingredients on how much water you will need. You want the dough firm and slightly tacky but not wet knead it slightly to combine ingredients properly, then refrigerate for half an hour.

Lemon Curd

This is enough to fill approx 12 mini tart cases if I make more I will eat it with a spoon and my hips will not be happy although my mouth is singing just thinking about it.

2 egg yolks

1/3 cup castor sugar

60 ml lemon juice

2 tsp lemon zest

75 g butter

Add the sugar tp the egg yolks and mix up til its all incorporated. Put into a heavy based small saucepan on low heat. Add the zest and lemon juice and a few small knobs of butter gradually increase heat slightly and keep stirring. As your stirring add the rest of the butter in small amounts stirring and let it thicken without boiling or burning it, this whole process shouldnt take longer than 3 or 4 minutes. Remove from heat and put aside to cool. Remove pastry from fridge and have some cornflour to use to roll out pastry(so it doesnt stick) I use patty pan cases for my mini tarts so I just spray them with non stick spray(sometimes when feel nostalgic I butter and flour and boy it does make a difference to the taste...ahh I remember the old ways) and get a scone cutter ready that is slightly bigger than the area of the tart cases. Roll out pastry (using lots of sprinkled cornflour) to approx 2.5mm thick and cut out with scone cutter. Press gently into greased patty pan tray. dock the pastry so it doesnt rise . cook for 15-20 min oven @ 155 degrees

make sure they are golden brown underneath. This is a very crisp shortbread like pastry. While they are still warm add the lemon curd into the tart cases and put into warm oven for another 5 minute remove from oven and serve with cream or on their own and cooled down or hot.