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. Furthermore, butter can be replaced with margarine in the same amounts to also have a lactose-free dessert.
If you don’t want to miss any new recipes, follow me also on my FB page, on my IG profile and on my Youtube channel
Discover other gluten-free dessert recipes:
- 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
- 1 3/4 cups gluten-free rice flour
- 2.8 oz butter (or margarine)
- 1 pinch salt
- 2.8 oz sugar
- 1 tsp gluten-free baking powder
- 4 egg yolks
- 8.8 oz 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 together between your hands until it is waterproofed.
Add the sugar, baking powder and continue to work it with your hands.
Finally, pour in the egg yolks and knead everything quickly.
Form a dough ball, wrap it in film and place it in the fridge for at least half an hour before using.Roll out the shortcrust pastry to a thickness of 1/5 inch with a rolling pin on a sheet of parchment paper. Transfer to a 9-inch tart pan. Arrange the edges and fill with jam.
With the remaining dough, prepare the 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’s manual and carefully check the ingredients to ensure they are free from gluten contamination.
Advice
The shortcrust pastry can be prepared up to 2 days in advance and stored in the refrigerator or frozen.
The rice flour tart can be stored for 4-5 days in a cake container.
Always check the cooking after 30 minutes. As soon as it reaches a golden color, remove from the oven.
Always check the cooking after 30 minutes. As soon as it reaches a golden color, remove from the oven.
Always check the cooking after 30 minutes. As soon as it reaches a golden color, remove from the oven.
Always check the cooking after 30 minutes. As soon as it reaches a golden color, remove from the oven.
FAQ (Questions and Answers)
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 recommend this recipe.
