Cate is a recipe developer, writer and photographer who loves travel, street food, and all things ocean-related. In her food blog, Girl Cooks World, Cate shares gluten-free recipes from her culinary trip around the globe. She feels luck...
1/4 cup sweet rice flour (also called glutinous rice flour, like Mochiko)
1 tablespoon sugar
1/2 teaspoon xanthan gum
1/4 teaspoon salt
6 tablespoons cold butter, cut into small pieces
1 large egg
2 teaspoons vanilla extract
For the filling:
2 large eggs
2 large egg yolks
2/3 cup sugar
Zest of 2 lemons
2/3 cup lemon juice
1/2 cup creme fraiche or sour cream
For the crust:
Preheat oven to 350 degrees F. Spray a 9-inch tart pan with a removable bottom with cooking spray and dust with rice flour. Set aside.
In a large bowl combine the rice flour, potato starch, tapioca starch, sweet rice flour, sugar, xanthan gum and salt. Add the butter. Use a pastry cutter to cut the butter in. Add the egg and vanilla extract. Mix until the mixture comes together in a ball. Use the heel of your hand to quickly knead the dough to ensure even blending. Be careful not to overwork the dough or melt the butter.
Place the dough on a piece of wax paper. Cover with another sheet of wax paper and roll out the dough to the approximate size of the tart pan. Remove the top layer of wax paper and place the dough into the tart pan. Remove the other sheet of wax paper and press dough evenly into the pan.
Partially bake the tart shell for 10 minutes. Remove from oven and cool slightly.
For the filling:
In a large bowl, combine the eggs, yolks and sugar. Add the lemon zest and juice and stir to mix. Whisk in the creme fraiche or sour cream until completely smooth. Pour mixture into the prebaked tart shell.
Bake for 15-20 minutes or until just set. Remove from oven and let cool on a wire rack. Dust with powdered sugar.
This filling sets a bit soft. For a firmer filling, add 1-2 tablespoons rice flour to the lemon mixture prior to baking.