Mini crostatine are many little and delicious crostate.
Crostata or jam tart is a classic Italian dessert. This typical and rustic breakfast or merenda but also after meal cake is baked in every household. And in every home, each nonna (grandma) has a favorite crostata recipe that calls for jam made with fresh, ripe fruit. I promise I will post my own family recipe very soon.
It’s a simple and basic but extremely flavoursome dessert tasted in every Italian region, from North to South.
Crostata is a thin layer of shortcrust pastry dough. Usually the delicate flaky crust is filled with your favorite choice of jam. Easy to make, delicious to eat.
When you want a richer or more elegant dessert, spread homemade pastry cream and fresh fruit on top.
This time I made something a bit different from the usual recipe: gluten- free mini crostatine.
Rice flour is one of the basic ingredients in gluten-free baking. Creamy in color and neutral in flavor, rice flour works well with so many sweet and savory dishes. It makes great biscuits and baked goods and can be used to thicken sauces. Between all gluten-free flours, rice flour is one of my favorites. Maybe because of its light texture, similar to powdered sugar, this gluten-free flour is just better for recipes that require rising. Furthermore, you can find different kinds of flour rice such as organic or whole wheat.
Rice Flour Recipes
Rice Flour is perfect with so many recipes. You can just choose between sweet or savory. Savory tarts, crepes, muffins. In this recipe, I’m introducing to you the variant of pastry dough made with rice flour. Everybody went crazy about it here at home. I used this dough to make mini crostatine (tarts). But you can decide to make a large tart.
And the filling?
Use your favorite filling: jam or a pistachio slightly salted cream. What kind of guy are you? If you like healthy, tasty alternatives, I recommend a cocoa avocado cream! And don’t be sceptic, try it before you judge! It was very much appreciated also by a super-conservative foodie like my Mr G. He tried it for the first time when I got invited for a Food Experience at the lovely Botanica Lab in Bologna, and it was love at first taste! Botanica Lab offers a cocoa, sweetened avocado cream, with cashew. The cashews are softened in water in order to give it a soft a creamy texture, delish!
The prepping is pretty straightforward: cut a ripe avocado in two, get rid of the large seed and scoop the pulp in a food mixer and blend with two tablespoons of cocoa powder. And, bye bye! Your cream is ready. You can let it rest in the fridge until you’re ready to use it.
But now you really need to get your hands dirty. Get ready to make your very own rice flower pastry dough! Fasten your aprons and let’s take off: I’m looking forward to smell those fresh out-of-the-oven tarts!
In order to share on Instagram, please use the #tortelliniandco hashtag and we’re going to find you! May the rice flour make your days heavenly!
- Avocado cocoa cream/1 – How many avocados do I need? Good question! It depends on how much cream you need. One avocado makes enough to fill two/three mini tarts.
- Avocado cocoa cream/2 – Sweetened or unsweetened cocoa powder? I use the unsweetened one, but in case you decide to use a sweetened one, I beg you: no additional sugar nor sweeteners!
- Avocado cocoa cream/3 – Sugar or other sweeteners? Honestly I use neither. But if you have a very sweet tooth I recommend using confectioner sugar.
- You can obtain bi-color tarts by adding some cocoa powder to part of the dough.
- One crostatina is for one person and you can present them place into little, beautiful pottery.
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total time: 45 minutes
100 g rise flour
80 g corn flour
40 g corn starch
1/2 tsp agar
90 g softened butter
5 g di unsweetened cocoa powder
For the filling:
Avocado cocoa cream
- In a medium bowl mix the dry ingredients, except the cocoa. Add egg and butter and knead the dough with your finger tips (so that you don’t overheat the butter)
- Divide the dough in two halves and add the cocoa to one. Knead until well mixed.
- Cover the dough with plastic wrap and let rest in the refrigerator for 30 mins.
- Using a rolling pin, lay out the dough on a floured surface.
- Cover tart molds with a thin layer of dough and make little holes in the bottom dough with a fork.
- Bake in a pre-heated oven at 180 C for about 15 minutes.
- You can cook the tart shells with or without the filling. In case you decide to cook them without the filling, let them cool down before filling them.