Recipe Gluten-free orange curd tarts : Easy, Special and Delicious

Recipe Gluten-free orange curd tarts : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Gluten-free orange curd tarts. This Recipe Gluten-free orange curd tarts : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Gluten-free orange curd tarts was necessary 30m, cook 45m and serving 6. Attention: allergies . Without having to wait long, let's just check the Recipe Gluten-free orange curd tarts

Filled with creamy orange curd, these gluten-free tarts are perfect for an elegant dessert.

11 Ingredients

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  85g (1/2 cup) potato flour
  
  
  


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  45g (1/4 cup) brown rice flour
  
  
  


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  30g (1/4 cup) fine cornmeal (see notes)
  
  
  


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  65g butter, chilled, chopped
  
  
  


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  2 eggs
  
  
  


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  3-4 tsp chilled water
  
  
  


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  5 oranges
  
  
  


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  60ml (1/4 cup) pouring cream
  
  
  


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  3 egg yolks
  
  
  


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  2 tsp vanilla extract
  
  
  


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  1 1/2 tbsp honey
  
  
  


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  Select all ingredients
  
  
  

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C/160C fan forced. Lightly spray six 8.5cm loose-based tart tins with oil. Process flours, cornmeal and butter until fine crumbs form. Add 1 egg and 3 tsp water. Process until mixture just comes together, adding another teaspoon of chilled water if needed. Turn onto a lightly floured surface. Gently knead until just smooth (take care not to incorporate too much flour).
  
  
  


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  Step 2
  
  
  
  
  Divide dough into 6 portions. Roll out 1 portion on lightly floured baking paper until large enough to line base and sides of a tart tin. Ease pastry into tin, pushing gently into edges. Trim excess. Place on a baking tray. Repeat with remaining pastry and tins. Line pastry with baking paper and half-fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for a further 5 minutes. Set aside, still on the tray, to cool slightly.
  
  
  


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  Step 3
  
  
  
  
  For the filling, finely grate the rind of 1 orange, then juice. Juice another orange. Whisk rind, 125ml (1 ⁄2 cup) juice, cream, egg yolks, remaining egg, vanilla and 1 tbs honey in a jug until smooth. Divide among tart tins. Bake for 20 minutes or until just set. Cool on tray.
  
  
  


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  Step 4
  
  
  
  
  Peel 1 orange, reserving rind. Remove pith and cut rind into long, thin strips. Slice the orange. Juice remaining 2 oranges. Combine strips of rind, juice and remaining 2 tsp honey in a small frying pan. Simmer over medium heat for 5-10 minutes, until the juice reduces and the rind is slightly candied. Set aside for 10 minutes to cool. Top tarts with the orange slices and spoon over the rind mixture.
  
  
  

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