Fish and Cream Cheese Tarts

For the pastry: put the rice flour, cornmeal, potato flour, xanthan gum and salt into a mixing bowl and mix well.

Rub in the butter until the mixture resembles breadcrumbs.

Beat together the egg and water.

Make a well in the centre of the flour mixture and carefully add some of the egg and water mixture - just enough to bring the pastry together, mixing with a fork. Shape into a ball with your hands.

Gently knead the dough on a very lightly floured surface for a few minutes to form a smooth ball. Flatten slightly, wrap in cling film and chill for about 30 minutes.

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 6 x 10cm|4" tart tins.

Roll out the pastry between 2 sheets of non-stick baking paper. Cut out rounds to fit the tins and line the tins. Prick the pastry all over with a fork, line the pastry cases with non-stick baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper and beans and bake for a further 5 minutes until cooked through. Place on a wire rack to cool.

For the filling: mix together the cream cheese, lemon juice, zest, salt and pepper.