I am so happy today to share with you the recipe of the Baci di Dama gluten free tarts! 

A homage to my blog by the Italian and talented pastry chef  Marta Belli!

You will see, they are easy to make but the result is incredible!

These tarts are made with delicious hibiscus flowers and pink grapefruit cream, some pistachio and coconut on top to finish the recipe.

If I should describe Marta in a few words, I would say one beautiful, generous young woman who is also a talented chef.

Grazie Mille Marta for this amazing recipe, you are amazing!



After having mixed all the dried ingredients with your hands, add the butter (it has to have a creamy consistency, so you might want to leave it outside the fridge for about 15 minutes before using it) and mix them with the help of a food processor.

Mix until you get a sand-like consistency.

Add the eggs and continue to mix until you have a smooth dough.

Roll the dough and place it in the tarts tins.

Bake them in the oven at 160°C until they get all golden brown.

Take the tarts out of the oven and let them cool down.


Let infuse the fresh hibiscus flowers and the grapefruit juice in hot water for 10 minutes.

Take the flowers out of the water and bring the water gently to boil.

In a big bowl mix the eggs and the sugar, add the corn starch, continue to mix.

Add the hot water little by little and keep mixing.

Bring it all to boil again and keep mixing.

Add the dried hibiscus flowers: they will release more red colour and they will make the cream all pinky and beautiful.

When the cream is ready – meaning it has reached a cream-like consistency – let it cool down.

Take the dried hibiscus flowers out of the cream.

Put the cream in a “sac-à-poche” (pouch bag), pour it in the tarts.

To decorate the tarts, Marta used some pistachio and coconut flakes but you can opt for any decoration that most suits you.

Just have fun with it and if you have any questions, please don’t hesitate to ask, we will be happy to help you out.

pS If you are curious to know more about Marta Belli: how she got her skills, her challenges, her dreams… my interview to Marta is right here.

baci di dama gluten free tarts


For 10 small tars – 10 cm diameter each
For the shortcrust pastry:
200 gr rice flour
50 gr potato starch
1 coffee spoon xanthane gum
100 gr icing sugar
50 gr almond flour
125 gr butter
2 eggs
1 pinch of salt
For the cream:
1 pink grapefruit
250 cl water
10 red hibiscus flowers
5 dried and red hibiscus
250 gr white sugar
2 eggs
1 table spoon of corn starch
Recipe by Marta Belli

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