Today Giulia, gluten free chef and friend, concocted another delicious sweet recipe for Baci di Dama: gluten free mini tarts with red berries. Perfect for summer parties, dinner and friends.
Let’s start with the gluten free shortcrust pastry.
STEP 1: take the butter out of the fridge for 10 minutes. Put the cubes of butter and the sugar in a large bowl. Use your hands to rub the butter into the sugar. You can also use a food processor if you prefer.
STEP 2: add the almond flour and continue to mix. After add the rice flour + the cornstarch + a pinch of salt. Mix again. Now you will get the consistency so called “sablé”, your dough will look like fine breadcrumbs.
STEP 3: add the egg and continue to mix. Once the egg is fully absorbed, your pastry is ready to be put to rest.
STEP 4: Put the pastry in clingfilm and chill for one hour.
STEP 5: Take the pastry out of the fridge. Take some greaseproof paper and put it on a work surface. Put some rice flour on both the greaseproof paper and the pastry. Start rolling out the pastry until it gets 5 mm thick. If the pastry gets sticky in the way, add more rice flour.
STEP 6: Start pre-heating the oven to 160°. With a coppapasta (a mould for pastry) cut the pastry into 5-cm diameter disks. Put them gently into the silicone moulds and use a knife to even out the pastry. Prick with a fork all over.
STEP 7: Put the silicone moulds in a pre-heated oven for 12 minutes. When cooked, take them out of the oven and let the shortcrust pastry cool down.
Let’s prepare the gluten free custard now.
STEP 1: break the eggs and separate the egg whites from the yolks. Put the yolks in a medium bowl, add sugar and start to whisk.
STEP 2: put the milk in a saucepan over medium heat. Add the cornstarch and whisk gently.
STEP 3: bring the milk to simmer, take a large spoonfull of milk and add it to the egg yolks. In this way the egg yolks will get to the same temperature as the milk.
STEP 4: now introduce the eggs into the milk mixture in a slow stream, whisking gently and constantly until custard thickens, ours took one minute and a half.
STEP 5: Remove the saucepan from the heat. Separate the custard in two medium bowls.
THE CHOCOLATE CUSTARD
Put the chocolate in the microwave for about 30 seconds at 600 watt. Please check the chocolate every 10 seconds. Depending on the brand you are using it can get soft very quickly.
Add the chocolate in one bowl with 200 gr of custard.
Mix gently until it melts completely and combines to the custard.
THE PISTACHIO CUSTARD
Remove 60 gr of custard from one bowl and put it in a smaller one.
Add the pistachio cream and whisk gently until they combine.
STEP 6: put clingfilm on the three custards and make sure it adheres to them. Put the custards to rest until they cool down completely.
STEP 7: now that the custards have cooled down properly, whisk them so that they will get again that velvety, creamy consistency we so much like.
Put the custard in three different sac-à-poche / pastry bags.
Pour the custard slowly and gently in the mini tarts.
Add red berries. We chose raspberries, strawberries, blueberries, and redcurrant.
pS If you have any question about this recipe, please don’t hesitate to ask.
Both Giulia and I will be happy to answer you.
Recipe for 10
– 70 gr butter
– 38 gr icing sugar
– 25 gr almond flour
– 90 gr semi whole rice flour
– 35 gr cornstarch
– 1 egg
– 1 pinch of salt
– 2 silicone moulds – 15 sizes, diameter cm 4,5 each
– 500 ml fresh whole milk
– 60 gr egg yolk
– 100 gr caster sugar
– 35 gr cornstarch
– 300 gr custard
– 20 gr dark chocolate (70%)
– 60 gr custard
– 10 gr pistachio cream