Gluten free #3: Pastry base + Update

Hey everyone,
So with all of my assessments and tests over and done, and with me not being sick any more, I can finally update to my 3rd Gluten free recipe. But because this is a busy time of the year, I have decided to keep the gluten free series going till I have completed the 10 recipes and that will assist in me being able to get the best gluten free recipes possible.
So lets begin with today's recipe, shortcrust pastry base!
You will need: 37g millet flour, 37g sorghum flour, 37g brown rice flour, 55g of tapioca starch and 55g potato starch, 110g unsalted butter, 1/2 tsp salt, 2 eggs and 1 tbsp cold water. (NOTE: This was our first time making this pastry, but we think that the millet shouldn't be combined with the brown rice flour, this is because it gave a grainy texture and a weird after taste)
So, to start, sift all of the flours twice with the salt. Then rub the butter into the flour using your fingertips (Just like if you are making scones). Once it looks like breadcrumbs, whisk the eggs in a separate bowl and add to the flour and butter. Mix with a knife until it comes together in a dough.
Knead until smooth, wrap up in cling film and place in the fridge for 30 mins (We had to go out after we put it in the fridge and once we came back, it was rock solid! So don't keep it in the fridge for longer that an hour).

 My brand new apron from France, thank you Grace Xx

Now, once it is out of the fridge, roll it out and carefully place into the tart pan chosen. Then follow the steps on my Leek and 3 cheese tart to see how to blind bake and finish cooking a tart case. It's as simple as that!
so I hope you enjoyed and tomorrow I will be uploading my favourite recipe for sweets..... Chocolate fudge brownies!

 So stay tuned and until next time, keep on cooking
Kat Xx