Gluten-free and lactose-free mini tarts similar to Mulino Bianco

Preparation

1. STEP 1 OF 6

   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

2. STEP 2 OF 6

   Then mix everything, form a dough ball, and refrigerate for 15 minutes

3. STEP 3 OF 6

   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.

4. STEP 4 OF 6

   Shape the tart. Fill and bake at 180°C for 25 minutes

5. STEP 5 OF 6

   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

6. STEP 6 OF 6

   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

General Information

Analysis

Macronutrients (100 gr)