Gluten Free Tartlets with Light Shortcrust Pastry

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Gluten free Tartlets with light shortcrust pastry DIFFICULTY: Easy PREPARATION TIME:1H COOKING TIME: 30 min PORTIONS: 6 Tartlets Introduction: Today I leave you a Christmas themed recipe, the Gluten free Tartlets with light shortcrust pastry! The peculiarity of these tartlets, is the shortcrust pastry, made with yogurt and almond flour. The latter makes the dough more delicious and fragrant. The recipe for this shortcrust pastry can also be used for biscuits or other pies. The cream instead is the classic version of the custard, I only replaced the white sugar with coconut sugar,whole milk with sugar free almond milk. You can also stuff them withhazelnut cream or a dark chocolate ganache (click here for the recipe), in the kitchen, remember, you have to give space to your imagination! Now I leave you to the recipe for my Gluten free Tartlets with light shortcrust pastry! Ingredients: What do you need: Where to buy the products: Tips: Ingredients: 150 g of Oat Flour GF 20 g of Almond Flour 30 g of Rice Flour 1 lemon peel 2 tsps of Acacia Honey 50 g of Coconut oil 1 Egg 1 tsp of zero fat Greek Yogurt 1 pc of Himalaya salt Pastry Cream: 250 ml Sugar-free Almond milk 65g of Coconut Sugar /Cane 60 gr of Egg yolks 20 g of Maizena 1 Lemon peel Q.b. Vanilla flavor What do you need: Muffin mold Baking paper Red fruits (for decoration) Cookie molds (Christmas) Sac à poche Rolling pin Coconut oil Transparent film Rapè coconut / powdered sugar Where to buy the products: The products I use can be found in all organic supermarkets Holland&Barrett (Click here) Molds and molds can be purchased on Amazon Tips: You can make a single tart, using a 16 cm mold. The doses indicated, you can also make Christmas cookies, reducing the quantity of tarts Method: In a bowl, combine the flour, salt, grated lemon zest, add the egg, yogurt, honey and mix. Pour in the coconut oil and knead the dough quickly with your hands, until you get a smooth dough. Wrap it in cling film and let it rest in the fridge for 30 minutes. In the meantime, prepare the custard, in a glass bowl add the egg and the sugar, whip with an electric whisk until a light and fluffy cream is obtained, as soon as it is ready add the cornstarch and continue to mix. In a saucepan, pour the milk, vanilla and lemon zest, as soon as it reaches the temperature, without bringing it to the boil, pour half the milk into the bowl together with the sugar and egg, mix quickly and transfer everything into the saucepan together with the rest some milk. Over low heat, mix with a whisk until the mixture is smooth and creamy. Transfer the whole to a glass bowl and cover with a sheet of cling film in contact with the cream. Preheat the oven to 180 degrees. Take the dough, roll it out not too thin and with the help of a pastry bowl make 6 circles of the appropriate size for the molds. Brush the molds with coconut oil and place the pastry inside, compact well and bake at 180 degrees for 20 minutes. Allow to cool, then fill them with custard and decorate the tartlets with icing sugar..

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