I used my Perfect Gluten Free Pastry recipe and rolled it into 1/2 inch balls and then rolled those out to 1/4" thick circles. I used my 1/2 cup stainless steel measuring cup to cut out circles that fit perfectly into my mini muffin pan. I fluted the edges of the circle as I worked the dough into the muffin cups to give the tarts a little personality. I chilled the tart shells in the freezer for a 5-10 minutes and when frozen I gave the tarts a twist in the pan to ensure they would not stick. I baked them for 15-20 minutes at 350, until they were golden brown. I then filled them with the leftover lemon curd that I had reheated in the microwave for a few minutes to make it fluid again. They were so nice and tart, just the perfect little treat. 
