Gluten-Free Mini Tarts. Simple and quick tarts to prepare: perfect for breakfast and snacks.
The gluten-free mini tarts are simple and quick to prepare. They are perfect for breakfast and snacks. For filling, I used Nutella, but if you prefer, you can use jam.
For the shortcrust pastry, I used rice flour and potato starch, but if you prefer, you can use a gluten-free pastry flour mix.
But let’s see right away how to prepare the gluten-free mini tarts.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 5 Minutes
- Portions: depends on the size of the molds
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1/3 cup sugar
- 1 egg
- 1/3 cup sunflower oil
- 1 lemon zest
- 1 pinch salt
- 1/2 tsp baking powder
- 1 1/4 cups rice flour
- 1/3 cup potato starch
Tools
- 1 Bowl
- 1 Spoon
- 1 Rolling Pin
- 1 Mini Tart Mold
How to Prepare Gluten-Free Mini Tarts
Place all the ingredients in a bowl. Start mixing with a spoon, then when it becomes too difficult, continue kneading by hand until you get a smooth and homogeneous dough.
Roll out the dough with a rolling pin on a lightly floured surface using rice flour. You should get a thin but not too thin disk.
Cut out disks and line the pre-buttered and floured mini tart molds. (Adjust the size of the disks based on your molds).
In the center of each mini tart, add 2 tablespoons of Nutella or jam.
With the leftover shortcrust pastry, make thin strips and decorate as desired.
Bake in a preheated static oven at 350°F (180°C) and let cook for about 15 minutes. Be sure to check the cooking time based on your oven.
Remove from oven, let cool, and if desired, dust with powdered sugar.
Enjoy.
