These intertwined bundles are really greedy, they remind me of the tarts I used to take to school as a snack. The weave is very easy, it is a simple square folded from corner to corner with a crossing of strips.
Inside I put a simple spread that I bought some time ago that was unused, so I thought I'd finish it completely to fill these mega biscuits.
The shortcrust pastry is simple with a small addition of rice flour, which makes it much more crumbly to the bite and in my opinion it is very good as an alternative to the classic shortcrust pastry. I don't know about you but I love desserts which, from time to time, allow me to clean up the pantry, especially tarts, slowly I'm experimenting with new weaves to make them special and nice. Variants for the filling? Really use what you like best, jams, compotes, chopped fruit or Nutella, the choice is yours!
Happy baking!
Recipe
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Preparation time 30 minutes + 30 minutes rest
Baking time 15 minutes
Servings 15 shells
Ingredients
120 gr of rice flour
180 gr of 00 flour
150 gr of sugar
2 eggs
150 gr of butter
FILLING
Spread of choice q.s.
Method
1. Combine, with the help of a mixer, butter and sugar to obtain a sandy mixture. Add eggs and flour and mix until the dough forms a compact ball
2. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes
3. Roll out the pastry with a rolling pin maintaining a height of about 1/2 cm, making squares of about 10x10 cm, place a spoonful of spreadable cream in one of the corners of the square
4. Cut small strips with a knife on the two opposite sides of the cream, close by intertwining one strip after the other in the center and bake at 180° in the oven with fan for about 15 minutes
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