Gluten-Free Lemon Tartlets

• 12 tbsp cold butter, chopped
• 1 1/2 cups rice flour
• 1/4 cup cornstarch
• 1/4 cup soy flour
• 1/3 cup granulated sugar
• 3/4 cup mascarpone
• 2 None large eggs
• 1/4 cup powdered sugar, sifted, plus extra for dusting
• 1 tbsp lemon zest
• 1/2 cup lemon juice

1. Preheat oven to 350u0b0F. Grease 6 - 4 inch tart pans.
2. In a food processor, process butter, rice flour, cornstarch, soy flour and granulated sugar until crumbly. Add enough cold water (about 1/4 cup) to make ingredients just come together. Transfer to a floured work surface and knead until smooth. Divide into 6 portions then roll each portion out and use to line tart pans. Trim edges and prick bases with a fork. Transfer to a baking tray, cover and chill for 30 mins.
3. Line chilled tart shells with parchment paper and fill with pie weights. Blind bake for 15 mins. Remove paper and weights. Bake for 10 mins, until golden brown. Let cool. Reduce oven to 300u0b0F.
4. Meanwhile, to make the lemon filling, whisk mascarpone and eggs together until smooth. Add sugar, lemon zest and lemon juice. Whisk until smooth. Distribute between tart shells and bake for 15 mins, or until almost set. Let cool then chill for 2 hours. Serve dusted with powdered sugar.

cold butter, rice flour, cornstarch, soy flour, sugar, mascarpone, eggs, powdered sugar, lemon zest, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/33722 (may not work)