Gluten free tartlets – Challenge accepted – Just Marka

2 p.m. Break. Coffee time with my colleagues.

It’s been a few days since I switched job and became an expecting mother.

We used to drink coffee at 2 p.m. every single day with my colleagues. And of course, we couldn’t resist something sweet. Sometimes I baked a cake and brought it to work, and other times we just bought some in patisserie. My colleagues usually ordered tartlets but, sadly, there weren’t any gluten free ones for me.

‘Yes, Marka. This is it! A new challenge for you!’ I said to myself.

And exactly at that time my friend and a great food blogger Mata uploaded a new receipe on her page. So, I got inspired and I tried her tartlets in a gluten free version.

I replaced the flours in a receipe with a mix of rice and buckwheat. And they came out just delicious and yummy. My colleagues really loved it and ate all 20 of them 🙂 . And so I did them many more times. Challenge accepted!

Moreover, Mata with another food blogger of the same name Mata published their first cook book: “Príbehy z kuchyne” (Stories from the kitchen) and it’s really cool. I’ve bought it as soon as I could and I just have to recommend it 🙂 .

You can buy it on Martinus.sk or in Czech republic on Martinus.cz.

For 4 tartlets we need:

Dough:
 50 g softened butter
1 egg yolk
pinch of salt
¼ tsp cardamon
50 g rice flour
30 g buckwheat flour
1 and ½ tbsp honey

Filling:
 200 g mascarpone
150 g sour cream
2 tbsp orange juice
1 tsp orange crust
2 tbsp honey

For decoration:
 Jam
Berries of your taste (I prefer strawberries, raspberries, or blueberries)

How we do it:

  1. Preheat your oven to 170°C. Grease a tartlet pans. I like using coconut oil for it.
  2. In a small bowl beat in softened butter with honey and add yolk.
  3. Add both flours, salt and cardamon.
  4. Process the dough until it comes together and let it rest for 30 minutes in fridge.
  5. After 30 minutes divide the dough for 4 portions and place each from them in a tartlet pans. Use fingers to press each portion of the dough evenly into the tartlet pan.
  6. Place tartlet pans into fridge for 15 minutes to chill.
  7. Prick the filled tartlets with a fork and bake them for about 10-15 minutes.
  8. Remove from oven and let cool completely.
  9. Make the filling. Beat in mascarpone with sour cream and honey. Add crust and juice from orange.
  10. Carefully remove each tart from its pan.
  11. Gently spread a little bit of jam on the bottom of tartlets.
  12. Fill each tartlet with prepared filling and top with little jam and berries.

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