The recipe for the gluten-free tart with cream and jam comes from the combination of rice shortcrust and a very delicate gluten-free cream, also suitable for people who are intolerant to gluten.
To the two recipes I have included below, just add a nice jar of jam or marmalade to complete the gluten-free dessert shown in the photo below.
The shortcrust pastry is very crumbly and altogether the dessert is very pleasant and good for everyone!
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients GLUTEN-FREE TART Filled with Cream and Jam
Rice and almond shortcrust read → https://blog.giallozafferano.it/asilannablu/ricetta-frolla-celiaci-riso-mandorle/
Gluten-free cream read → https://blog.giallozafferano.it/asilannablu/ricetta-crema-pasticcera-celiaca-farina-riso/
- 2 eggs
- 7 tbsp butter
- 4 tbsp brown sugar
- 1/2 cup almond flour
- 1 1/2 cups rice flour
- 1 pinch salt
Tools for the GLUTEN-FREE TART Filled with Cream and Jam Recipe
- Molds
- Casseroles
- Spatulas
- Stand Mixers
- Piping Bags
- Cookie Cutters
- Food Wraps
FOR THE PREPARATION OF THE GLUTEN-FREE TART Filled with Cream and Jam Recipe
I heat the milk with vanilla and beat the egg yolks with sugar for a few minutes.
Then I add the sifted rice flour and mix everything again; then I pour the hot milk little by little, mixing the hot liquid well.
Put the saucepan back on low heat, letting it cook and thicken for a few minutes, until the cream is thick and soft.
This cream, like many other creams, needs to be cooled with food wrap in contact to prevent the surface from thickening and forming a sort of crust that ruins the custard sauce.
FOR THE GLUTEN-FREE SHORTCRUST WITH RICE FLOUR AND ALMONDS
I make a well on the work surface with the rice flour, then adding the almond flour or finely chopped peeled almonds.
Then I add a pinch of salt and the brown sugar.
I combine this powder mix with the eggs and finally the cold butter pieces which will gradually be absorbed by the flours.
I knead by hand to facilitate everything, form a flat dough that I leave in the refrigerator for 30 minutes before preparing my favorite recipe.
I roll out the shortcrust between two sheets of parchment paper and the rolling pin to a thickness of a few millimeters and place it in the round perforated mold about 9.5 inches, covering even the low edges of the pan.
I put the cream in the piping bag and cover the entire mold, leveling well.
I spread over the rice and almond shortcrust the peach jam and with the remaining shortcrust, I make many little flowers (or something else) to slightly decorate the filled gluten-free tart.
Now I just have to bake at 356°F (180°C) for about 35 minutes or depending on the characteristics of our home oven.
Once cooled, I unmold it and gnam gnam!
Enjoy your meal! Annalisa
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I am also leaving you the recipe for a VERY TASTY NON-GLUTEN-FREE tart!
ENGLISH TRIFLE TART WITH LADYFINGERS
read here → https://blog.giallozafferano.it/asilannablu/ricetta-crostata-zuppa-inglese-con-savoiardi/
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