Gluten free fresh fruit and cream cheese tarts

Shortcrust pastry

• 100 g glutinous rice
• 1 tbsp white chia seeds
• 40 g blanched almonds
• 50 g arrowroot flour, plus extra for dusting
• 20 g potato starch
• ½ tsp fine salt
• 80 g unsalted butter
• 2 egg yolks
• 1 tbsp chilled water

Cream cheese filling

• 60 g pouring (whipping) cream
• 2 eggs
• 50 g caster sugar
• 2 tsp gluten free flour mix (see Tips)
• 250 g cream cheese
• 60 g sour cream
• 1 tsp vanilla bean paste

Fruit topping

• 250 g fresh mixed berries (see Tips)
• 1 kiwifruit, peeled and cut into thin slices
• 150 g orange juice, room temperature
• 60 g caster sugar
• 1 tsp agar agar powder