Cocoa tart filled with ricotta
130 recipes
Shortbread with gluten-free cocoa
ingredients
servings
4
Glutenfree flour for desserts
200 oz
Bitter cacao
30 oz
Eggs
1 unit
Butter
100 oz
White sugar
100 oz
Baking powder for desserts
1 teaspoon
Salt
1 pinch
Desserts from Italy
Shortbread with gluten-free cocoa
Shortbread with gluten-free cocoa
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A simple base to be made and used in many sweet preparations, this shortcrust pastry does not contain gluten and is perfect for preparing both tarts and simple cocoa biscuits.
preparation
step 1
In a bowl, work the butter in chunks with a pinch of salt and sugar. Add the egg and mix until you get a sort of cream.
step 2
Also add the flour with the cocoa and baking powder and knead the dough with your hands (quickly so as not to overheat it too much).
step 3
To ensure that the shortcrust pastry is easy to work, wrap it in the film and let it rest in the fridge for at least half an hour, in this way it will compose well and it will be easier to roll it out.
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