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Gluten Free Short Pastry with Berries
time
45 min
Small tarts with mascarpone cream and fresh forest fruits that are sure to be loved by everyone.
Small tarts with mascarpone cream and fresh forest fruits that are sure to be loved by everyone.
This gluten free berries tart recipe will be a guaranteed party hit and wow all of your guests. They are not only super quick and easy to make, but they also look and taste incredible. The crunchy base, the softness of the filling and the sweetness of the toppings make these absolutely mouth-watering desserts. Whether you add strawberries, raspberries, blueberries or blackberries, these little desserts will be loved by all of your party guests.
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Preparation
in 30 minutes
Cooking
in 15 minutes
Temperature
200 °C
- Preheat the oven to 200 °C. Grease small tart tins and dust them with flour.
For the base:
- Mix the egg yolk with sugar until it forms a creamy consistency.
- Add the flour, soft cubed butter and the grated lemon zest, and quickly work everything to a smooth dough.
- Roll out the dough and fill the tart tins. Allow everything to rest in the refrigerator for 1 hour.
- Next prick the dough with a fork so that no bubbles form and bake in the middle of the oven for 15 minutes.
For the filling:
- Mix the egg yolk with the sugar until it forms a creamy consistency.
- Add the chilled mascarpone and then distribute the mascarpone cream over the cooled tart bases.
- Garnish the tarts with a variety of forest fruits.
Ingredients
For the dough:
250
g
125
g
butter, finely chopped
125
g
sugar
4
egg yolks
a little bit of
grated organic lemon peel
For the filling:
350
g
mascarpone cheese
or
350
g
ricotta cheese
2
egg yolks
100
g
sugar
200
g
raspberries
100
g
blackberries
150
g
blueberries
100
g
strawberries
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
1.266 kj
302 kcal
Carbs
30 g
Fat
19 g
Protein
4 g
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