The rice flour tart is a dessert that can be filled in many different ways besides the classic jam. Excellent with a custard filling, as a base for fruit tarts or modern tarts. This rice flour tart is naturally gluten-free using certified ingredients. Additionally, butter can be replaced with margarine in the same quantities for a lactose-free dessert.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 2 cups gluten-free rice flour
- 5 tbsps butter (or margarine)
- 1 pinch salt
- 1/3 cup sugar
- 1 tsp gluten-free baking powder
- 4 egg yolks
- 1 cup jam (gluten-free)
Tools
- 1 Bowl
- 1 Rolling Pin
- 1 Tart Pan
- 1 Parchment Paper
Steps
Pour the sifted flour with salt into a large bowl, add the softened butter and rub the flour and butter between your hands to waterproof it.
Add the sugar, the baking powder, and continue to work it with your hands.
Finally, pour in the egg yolks and quickly knead everything together.
Form a dough ball, wrap it in cling film, and store it in the fridge for at least half an hour before using.Roll out the dough to a thickness of 1/4 inch with a rolling pin on a sheet of parchment paper. Transfer it into a 9-inch tart pan. Adjust the edges and fill with the jam.
With the remaining dough, prepare strips and decorate the surface of the tart by forming a lattice. Bake in a preheated static oven for about 40 minutes. Remove from the oven and let cool slightly before removing from the pan.
WARNING: consult the Italian Celiac Association guidelines and carefully read the ingredients to ensure they are free from gluten contamination.
Tips
The pastry dough can be prepared up to 2 days ahead and stored in the refrigerator or frozen.
The rice flour tart keeps for 4-5 days in a cake container.
Always check the baking after 30 minutes. As soon as it reaches a golden color, remove from oven.
FAQ
Can I make the rice flour tart lactose-free?
Of course, you can replace the butter with margarine in the same quantities. If you prefer to use oil, I suggest this recipe .
