I remember when my grandpa gave me a box full of his beautiful blackberries and I decided to make few gluten-free mini cakes with them, because of some relatives having this problem at home. A little late (fortunately I did some pictures at that time) but I finally published the recipe because it was one of the first recipes thought for a blog, of my creation.
Time of cooking
30 minutes + standing
6/7 mini tarts
What did I use
few moulds (I used the silicon ones) for tarts, a middle-sized glass bowl, a pastry board, a fork
Butter (softened): 120 gr, Maizena: 85 gr, Rice flour: 115 gr, Sugar: 80 gr, Egg: 1, Vanillin: a pinch, Baking powder: 3/4 gr, Berries jam: 3 spoons, Blackberries: 40 more or less, Icing sugar as required
I preheated the oven at medium temperature.
I mixed together all the dry ingredients (rice flour, maizena, sugar, vanillin, baking powder).
I added butter (cut in little pieces) and I kneaded with the fingertips.
I added the egg as well and I finished to knead.
I let it stand in the fridge for about half an hour covered with some wrap.
You usually find written in the recipes to make a ball, but even if it is not completely wrong, I learned from the patisserie course I did some years ago that it is better to make a rectangle instead not too tall with the pasta frolla, so that it will cool uniformly (this doesn’t happen if you make the classic “ball”) and in a shorter time.
I put the pasta frolla in the moulds, I perforated with the fork and I cooked the pasta frolla in the oven for about 20 minutes (until they brown a little on the surface).
I let them completely cool.
I spread then the jam on them and finally I put the blackberries on.
I finally sprinkle with some icing sugar and served.