Gluten free pasticciotto filled with lemon and blueberry cream: Shortcrust pastry with extra virgin olive oil
- DIFFICULTY: Easy
- PREPARATION TIME: 40 min
- COOKING TIME: 30 min
- PORTIONS: 5-6 Portions
Introduction:
Pasticciotti are delicious shortcrust pastries filled with custard and black cherry, typical of Puglia. By hearsay, because I’ve never eaten it, they are really good!
I like to prepare breakfast desserts and revisit in a light way, the typical sweets of our beautiful Italy. Today it was their turn, the Pasticciotti!
Tasting the delicacies of our land is always a sensory experience. However, and yes there is always a but, after the holidays we try to be careful with food. By choosing products with less sugar, lighter, which make us feel good, but without going hungry. How to do it?
You just need to know how to choose the right ingredients!
My gluten free Pasticciotti filled with lemon and blueberry cream make the difference. Prepare with extra virgin olive oil, coconut sugar, rice flour and water. The filling is composed of a light and delicate lemon cream, prepared with rice milk and then with a cream made of fresh blueberries. They are crumbly and soft at the same time!
Why give up on good things if you can create recipes without giving up. Do you agree?
Yes? Then preheat the oven and start kneading!
I leave you to the Gluten free pasticciotto recipe filled with lemon and blueberry cream.
Shortcrust pastry:
300 g of Rice Flour
80 g of Coconut Sugar
1 Egg
1 Yolk
Q. b Vanilla powder
50 ml of Extra Virgin Oil
40 ml of water
1 tsp of Cremor Trataro
½ tsp of Baking soda
1 pinch of Salt
Lemon cream:
1 Lemon peel
Q.b Vanilla powder
250 ml of Rice Milk
1 sp of Acacia Honey
1 Yolk
10 g of Rice / Corn / Tapioca starch
Blueberry Cream:
250 g of fresh Blueberries
Q.b Water
1 tsp of Honey (optional)
Planetary / Bowl
Leaf hook
2 Saucepans
Transparent film
Large Muffin Mold
Coconut oil / Baking paper
Pastry rings 10 cm
Pastry rings 7-8 cm (cover)
- Stuffed gluten free pasticciotti can be kept at room temperature for 3-4 days.
- You can freeze them if you want.
- For the lemon cream you can use any milk you prefer. If the cream is too liquid you can add a few more teaspoons of starch (2 tsp).
Method:
Preheat the oven to 180 degrees.
Prepare the shortcrust pastry; put all the ingredients except water, in the mixer or in a bowl, use the leaf hook. Start working the dough and slowly pour in the water. When the dough is compact, form a ball, wrap in cling film and let it rest in the fridge for 30-40 minutes. Meanwhile, prepare the two creams.
For the lemon cream; whip the egg yolk with the honey, when it is frothy, pour the starch and continue stirring. Pour the milk, vanilla and grated lemon zest into a saucepan, simmer for a few minutes and then pour everything into the bowl. Stir and bring back to the heat, with the help of a whisk, stir the cream continuously until it has completely set. When it is ready, transfer it to a bowl and cover with cling film.
While to prepare the blueberry cream, you just need to add the blueberries in a saucepan with a little water and let them soften. When they are ready, mash with a fork and set aside.
Take back the shortcrust pastry, roll it out on a sheet of baking paper and cut out 5/6 circles of 10 cm, help yourself with a pastry bowl. Oil a large mold for molds with coconut oil, roll out the pastry circle inside and pour in the creams. First add the lemon cream and then the blueberry cream in the center. With the leftover shortcrust pastry, form smaller circles and cover. Bake in the oven at 170 degrees for 30 minutes.
After the cooking time, let them rest in the oven for 10 minutes and then take them out of the oven. Before cutting them, let them cool completely and then serve your Gluten free Pasticciotti!
