Gluten-Free Light Lemon Cheesecake Tartlets
"The gluten-free baking mix for these light (as in, not dense) and creamy tartlets comes from Jeanne Sauvage, a gluten-free authority and cookbook author. Her combination results in buttery-tasting and nicely colored crusts, with good texture. Feel free to substitute your favorite gluten-free pie dough recipe or mix. White and brown rice flours, sweet rice flour, tapioca flour and xanthan gum are available at health food stores and some Whole Foods Markets. You'll need four 4 3/4-inch fluted tartlet pans, or you can use a baking pan with shallow muffin-top wells of about the same width. Make Ahead: The tartlet dough needs to be refrigerated for 30 minutes. The rolled-out tartlet dough needs to be refrigerated for 30 minutes. You'll have leftover gluten-free flour mix, which can be refrigerated or frozen for up to 4 months; stir with a fork before using. The filling can be refrigerated up to 1 day in advance. The tartlets need to rest at room temperature for 30 minutes, then are transferred to the freezer for 45 minutes; let them come to a cool room temperature before serving. The candied lemon peel can be made well in advance...."