Pasta Frolla with glutenfree oil
Desserts from Italy
Gluten-Free Oil Tart
Gluten-Free Oil Tart
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A perfect pastry 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 egg slightly rasped and the oil. Start stirring with a skillet and then with both hands to better mix
step 3
If the compound is still very crumbled, join the water slowly until you get a panetto.
step 4
Wrap it in the transparent film and place it in the fridge for at least an hour. You can prepare it even the day before because it keeps fine.
step 5
Helping the rice flour spread the dough on a planter at a height of half a centimeter. Fix the edges and set them apart for decoration. Coat the compound with your pie.
step 6
Buckle the bottom with a fork and fill with jam, the taste you like. Render the advanced pasta, put it back and form the decorations to put on the jam
step 7
Cook in hot oven at 180 degrees for about 30 minutes or however until it is beautifully colored.
step 8
Allow it to cool completely before removing it from the mold.