These cocoa tartlets with pears are a successful experiment. Starting from the rice shortcrust pastry recipe with oil, I obtained a cocoa version simply by replacing 50 g of rice flour with cocoa. The resting time in the fridge for this cocoa rice shortcrust pastry made the process much easier, while the classic oil-based rice shortcrust doesn’t even need resting in the fridge and can be used immediately.
Discover also the other gluten-free tart recipes:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 200 g gluten-free rice flour
- 50 g unsweetened cocoa powder, gluten-free
- 2 eggs
- 70 g granulated sugar
- 60 g vegetable oil
- 1/2 orange (grated zest)
- 1 cup cup soy milk (gluten-free)
- 100 g egg yolks
- 50 g granulated sugar
- 20 g cornstarch, gluten-free
- 1 vanilla bean
- 1 Abate pear
- 50 g orange marmalade
Tools
- 2 Bowls
- 1 Whisk
- 1 Sieve
- 6 Tartlet molds
- 1 Pot
Steps
Break the eggs into a bowl, add the sugar and the seeds from the vanilla bean. Beat with a whisk to combine. Add the oil and mix well until you obtain a smooth cream.
Gradually add the flour and cocoa, previously sifted, and knead with your hands. Adjust the flour if necessary, as it depends on absorption.
Form a dough ball and use it immediately for various preparations. Wrap in plastic wrap and store in the fridge for up to 3 days.Open the vanilla bean and extract the seeds.
Heat the soy milk in a pot with the empty vanilla bean.
Mix the egg yolks with the sugar, vanilla seeds, and finally the starches.
Once it boils, add the egg mixture to the soy milk.
Cook for about 1 minute, stirring with a whisk.
Quickly cool the cream in an ice water bath or in the freezer, after covering with plastic wrap directly in contact with the cream.Roll out the dough to a thickness of about 1/8 inch on a work surface lightly dusted with rice flour.
Cut circles with a pastry cutter and line 4-6 tartlet molds.Peel the pears and slice them to a thickness of about 1/8 inch.
Fill with the pastry cream. Decorate each tartlet with pear slices.
Bake in a preheated static oven at 355°F for 20 minutes.Remove from the oven and brush while still hot with orange marmalade.
WARNING: Check the Italian Celiac Association guide and carefully read the ingredients to ensure they are free from gluten contamination.
Advice
They can be stored in the fridge for 3 days.
FAQ (Questions and Answers)
What vegetable oil can I use?
You can choose any, from olive oil to rice oil.
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