Place oats into TM bowl and mill 20 seconds / speed 9

Add brown rice flour, potato starch, tapioca starch and seasonings and mix 10 seconds / speed 4

Add cream cheese and butter and mix 6 seconds / speed 6

Add egg and knead 30 seconds (dough will be a little sticky at the base)

Lightly dust your hands and bench with cornflour, turn dough out of the ™ bowl (use a firm spatula to remove the dough at the base of the bowl) and bring together into a large rectangle

Use a scraper to cut in half (I like to weight each piece to make sure they are even in case I wish to freeze half - they should be approximately 460g each)

Shape each piece into a disk, wrap in Gladwrap and refrigerate for 2 hours or overnight

Remove pastry from the fridge and use as desired (if held overnight in fridge, stand at room temperature for 20 minutes - depending on weather - until slightly softened to roll easily

Have your chosen tart cases sitting on a baking tray

Weigh and portion the dough based on the size tart cases you are making (I use a digital scale for weighing, and it is easier to roll dough individually for the smaller tart cases ... see "Notes" for amounts required for tart tins ... you can cut small pieces off the main dough and add them to what you already have on the scale until you have the amount you need, then press the pieces together into a single portion for rolling ... the dough is very forgiving for doing this)

Place dough portion onto a very lightly floured surface (use cornflour), and then lightly sprinkle cornflour on top of dough

Use medium pressure to roll pastry from the centre out in one direction, turning a ¼ turn after each roll … do not stretch or press too firmly or the pastry will shrink during baking … if dough tears patch it, pressing gently together and rolling over it

Line tart cases with pastry, check corners to ensure the pastry has not split and reinforce with little bits of extra pastry if necessary, prick base with a fork, and place into the fridge for 30 minutes

Preheat oven to 200 degrees fan forced, and place rack into middle of oven

Remove pastry from fridge, place baking paper and baking beads into pastry case (ensure you go right to the top of the pastry rim) and bake as follows:

(a) bake 15 minutes, remove beads, turn tray around and continue for a further 8 to 10 minutes or until golden (baking time will depend on how thick your pastry is ... 2mm or 4mm)

(b) Cool shell completely before storing or filling

(a) bake 15 minutes, remove beads, turn tray around and continue for another 10 minutes

(b) remove and brush base well with 2 beaten egg yolks and return to the oven for another 5 to 8 minutes until golden (1 yolk is not enough, yet 2 is slightly more than you need, so once you have a decent coating of egg yolk keep the little bit leftover and add it to your filling)

(c) Cool completely before filling and baking