These chocolate tartlets with pears are a successful experiment, a truly delicious gluten-free and lactose-free dessert!! Starting from the recipe for rice shortcrust pastry with oil, I obtained a cocoa version by simply replacing 50 g of rice flour with cocoa. The refrigeration time for this cocoa rice shortcrust pastry has made the preparation much easier. With this cocoa rice shortcrust pastry, you can make larger pies, pastries, and cookies of any kind. The filling of these chocolate and pear tartlets is very simple: gluten-free and lactose-free custard, thinly sliced pears, and a glaze of orange marmalade after baking.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz gluten-free rice flour
- 1.75 oz gluten-free unsweetened cocoa powder
- 2 eggs
- 1/3 cup granulated sugar
- 1/4 cup vegetable oil
- 1/2 orange (zest)
- 1 cup soy milk (gluten-free)
- 3.5 oz egg yolks
- 1/4 cup granulated sugar
- 1.5 tbsp gluten-free cornstarch
- 1 vanilla bean
- 1 Abate pear
- 1.75 oz orange marmalade
Tools
- 2 Bowls
- 1 Whisk
- 1 Sieve
- 6 Tartlet molds
- 1 Pot
Steps
In a bowl, crack the eggs, add the sugar, and the seeds from the vanilla bean. Whisk to combine. Add the oil and mix well until a smooth cream is obtained.
Add the flour and cocoa, previously sifted, gradually and knead with your hands. If necessary, decrease or increase the flour, as it depends on absorption.
Form a dough and use it immediately for various preparations. Wrap in plastic wrap and store in the refrigerator for up to 3 days.Open the vanilla bean and extract the seeds.
Heat the soy milk in a pot with the empty vanilla pod.
Mix the yolks with sugar, vanilla seeds, and lastly, the starch.
Once it boils, add the egg mixture to the soy milk.
Cook for about 1 minute, stirring with a whisk.
Cool the cream quickly in an ice water bath, or in the freezer, after covering it with plastic wrap in contact with the surface.Roll out the pastry to a 1/6-inch thickness on a work surface lightly floured with rice flour.
Use a cookie cutter to cut circles and line 4-6 tartlet molds.Peel the pears and slice them into 1/16 to 1/8 inch thick slices.
Fill with custard. Decorate each tartlet with pear slices.
Bake in a preheated static oven at 356°F for 20 minutes.Remove from the oven and glaze with orange marmalade while still warm.
WARNING: Check the Italian Celiac Association’s handbook and read the ingredients carefully to ensure they do not contain gluten contamination
Advice
Store in the refrigerator for 3 days.
FAQ (Frequently Asked Questions)
Which vegetable oil can I use?
You can choose any from olive oil to rice oil.
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