Gluten-free orange curd and pistachio tarts
To make the gluten-free pastry, use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Fold in the plain flour, rice flour and almond meal until combined. Turn dough onto a lightly floured surface. Knead lightly into a ball then flatten into a disc. Wrap with plastic wrap. Place in the fridge for 30 minutes to chill.
Meanwhile, combine the caster sugar and cornflour in a small saucepan. Gradually whisk in the orange juice until smooth. Stir over medium heat until mixture boils. Cook, stirring, for 1 minute or until thick. Remove from heat. Whisk in the orange rind, butter and egg yolks. Transfer to a bowl. Set aside for 10 minutes to cool slightly. Cover and place in the fridge for 1 hour or until chilled and thickened.
Preheat oven to 200C/180C fan forced. Lightly grease four 10cm round fluted tart tins. Place on a baking tray.
Roll out dough between 2 sheets of baking paper until 4mm thick. Place on a tray and in the fridge for 30 minutes. Use a 12cm round pastry cutter to cut 4 discs from dough. Press discs into prepared tins. Trim edges. Line pastry cases with baking paper. Fill with pastry weights or uncooked rice. Bake for 15 minutes. Gently remove the paper and pastry weights. Bake for a further 5 minutes or until golden then set aside to cool slightly. Place in the fridge for 15 minutes to cool completely.
Gently remove pastry from tins. Spoon curd into pastry cases. Dollop tarts with cream then scatter over nuts and orange rind, if using