Wheat-free Crab and Spring Onion Tarts
1 hr 20 min.
ready in 1 hr 50 min.
- For the pastry
- ½ cup Rice flour (heaped)
- ½ cup fine Cornmeal (polenta)
- ½ cup Potato starch (heaped)
- 1 xanthan gum
- 1 pinch salt
- ⅔ cup butter (diced)
- 1 unwaxed Orange (finely grated zest)
- 1 egg
- 2 tablespoons cold water
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. Stir in the orange zest
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 8 -106 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.
For the filling: whisk together the eggs, egg yolks and cream until well combined. Season to taste, with salt and black pepper.
Carefully fold in the crabmeat, spring onions, chilli, lemon juice and zest until well combined. Divide the mixture between the pastry cases.
Bake for 20-25 minutes until cooked through.