• 1 cup rice flour
  • 1/2 cup gluten-free cornflour
  • 1/2 cup soy flour
  • 150g butter, chilled, chopped
  • 2/3 cup caster sugar
  • 2 tablespoons chilled water
  • 3/4 cup mascarpone cheese
  • 3 large lemons, juiced, rind grated
  • 4 eggs, at room temperature
  • pure icing sugar, shredded lemon rind and double cream, to serve
  • Step 1 Preheat oven to 180°C. Grease and line a 3cm deep, 23cm (base) fluted tart pan.
  • Step 2 Sift flours 3 times. Process flours, butter and half the sugar in a food processor until mixture resembles crumbs. Add water and process until mixture comes together. Turn dough onto a lightly cornfloured surface. Knead gently. Shape into a 10cm disc. Wrap in baking paper. Refrigerate for 30 minutes.
  • Step 3 Roll pastry out between 2 sheets of baking paper until 2mm thick. Shape into a 30cm disc. Use pastry to line base and sides of pan. Refrigerate for 15 minutes.
  • Step 4 Line pastry with baking paper. Two-thirds fill base with uncooked rice. Bake for 10 minutes or until pastry is firm. Remove rice and paper. Bake for 5 minutes or until pastry is light golden. Reduce oven to 160°C.
  • Step 5 Using an electric mixer, combine mascarpone, 1 tablespoon lemon rind, 2/3 cup lemon juice and remaining sugar. Add eggs, 1 at a time, beating well after each.
  • Step 6 Pour filling into pastry case. Place tart on a baking tray. Bake for 45 to 50 minutes or until filling has set. Cool in pan. Dust with icing sugar. Top with lemon rind and serve with cream.