Rice shortcrust pastry with olive oil, light and crumbly, is ideal for tarts, tartlets, and even filled cookies. This shortcrust pastry is very easy to work with and simple to prepare, requiring just a bowl and a whisk. Great for those intolerant to lactose and gluten.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/4 cups gluten-free rice flour
- 1/3 cups gluten-free potato starch
- 1/3 cups sugar
- 1 egg
- 1 egg yolk
- 1/4 cups extra virgin olive oil
- 1 pinch gluten-free baking powder
- 1 g xanthan gum
- 1 tsp vanilla extract
Tools
- 1 Bowl
- 1 Baking Pan
- 1 Whisk
Steps
In a bowl, beat the egg, yolk with sugar, and vanilla extract. Add the oil and mix well until smooth.
Sift the flour with the starch, baking powder, and xanthan. Gradually add and knead. If necessary, decrease or increase the flour, depending on absorption.
Form a dough ball.
For a base, roll out on a lightly floured work surface to a thickness of 1/8 inch, transfer to a 9-inch tart pan. Prick the bottom with a fork. Cover only the bottom with a sheet of parchment paper. Add ceramic balls or dried beans. Bake at 340°F for 25 minutes. Remove from the oven and let cool, remove spheres and parchment paper.
For cookies, roll out the rice shortcrust pastry with olive oil to a thickness of 3/16 inch, cut with a pastry cutter, and place on a baking sheet lined with parchment paper. Bake at 340°F for 15 minutes.
For the tart base, roll out on a lightly floured work surface to a thickness of 1/8 inch, transfer to a 9-inch tart pan, fill with jam, form strips of dough, and garnish the tart. Bake at 340°F for 40 minutes.
WARNING: check the Celiac Disease Association guide and read the ingredients carefully to ensure they are free from gluten contamination
Tips
It can be stored in the refrigerator for 2 days.
It can be stored in the refrigerator for 2 days.
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