The pastry shells for these summery, citrusy tarts are so versatile. Use them with different fillings and amaze your friends and family with your pastry skills every time. Replace the yogurt topping with a little whipped cream, if you like, but have only one small tart per sitting to stay within safe FODMAP limits.
- Yield: 8 small tarts
- 4.7 ounces (133 g) white rice flour
- 0.8 ounces (22 g) tapioca flour
- 1.6 ounces (45 g) potato starch
- Pinch of salt
- 1 heaped (13 g) tablespoon sugar
- 3.5 ounces (100 g) butter
- 1 medium egg
- 2 eggs plus 2 egg yolks
- ¾ cup (150 g) sugar
- 0.33 cup (75 g) butter
- 2 lemon juice and zest
- Plain lactose-free yogurt
- First, prepare the pastry. Preheat the oven to 350°F (180°C, or gas mark 4). Blend all the dry ingredients in a food processor. Cut the butter into small pieces, add to the food processor, and process until fine crumbs form. Add the egg and process until the mixture forms a dough. Remove from the processor. Add a little more rice flour if it is too wet. (This will depend on the size of your eggs.) Press the pastry into eight 3-in (7.5 cm) greased tart pans (or four larger ones) and place in the fridge for 30 minutes.
- Remove the pans from the fridge. Place a circle of parchment paper on top of each round of dough, fill each pan with rice or dried beans, and blind bake for 5 minutes. Remove the paper and rice or beans and cook for another 10 minutes. Cover with aluminum foil if the edges start to burn. Remove from the oven and let cool.
- Meanwhile, prepare the filling. Beat the whole eggs and yolks and the sugar in a saucepan and place over a low heat. Once warm, add the butter and stir it until melted. Add the lemon zest and juice and whisk well. Continue whisking until the mixture thickens, about 10 to 15 minutes. Let cool.
- Fill each pastry shell with lemon curd and place in the fridge to set, about 2 hours. Place a small dollop of lactose-free yogurt in the middle of each and decorate with blueberries. Store in the fridge for 2 to 3 days.