Gluten-Free Lemon Tartlets

Using The Really Great Food Company All-Purpose Flour

 

YOU WILL NEED:

 

Shells

  • 1 cup RGF All-Purpose Flour
  • 1 tablespoon sugar
  • 6 tablespoons chilled unsalted butter, cut into pieces
  • 1/2 teaspoon kosher salt
  • 1 large egg, beaten to blend
Lemon Curd Filling
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1/2 cup freshly squeezed lemon juice
  • 2 tablespoons heavy cream, optional
  • 1/2 cup unsalted butter, cut into small pieces
Whipped Cream Topping(optional)
  • 1 cup heavy cream
  • 1 tablespoon confectioner’s sugar

 

DIRECTIONS:
  1. Make the shells first, Whisk sugar, salt, and flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.
  2. Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a ball and wrap in plastic.
  3. Place in fridge for 15 minutes. Remove from refrigerator. Roll into 2 inch balls and place into 24-cup miniature muffin tin.
  4. Preheat oven to 350*. Use fingers to smash balls into tart shell shape. Fill shells with approximately filling, as desired. Bake 5-10 minutes.
  5. For the lemon curd filling, In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water. Cook on moderate heat, whisking constantly, until mixture becomes thick, 10-20 minutes. The mixture should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
  6. Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. It will take some time, it the result should be an airy and light texture. Allow to cool to room temperature before filling the tart.
  7. Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with whipped cream(optional recipe below).
  8. For whipped cream, whip together with confectioner’s sugar. Place whipped cream in piping bag and pipe over lemon curd.
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