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
Units
Scale
- 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