Try this easy recipe for quick Italian shortbread crust, buttery and delicious while being gluten free.Top with bright and beautiful berries or pomegranate.
I don’t think there’s anything I love more than “pastafrolla” (Italian for shortbread). Maybe because it’s the treat of my childhood, the main ingredient of my favorite pie, or maybe just because it’s actually the best thing ever. This crunchy pastry dough is truly amazing.
With a quick and easy recipe for my gluten free shortbread you can free your creativity and create various kinds of treats. 
Whether you feel like breakfast cookies or a gluten free pie crust, this delicious healthy recipe fits your cravings!
In this version I opted to use my gluten free shortbread as the base for a pastafrolla pie. And because I wanted to keep it simple but colorful, I decided to load it with vibrant berries and pomegranate seeds.
But read on through the recipe, there a few more touches of goodness that make this gluten free pastafrolla impossible to resist!
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Gluten Free Shortbread: Pomegranate Berry Pastafrolla
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Gluten-Free
Description
Gluten-free Italian shortbread tart, perfect for a holiday gathering or special occasion. Sweet and tart flavors combine beautifully in this elegant dessert.
Ingredients
- 3 oz (85 g) Cassava Flour
- 2 oz (57 g) Rice Flour
- 1 oz (28 g) Rice Starch
- 1 oz (42 g) Tigernut Flour
- 1 oz (28 g) Coconut Milk
- 1 oz (28 g) Coconut Oil, melted
- 2 Pasture Raised Yolks
- 2 tbsp Sugar Free Apricot Jam
- 2 oz (57 g) Blueberries
- 1/2 Pomegranate
- 0 oz (10 g) 100% Dark Chocolate
- 1 tbsp Coconut Cream (obtained by refrigerating coconut milk overnight)
Instructions
- Preheat the oven to 350°F (177°C).
- Combine all ingredients in a bowl and knead by hand for a couple of minutes.
- Line a circular baking pan with parchment paper, transfer the dough to the pan, and press it down to the bottom until it is about 3/4 of an inch thick. Use leftover dough to make small cookies.
- Spread a thin layer of apricot jam over the dough and bake for 30 minutes at 350°F (177°C).
- Wash the blueberries and separate the pomegranate seeds under running water. Once the pie has cooled slightly, decorate with the fruit.
- Shave some dark chocolate on top and sprinkle with a few drops of coconut cream.
Notes
- For a smoother dough, ensure the coconut oil is fully melted and slightly cooled before mixing.
- If you don’t have tigernut flour, substitute with almond flour for a similar texture.
- Store the baked pastafrolla in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 3
- Protein: 3
- Cholesterol: 50
So what do you think now? As I promised, this is a very quick and easy recipe and your gluten free shortbread will surprise even your most skeptical guests!
I hope you give this treat a try and I can’t wait to see some photos!
Ciao!
Ambra
Frequently Asked Questions
What type of gluten free flour should I use for the shortbread?
You can use a gluten free all-purpose flour blend that includes xanthan gum for the best results in creating a buttery texture.
Can I substitute the pomegranate seeds with another fruit?
Yes, you can substitute pomegranate seeds with other berries like raspberries or blueberries for a similar vibrant and fruity topping.
How long should I bake the pastafrolla crust for a golden finish?
Bake the pastafrolla crust for about 20-25 minutes or until it turns a light golden brown, checking periodically to avoid overbaking.
