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Gluten-Free Shortcrust Pastry

Gluten-Free Shortcrust Pastry

INGREDIENTS

For 1 tart Ø24 cm or 15–18 cookies Ø5 cm

Gluten-Free Mix for sweets/fresh pasta: 250 g (100%)

Soft butter150 g60%
Powdered sugar60 g24%
Granulated sugar40 g16%
Egg yolks35 g14%
Egg whites30 g12%
Baking powder (chemical leavening)4 g1.6%
Flavorings to tasteas needed

METHOD

  • Creaming fats and sugars. In a stand mixer with the paddle attachment, briefly cream the soft butter with powdered sugar and granulated sugar until smooth and creamy but not whipped.
  • Incorporating eggs. Add yolks and egg whites slowly while mixing at low speed until fully absorbed.
  • Adding dry ingredients. Separately, sift the mix together with the baking powder and gradually add to the dough, along with the chosen flavorings (e.g., vanilla, lemon or orange zest).
  • Final dough. Mix only until just combined. Shape into a flat disc and wrap in plastic wrap.
  • Chill in the fridge. Let rest for at least 3 hours at 4°C. Best workability after 8 hours.
  • Shaping and rolling. Roll out on the work surface using minimal rice flour to 5 mm thickness for cookies and tarts, and 3 mm for tartlets.

RECOMMENDED BAKING                                                                                                                                                            

Static oven: 165–170°C for 25–30 minutes                                                                                                                           

Fan oven: 160°C for 15–18 minutes

COCOA SHORTCRUST PASTRY – for 250 g total mix (200 g flour mix + 50 g cocoa)

INGREDIENT                                                                                                                                                                                     

For 1 tart Ø22 cm or 15–18 cookies Ø5 cm

Amido gluten-free mix200 g100%
Unsweetened cocoa powder50 g25%
Butter150 g75%
Powdered sugar60 g30%
Granulated sugar40 g20%
Egg yolks35 g7.5%
Egg whites30 g15%
Baking powder4 g2%
Flavorings (vanilla/orange) to tasteas needed

Tart pairing suggestion:

CHUNKY PEAR JAM AND DARK CHOCOLATE

Ingredients (for approx. 1000 g of jam):

  • Firm, ripe pears (Abate or Kaiser type, diced 1–1.5 cm): 750 g (75%)
  • Granulated sugar: 150 g (15%)
  • Fresh lemon juice (filtered): 40 g (4%)
  • Organic lemon zest (grated): 1 level teaspoon
  • Agar-agar powder: 3 g (0.3%)
  • Water (to dissolve agar): 60 g (6%)
  • Optional: Bourbon vanilla to taste

METHOD

  • Prepare the pears. Wash and peel the pears, then dice into even 1–1.5 cm cubes. In a bowl, mix with sugar, lemon juice, and zest. Let macerate at room temperature for 30–60 minutes to release natural juices and prevent oxidation.
  • Initial cooking. Transfer everything to a heavy-bottomed saucepan and cook over medium heat for about 10 minutes, stirring gently. The pears should soften but not break apart. They will release some of their juices.
  • Prepare the agar-agar. Dissolve the agar-agar in 60 g of cold water. After the first 10 minutes of cooking, add it to the saucepan. Mix thoroughly to prevent lumps. Continue cooking for another 4–5 minutes, bringing it to a gentle boil to fully activate the agar.
  • Check consistency. Turn off the heat. Perform the plate test: place a drop of the jam onto a cold plate, let it cool slightly, and tilt the plate. If it slides slowly and has a creamy texture, it’s ready. Let it cool to room temperature. Spread it into the raw tart shell and bake in the oven.
    Oven temperature: 165–170°C (static) or light fan-assisted. After baking, place the tart on a wire rack and let it cool completely, or chill it quickly to +3°C.Decorate with dark chocolate shavings or curls.