Gluten free apple tartlets
- DIFFICULTY: Easy
- PREPARATION TIME: 15 min
- COOKING TIME 30 min
- PORTIONS: 12 Mini Tartlets
Introduction:
The creamy apple tartlets are cinnamon and vanilla scented cakes. Small shortcrust pastry cakes with a soft heart filled with apple custard. A goodness to be enjoyed in one bite!
This soft pastry, without butter, is made with rice flour, chestnut flour and extra virgin olive oil that gives it flavor and crispness.
It is ready in 5 minutes and does not need to rest.
Perfect for breakfast, but also as a snack!
Now I leave you to the recipe of these soft gluten-free croutons that will literally make you fall in love!
Shortcrust pastry:
200 g of Rice Flour
100 g of Chestnut Flour
50 g of Coconut Sugar
70 ml of Extra Virgin olive oil
1 pinch of Salt
1 Egg
1 Yolk
½ tsp of Bicarbonate
40 ml of cold Water
Filling:
4 Apples
Q.b Vanilla powder
Q.b Cinnamon powder
Q.b Dark Chocolate Drops
Q.b Walnuts
Bowl
Muffin mold
Rolling pin
Baking paper
Small saucepan
Weight scale
Mixer
Coconut oil (to oil the mold)
Tarot
- The creamy tarts can be kept at room temperature under a glass bell or in a container.
- 1 sp equals 1 tablespoon while 1 tsp equals 1 teaspoon.
- If you don’t have coconut oil, you can line the mold with baking paper.
- Coconut sugar can be substituted with any sweetener of your choice.
- If you don’t have chestnut flour, you can only use rice flour.
- You can replace the extra virgin olive oil with rice, corn oil or coconut oil.
Method:
Preheat the oven to 180 degrees.
Wash and peel 3 apples. Cut them into pieces and put them in a saucepan with a little water. Add cinnamon and vanilla, cook for 8-10 minutes over medium heat. When they are soft, transfer them to a blender and blend until they form a cream.
Prepare the shortcrust pastry; put all the dry ingredients in a bowl, pour the oil and add the eggs. Start working with your hands. Pour the water slowly and continue to work until it forms a smooth and homogeneous dough. Cut the dough into two parts, spread half the dough on a sheet of baking paper, form circles with the help of a glass cup and transfer them into a muffin mold, oiled with coconut oil. Form small baskets with your hands and start filling them with the apple puree. Take the other dough, crumble it with your hands until the dough becomes a crumble. Chop the walnuts with the knife and cut the remaining apple. Mix everything together and transfer to the filled baskets, add a few drops of chocolate, bake and cook for 30 minutes.
After the time has elapsed, remove from the oven and let it cool.
Your gluten free creamy apple tartlets are ready!
