The gluten-free soft tart base is a soft, fragrant, and clever preparation perfect for making many different cakes with various fillings: cold creams, pastry cream, chocolate cream, fresh fruit, and berries. However, remember that for this gluten-free soft tart base, the filling must also be ‘free’ if you serve it at a dinner or a snack with guests who have celiac disease.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8/10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 100 g sugar
- 100 ml rice oil (or another seed oil of choice)
- 130 ml milk (I use lactose-free)
- 1 1/4 cups rice flour (fine)
- 1/4 cup potato starch
- 9 g gluten-free baking powder
- 2 teaspoons vanilla extract
- as needed butter for the mold (I use lactose-free)
- as needed rice flour for the mold
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Mary Ann Pan
- 1 Cake tester
- 1 Cooling rack
Steps
In the mixer bowl or with an electric whisk, beat the eggs with sugar until light and frothy. Add the flour with the starch and baking powder, and mix well. Gradually add the rice oil or another seed oil of choice and milk while continuing to work with the whisks. Add the vanilla extract or vanillin as well. Pour the mixture into the Mary Ann mold, greased and floured with rice flour, and bake in a preheated oven at 350 °F for 20/25 minutes. Always do the skewer test to ensure the cake is cooked, as ovens can differ. When the cake is cooked, remove it from the mold and let it cool.
Notes
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