These cocoa and pear tartlets are a successful experiment, a gluten-free and lactose-free dessert that is really delicious!! Starting from the rice oil shortcrust pastry recipe, I created a cocoa version simply by substituting 50 g of rice flour with cocoa. With this cocoa rice shortcrust pastry, it is possible to make larger tarts, pastries, and cookies of any kind. The filling of these cocoa and pear tartlets is very simple, gluten-free and lactose-free custard, thinly sliced pears, and a layer of orange marmalade after baking.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 3/4 cups gluten-free rice flour
- 1/2 cup gluten-free unsweetened cocoa powder
- 2 eggs
- 1/3 cup granulated sugar
- 1/4 cup vegetable oil
- 1/2 orange (grated zest)
- 1 cup soy milk (gluten-free)
- 100 g egg yolks
- 1/4 cup granulated sugar
- 1/4 cup gluten-free corn starch
- 1 vanilla bean
- 1 Abate pear
- 1/4 cup orange marmalade
Tools
- 2 Bowls
- 1 Whisk
- 1 Sieve
- 6 Tartlet Molds
- 1 Pot
Steps
In a bowl, break the eggs, add the sugar and the seeds of the vanilla bean. Whisk to combine. Add the oil and mix well until you get a smooth cream.
Add the flour and cocoa, previously sifted, gradually and knead by hand. Adjust the amount of flour as necessary, depending on absorption.
Form a dough ball and use it immediately for various preparations. Wrap in plastic wrap and store in the refrigerator for up to 3 days.Split the vanilla bean and collect the seeds.
Heat the soy milk with the empty vanilla pod in a pot.
Mix the yolks with the sugar, the vanilla seeds, and finally the starches.
Once boiling, add the beaten eggs to the soy milk.
Cook for about 1 minute, stirring with a whisk.
Cool the cream quickly in a water and ice bath, or in the freezer, after covering it with plastic wrap in contact.Roll out the dough to a thickness of 1/8 inch on a work surface lightly floured with rice flour.
Cut circles with a cookie cutter and line 4-6 tartlet molds.Peel the pears and slice them to a thickness of 1/16 to 1/8 inch.
Fill with the custard. Decorate each tartlet with pear slices.
Bake in a preheated static oven at 356°F for 20 minutes.Remove from oven and brush with orange marmalade while still hot.
NOTE: consult the Italian Celiac Association handbook and read ingredient labels carefully to ensure they are gluten-free.
Advice
They keep in the fridge for 3 days.
FAQ
Which vegetable oil can I use?
You can choose any from olive oil to rice oil.
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