Gluten-free tart with pineapple and strawberry cream
159 recipes
Gluten-free Occhi Di Bue
ingredients
servings
10
Rice flour
250 grams
Corn flour
175 grams
Butter
225 grams
Baking powder for desserts
4 grams
Icing sugar
190 grams
Egg, yolk
80 grams
Jam
10 spoons
Desserts from Italy
Gluten-free Occhi Di Bue
Gluten-free Occhi Di Bue
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
With the pastry of the master Montersino is never wrong Made with rice flour and corn flour, starting from soft butter and using only egg yolks. Guaranteed result! Frolla very crisp and perfect to support as much jam as in these bulls eyes
preparation
step 1
I have prepared it with the planetary using the leaf but it is very easy to prepare even without, starting with a whisk and continuing with the hands.
step 2
Mix the soft butter with icing sugar until creamy, then add the egg yolks one at a time. When they are well blended add the flour and baking powder. Mix well until a dough is formed.
step 3
Cover with some film and refrigerate to rest for at least an hour. Then resume the dough, spread it at a height of half a centimeter and with a pastry or a glass forming twenty round biscuits.
step 4
Half of these will be drilled in the center and will form the upper part of the bull's eyes.
step 5
Bake at 180 degrees for 15/20 minutes, let them cool completely before moving them from the pan otherwise you may break them.
step 6
Stuff the whole biscuit with plenty of jam and cover with the pierced one. Sprinkle with icing sugar and the snack is ready!
