Gluten-free orange curd and pistachio tarts
Indulge in these delightful gluten-free orange curd and pistachio tarts. Featuring a rich orange curd made with fresh juice, butter, and light sour cream, and a unique crust made from white rice flour, all-purpose wheat flour, and almonds. Topped with a sprinkle of pistachio nuts, these tarts are a perfect blend of creamy, nutty, and citrusy flavors, making them a perfect treat for any occasion. Easy to make and irresistibly delicious!
Cook time 25 min
Prep time 115 min
Ingredients:
1/3 cup sugar2 tbsp corn flour
1 cup orange juice
1/2 cup butter
2 yolks
3/4 cup light sour cream
2 tbsp pistachio nuts
3/4 cup all-purpose white wheat flour
1/2 cup white rice flour
1/3 cup almonds
Gluten-free orange curd and pistachio tarts are a delicious and unique dessert that caters to those with gluten sensitivities or anyone looking to try something new. The sweet and tangy orange curd perfectly complements the nutty pistachio crust, making these tarts a delightful finish to any meal.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a tart pan or small tartlet pans with butter or non-stick spray.
- Place the all-purpose white wheat flour, white rice flour, and almonds in a food processor. Pulse until the almonds are finely ground and well combined with the flours.
- Transfer the mixture to a medium bowl. Add the butter and use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs.
- Add a small amount of cold water, one tablespoon at a time, until the dough comes together when pressed. Be careful not to add too much water.
- Press the dough evenly into the prepared tart pan or divide it among the tartlet pans, pressing it evenly along the bottom and up the sides.
- Prick the bottom of the crusts with a fork to prevent them from puffing up during baking.
- Bake the crusts in the preheated oven for 15-20 minutes, or until they are golden brown.
- Remove from the oven and allow them to cool completely.
- In a medium saucepan, combine the sugar and corn flour. Whisk in the orange juice and egg yolks until smooth.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and starts to bubble. This should take about 5-7 minutes.
- Remove from heat and whisk in the butter until smooth and fully incorporated.
- Stir in the light sour cream until well combined. Allow the orange curd to cool slightly.
- Spoon the cooled orange curd into the cooled tart shells, spreading it evenly.
- Sprinkle the roughly chopped pistachio nuts over the top of the tarts.
- Place the assembled tarts in the refrigerator for at least 1 hour to allow the curd to set.
- Once set, remove from the refrigerator and serve chilled.
Tips:
- When making the crust, ensure that the butter is at room temperature for easier mixing.
- Use freshly squeezed orange juice for the best flavor in your curd.
- Chill the orange curd in the refrigerator for at least an hour to let it set properly before filling the tart shells.
- Feel free to garnish the tarts with extra chopped pistachios or a light dusting of powdered sugar for added presentation.
These gluten-free orange curd and pistachio tarts are a perfect combination of flavors and textures. They are easy to make and a true crowd-pleaser. Whether you're serving them at a party or enjoying them as a special treat, they're sure to impress your guests with their unique and delightful taste.
Nutrition per serving
8 ServingsCalories 340kcal
Protein 6g
Carbohydrates 36g
Fiber 1.66g
Sugar 11g
Fat 20g
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