These small gluten-free tarts are the result of the union of two leftovers from two different recipes.
I have already expressed how much I liked the shortcrust pastry with chestnut flour prepared for this tart, adding the delicious chocolate ganache made for Sachertorte these small delicious tarts were born. They remind me of the tarts I used to have for a snack at school, but definitely better! I enriched them with pistachios and pecans, any dried fruit or dehydrated fruit would be great.
As for fresh fruit, I would opt for more rustic flavors such as apricots or pears that go well with the "spiced" chestnut shortcrust pastry.
Tips
Remember to equip yourself with dried legumes or ceramic balls for baking the shortcrust shell keeping it flat.
Happy baking!
Recipe
Download the PDF
Preparation time 15 minutes + rest
Baking time 10 minutes
Servings 10 tartlets
Gluten Free
Ingredients
Chestnut flour shortcrust pastry
1 egg
1 egg white
90 gr of powdered sugar
200 gr of chestnut flour
100 gr of rice flour
1 bag of vanillin
1 pinch of salt
Dark chocolate ganache
270 gr of dark chocolate 70%
190 gr of fresh cream
Decoration
Dry fruit q.s.
Method
FOR THE CHESTNUT FLOUR SHORTCRUST PASTRY
1. Pour the flours, sugar, vanillin and salt into a mixer, put at medium speed until a sandy mixture is obtained
2. Add the egg and egg white and mix again until you get a ball of shortcrust pastry, form a flat loaf with your hands, cover with cling film and leave to rest in the refrigerator for about an hour
3. Take back the dough from the fridge and roll it out keeping a height of about 1/2 cm, cover the molds with it removing the excess from the edges, with a fork poke holes in the shell to prevent it from swelling during baking
4. Cut small pieces of parchment paper and place them on the surface of each tart, pour over some dried legumes or ceramic balls that will keep the pastry flat, bake at 180 ° in yhe oven with fan for about 10 minutes. Leave to cool
FOR THE DARK CHOCOLATE GANACHE
1. Coarsely chop the dark chocolate, in a saucepan over low heat bring the fresh cream to the boil, pour it over the chocolate and mix until completely melted
2. Transfer the ganache to a bowl and allow to cool
COMPOSITION
1. Fill a piping bag with the chocolate ganache, fill each tart and decorate as desired with dried fruit
Comments