Rice Flour Tart: A Masterpiece of Crumbliness!
Today I want to share with you the recipe for this Tart made with rice flour. The dough is perfect for those who are gluten intolerant and results in such a good outcome that I recommend trying it at least once: you will realize how this flour can make tarts and cookies incredibly crumbly, with a melt-in-your-mouth texture.
Let’s start baking. Happy baking, Giusi.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients For the Rice Flour Tart
With these amounts, you can make a tart with a diameter of 8-9 inches.
- 2 cups rice flour
- 2/3 cup powdered sugar
- 3/8 cup vegetable oil
- 1 egg
- Half lemon (Zest)
Steps For the Rice Flour Tart
In a bowl, work the sifted powdered sugar and stream in the oil.
Once the cream is formed, add the lemon zest, egg, and finally the flour.
Start mixing all the ingredients with your fingertips, knead quickly until well compacted. It will take a bit more patience than classic shortcrust pastry, it will tend to crumble, but persist until you create a homogeneous ball.
Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes.
After this time, take the dough ball and roll it out on a sheet of parchment paper and if necessary, sprinkle a bit of flour on top to aid rolling.
I made a square (eyeballed it), trimmed the edges, filled with blueberry jam, and with the leftover dough, I created small balls, flattened them, and placed them on top. The leftover dough was crumbled along the edges.
Bake in a preheated static oven at 350°F for about 30 minutes.
The rice flour tart is ready to be enjoyed. See you in the next recipe.
Don’t miss my recipes on my Instagram page Pasticcidigiu ⬅️
