Ingredients
Method
1.Process flours, caster sugar and butter until crumbly, add enough of the water to make ingredients come together. Knead dough gently on floured surface until smooth.
2.Preheat oven to 180°C (160°C fan-forced). Grease six 10cm deep loose-based flan tins.
3.Divide pastry into six portions. Roll one portion at a time between sheets of baking paper until large enough to line tins. Ease pastry into tins, pressing into base and side, trim edges, prick base with fork. Cover, refrigerate 30 minutes.
4.Place tins on oven tray, line pastry with baking paper, fill with dried beans or rice. Bake 10 minutes, remove paper and beans. Bake further 10 minutes, cool.
5.Reduce oven to 160ºC (140ºC fan-forced).
6.Bake tarts about 30 minutes or until the surface is firm to touch. Remove from oven, cool. Refrigerate 2 hours before serving dusted with sifted icing sugar.
7.To make LEMON FILLING. Whisk mascarpone and eggs together in large jug until smooth. Add sifted sugar, rind and juice, whisk until smooth. Spoon filling into pastry cases.
This recipe is also wheat-free, yeast-free and nut-free.
Note
