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1
In a small bowl, whisk together white rice flour, sweet rice flour, and salt.
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2
Fit stand mixer with flat paddle attachment. In bowl of stand mixer, cream together butter, sugar, and vanilla on medium speed until a thick paste forms and mixture lightens slightly, about 90 seconds.
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3
Add dry ingredients and mix for 30 seconds. Mixture will be dry and crumbly.
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4
Stop mixer and scrape down bowl. Turn mixer back on to medium speed. Mix until a dough forms, about two minutes.
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5
Lightly spray 10-inch tart pan with non-stick cooking spray. Turn dough into prepared pan. Using your hands, press dough evenly into bottom and sides of pan. The dough is stiff and will take a few minutes to press into the pan.
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6
Cover pan with plastic wrap and chill for two hours.
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7
Preheat oven to 375u00b0F. When oven is preheated, remove tart pan from refrigerator. Pierce bottom and sides with a fork. Bake until golden brown, about 20 minutes. Remove pan from oven and place on wire rack to cool.
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8
When cool, if desired, prepare ganache filling and pour into tart shell.
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9
If using nuts, place in medium frying pan over medium-high heat. Cook, stirring frequently, until nuts are aromatic and just begin to brown. Cool toasted nuts on a baking sheet. When cool, spread nuts evenly over bottom of baked tart shell.
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10
In small (2 quart) saucepan, bring cream to a boil over medium heat. When cream boils, remove from heat. Stir in chocolate. Using a wooden spoon, stir mixture until chocolate is melted and ganache is shiny. Pour ganache into baked tart shell.
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11
Chill tart for four hours or overnight. Remove tart from refrigerator about one hour before serving.
