Try the gluten-free and lactose-free mini tarts similar to Mulino Bianco: a combination of authentic taste and selected ingredients. Discover more and let yourself be conquered!
For the shortcrust pastry: Combine the flour with potato starch, baking powder, a pinch of salt, and powdered sugar Create the usual well and place the egg, yolk, oil, and extract in the center to mix together
Then mix everything, form a dough ball, and refrigerate for 15 minutes
For the cream: Toast the hazelnuts and grind them with sugar, cocoa, and extract. Add the oil and finally the two chocolates melted in a double boiler.
Shape the tart. Fill and bake at 180°C for 25 minutes
Tips: 👉🏻for the hazelnut cream, you can also use Rigoni lactose-free 👉🏻almond oil adds an extra touch, but a very delicate seed oil is also fine
Tips: 👉🏻for the hazelnut cream, you can also use Rigoni lactose-free 👉🏻almond oil adds an extra touch, but a very delicate seed oil is also fine
Italy
| Energy (kcal) | 443.09 |
| Carbohydrates (g) | 40.18 |
| of which Sugars (g) | 19.37 |
| Fat (g) | 27.9 |
| of which Saturates (g) | 7.41 |
| Protein (g) | 8.4 |
| Fiber (g) | 2.21 |
| Sale (g) | 0.18 |
