Gluten-Free Tart Crust

1. In a food processor, pulse all crust ingredients until combined. Start with ¼ cup ice water, and add remaining 2 tablespoons if necessary, 1 tablespoon at a time until the dough comes together.
2. Remove the dough from the food processor, wrap it in plastic wrap, and flatten it into a disc. Refrigerate for 30–40 minutes. 
3. Remove the dough from the fridge. Between two pieces of parchment paper dusted with Caputo Gluten Free Flour, roll out the dough to about ¼ inch thick. 
4. Flip the dough into a 9-inch tart pan, or individual 4-inch tart pans, greased with butter and place it in the fridge for another 15 minutes. 
5. Preheat the oven to 350°F. 
6. Using a fork, prick the bottom of the tart crust and bake for 8–10 minutes. Allow it to cool while preparing the filling.

Lemon Tart Filling

1. In a saucepan, mix the egg, sugar, lemon juice, and zest until well combined. 
2. Place the pot over medium heat, stirring constantly for about 8–10 minutes, until a pudding-like consistency forms. Once the mixture thickens, turn off the heat and stir in the butter and heavy cream until fully incorporated. Strain through a fine-mesh strainer into a medium-sized bowl. 
3. Pour the filling into the prepared crust and bake for about 8–10 minutes, until the filling is set. 
4. Allow the tart to cool slightly, then refrigerate for at least 4 hours to fully set. 

Top and Serve! 

1. When ready to serve, whip 1 cup heavy cream, 1 tablespoon powdered sugar, and ½ teaspoon of vanilla together using a hand or stand mixer. Once the whipped cream forms stiff peaks, turn off the mixer, spread it over the set lemon tart, and decorate the tarts to your liking.
2. Optional: Finish with a sprinkle of lemon zest.
3. Slice, serve, and enjoy!