Gluten-Free Oil Tart
Desserts from Italy
Pasta Frolla with glutenfree oil
Pasta Frolla with glutenfree oil
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
description
Perfect for preparing tarts and biscuits, ideal for those who are intolerant to lactose and for those who want to reduce butter fat. It works fine and remains crisp and friable
preparation
step 1
I kneeled by hand because it's really easy and fast, but if you want to use the planetarium it will be even simpler
step 2
In a bowl pour all the powders, then add the slightly beaten egg and oil. Start mixing with a ladle and then with both hands to better mix
step 3
If the compound is still very crumbled, join the water slowly until you can get a panetto. Wrap it in the transparent film and place it in the fridge for at least one hour.
step 4
You can prepare it even the day before because it is beautiful.
step 5
Helping with the rice flour spread the dough on a stack and get your biscuits or your tart, it will be easy to work on several occasions.
step 6
Cook in a hot oven at 180 degrees for a half an hour tart, a little less cookies, just prey color are ready.
step 7
The tart before removing it from the mold waits for it to be fully cooled otherwise it will break.