Tart with almond and apricot cream
159 recipes
Gluten-free tart with pineapple and strawberry cream
ingredients
servings
6
Rice flour
175 grams
White corn flour
125 grams
Butter
150 grams
Icing sugar
130 grams
Egg, yolk
100 grams
Baking powder for desserts
3 grams
Honey
1 spoon
Vanilla powder
to taste
Pineapple juice
180 grams
Water
70 grams
Egg, yolk
2 unit
White sugar
40 grams
Cornflour
30 grams
Desserts from Italy
Gluten-free tart with pineapple and strawberry cream
Gluten-free tart with pineapple and strawberry cream
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Crisp pastry made with natural flour, stuffed with fresh pineapple cream and no milk.
preparation
step 1
Leave the butter at room temperature for at least half an hour. Work at very low speed with a planetary butter with icing sugar and honey.
step 2
When the compound is mixed, put the eggs, salt and vanilla. Work still very slowly and thoroughly incorporate all flours.
step 3
As soon as a ball is formed, stop kneading and put the compound obtained wrapped in a film in the fridge for at least two hours. The dough is made by hand as it does not work much in the planetarium.
step 4
You spend the two hours (but can stay in the fridge all night) take the panetto and with a rolling pin spread it up to a height of half a centimeter.
step 5
Coat a piece of paper to your liking, puncture the bottom, cover it with a sheet of paper and place on top of weights (legumes, rice or small stones), so as not to grow the short pastry in the baking.
step 6
Bake 180 degrees in hot oven for 10 minutes. Then remove the paper with the weights and put it back in the oven for another 10 minutes. When it starts to take a nice color out of the oven.
step 7
Allow it to cool completely before removing it from the mold. Meanwhile, prepare the cream.
step 8
Put the pineapple juice together with the water and heat up very well. In a bowl whisk the yolks together with the sugar, then add the starch and flour.
step 9
When the juice is hot pour into the egg mixture, mix well and transfer everything back to the heat, stir well until the cream is not dense enough.
step 10
Transfer to a bowl and cover with a contact film to keep the cream too dry while cooling. When it is tempted to put at least one hour in the fridge.
step 11
Then resume our short-lasting pudding, fill it with pineapple cream and dress it with strawberries cleaned and cut as you like.
