I thought of keeping the Basic Recipe for Soft Gluten-Free and Lactose-Free Tart at hand, a very versatile recipe because you can fill it as you like and it’s quick to prepare.
Above all, it allows you to prepare a filled dessert in a few moves and in a short time, perfect for beginners or for those who simply don’t have the patience to prepare and decorate a filled cake.
Here on my blog you will find variations, such as the cocoa base and various filling and decoration ideas. Below I leave you the link to some recipes.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (at room temperature)
- 2/3 cup gluten-free cake flour
- 1/2 cup sugar
- 3 tbsps vegetable oil
- 1 pinch salt
- 1 teaspoon vanilla extract (or another desired flavor, such as grated lemon zest)
- 1/4 cup gluten-free potato starch
Tools
- 1 Tart Pan furbo pan
- Bowl
Steps
Prepare the ingredients, eggs at room temperature, so take them out of the fridge a bit earlier.
Preheat the oven to 350°F.
Butter and flour the furbo pan, suitable for 10-11 inches. If you have a smaller one, I recommend resizing the ingredients using 3 eggs.
Separate the eggs, beat the egg whites for a few minutes while gradually adding the sugar, when they form stiff peaks, add the yolks while continuing to beat, the pinch of salt, the vanilla, and the oil.
Now add the flour previously sifted with the starch, mix with a spatula and then pour into the pan.
Bake at 350°F for about 25 minutes, always do the toothpick test to check for doneness.
Remove from the oven and let it cool before removing, then it will be ready to be filled as you prefer.
👉 for the cocoa version, replace 2 tbsps of flour with 2 tbsps of unsweetened cocoa.
👉 if you want to prepare it the day before filling it, once cooled wrap it in plastic wrap to prevent it from drying out.
