The gluten-free tart with rice flour and mixed fruit is a dessert suitable for everyone.
My friends and family greatly appreciated this gluten-free tart, which was extremely crumbly.
Light and suitable for those who are intolerant. I garnished it to my taste with jam at the base, kiwi, and oranges. You choose the topping that inspires and pleases you the most.
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I made the tart with a Chefmade mold. Fabulous molds that I recommend.
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- rice flour (1 1/2 cups)
- 1 egg
- sugar (1/3 cup)
- vegetable oil (1/4 cup)
- 1 teaspoon baking powder
- lemon zest (grated)
- 1 pinch fine salt
- 1 pinch vanillin
- as needed jam
- as needed fresh fruit
Tools
No particular tools are needed to make this gluten-free tart.
Steps
In a bowl, beat the egg, sugar, and the pinch of salt. Add the vegetable oil, vanillin, and lemon zest.
Gradually add the rice flour and the teaspoon of baking powder. Form your dough.
Depending on the size of the egg, you may need a little more flour or just the indicated amount, adjust as necessary. The important thing is to obtain a smooth and workable dough. Let it rest in the fridge.
Take the dough and place it on parchment paper or in a previously greased mold.
With these ingredients, the ideal mold is 8-9 inches in diameter. If you want a larger tart, double the quantities
At this point, roll out the shortcrust and proceed with the decoration. I used a base of kiwi jam and garnished with slices of oranges and kiwi. Do it to your taste
We are ready to put our tart in the oven. It should bake at 350°F for about 25 minutes. Always adjust according to your oven. Do the toothpick test
Storage Tips for this gluten-free tart and fruit
The tart will keep for about 3-4 days in the fridge. Since there is fresh fruit, I always prefer not to risk any fruit fermentation that could upset our stomach.
The tart will keep for about 3-4 days in the fridge. Since there is fresh fruit, I always prefer not to risk any fruit fermentation that could upset our stomach.
The tart will keep for about 3-4 days in the fridge. Since there is fresh fruit, I always prefer not to risk any fruit fermentation that could upset our stomach.
The tart will keep for about 3-4 days in the fridge. Since there is fresh fruit, I always prefer not to risk any fruit fermentation that could upset our stomach.
The tart will keep for about 3-4 days in the fridge. Since there is fresh fruit, I always prefer not to risk any fruit fermentation that could upset our stomach.
FAQ
Will you make this gluten-free tart again with jam and fresh fruit?
I hope this gluten-free shortcrust will win you over as it did for us.
