The mini tarts with raspberry jam and cocoa rice shortcrust are elegant and delicious treats, perfect for those looking for a refined dessert suitable for specific dietary needs. The cocoa rice shortcrust, crumbly and fragrant, envelops the fresh and slightly tart taste of raspberries, creating a perfect balance between sweetness and intensity. An ideal recipe for special breakfasts, snacks, or as a single-serving dessert, naturally gluten-free and lactose-free.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 eggs
- 80 g sugar
- 60 g vegetable oil
- 50 g unsweetened cocoa powder (gluten-free)
- 200 g rice flour (gluten-free)
- 300 g raspberry jam (gluten-free)
- 4 tablespoons desiccated coconut
Tools
- 1 Bowl
- 1 Whisk
- 6 Molds
Steps
In a bowl, break the eggs, add the sugar and vanilla bean seeds. Beat with a whisk to combine. Add the oil and mix well until you get a smooth cream.
Add the previously sifted flour and cocoa gradually and knead with hands. If necessary, reduce or increase the flour, depending on absorption. Form a dough ball.On a slightly floured surface, roll out the cocoa rice shortcrust to a thickness of 1/8 inch.
First, cut the base with the diameter of the perforated molds. Place the base inside the mold, then cut a strip of dough for the edge of the tart. Prick the bottom with a fork.Fill with jam up to 1/5 inch from the edge. Cover with desiccated coconut.
Bake at 338°F for 20 minutes.
Remove from oven and let cool well before gently unmolding.
WARNING: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they do not contain gluten contamination
Tips
They keep for 5-6 days in a cool place.
Right jam: choose a well-thickened jam to prevent it from leaking during baking.
Ideal molds: perforated ones ensure a drier and more crumbly base.
With citrus marmalade: bitter orange or mandarin for a bold contrast.
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