The tart is one of the simplest and best-loved homemade desserts. Once you have mastered the shortcrust pastry recipe, it will be very easy to make a perfect tart, even gluten-free!
Here is a summery and gluten-free version of the classic tart, filled with a fresh, light cream, lactose free and with mint leaves.
Do you want to know the star of this recipe? The Guar gum!
A powder thickener that is still little known but which is very useful in the kitchen because, in addition to having numerous beneficial properties, it makes the dough elastic and allows you to obtain a finished product with a soft and compact consistency.
- Preparation: 30 minutes
- Servings: 8 people
- Difficulty: Medium
- Baking time: 35 minutes
All Antico Molino Rosso Spigabuona flours are:
- Without added sugar
- Without milk derivatives
- Without hydroxypropylmethylcellulose
- Organic
- Stone ground
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
INGREDIENTS
For the shortcrust
- 120 g of cornstarch
- 80 g of rice flour
- 100 g of potato starch
- 4 g guar gum
- 100 g of powder sugar
- 110 g of sunflower oil
- 1 egg
- 2 yolks
- 1 organic lemon zest
- 4 g baking powder
For the cream
- 500 g rice milk
- 3 yolks
- 100 g of sugar
- 5 mint leaves
- 30 g starch
PROCEDURE
Place the flour and guar gum in a heap on the work surface and mix everything together with a spoon; put the sugar and sunflower oil, rice drink, baking powder and lemon peel in the centre.
Mix everything well, incorporating as you go. Knead gently to obtain a homogeneous mixture and let it rest for about 40 minutes in the refrigerator wrapped in cling film.
In the meantime, pour the rice drink with 5 mint leaves in the infusionin a saucepan and bring it to 65 degrees Celsius with the help of a probe thermometer; beat the egg yolks in a bowl with the remaining sugar, add the starch and continue to work until frothy.
Pour in the hot rice drink, stirring continuously with a beater whisk and mix everything well.
Transfer the mixture back into the saucepan, put on the heat and bring to the boil. Allow to rest in a bowl for at least 1 hour.
Take the shortcrust pastry from the fridge and roll it out to a thickness of 4 mm, place it in a rectangular baking dish lined with baking paper, pour in the cream and roll out the remaining shortcrust pastry with a rolling pin to form strips and place them on top of the cream, creating a grid.
Bake the pastry in a hot oven at 180° for 20-25 minutes, take it out of the oven and let it rest for 30 minutes at room temperature.
Sprinkle with icing sugar before serving.
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