- 170g Gluten Free Flour Co Plain Flour Blend
- 30g gluten-free cocoa powder
- 30g golden caster sugar
- A pinch of salt
- 100g unsalted butter
- 1 egg
- 1 tbsp ice cold water
- Baking parchment
- Baking beans or any dried beans Filling:
- 100g mascarpone 100ml double cream Punnet of raspberries Punnet of blueberries 1 dsp icing sugar
6 x 10cm individual tartlet tins, preferably with loose bottoms
Lightly greased baking sheet
Sift the flour and cocoa powder together. Add the pinch of salt and the sugar.
Cut the butter into small squares and add to the flour, then either pulse in it a food
processor or work it in using your hands until the texture resembles fine breadcrumbs. Break the egg into the mixture and mix in using a fork.
Add the ice cold water and bring the pastry to- gether into a ball. The pastry should be slightly sticky.
Wrap in cling film and put in the fridge for 20- 30 minutes.
Preheat oven to 180°C/Gas Mark 4.
Lightly flour a rolling pin and your work surface or a board and gently roll out the pastry until it is about 5mm thick.
Use a saucer as a guide to cut circles that are just a bit bigger than the tartlet tins. Carefully lift a circle and drape it over a tin (a fish slice or pal- ette knife can help). Gently ease the pastry down into the corners of the tin and trim neatly.
Cut a piece of baking parchment and place it in the tin. Cover with baking beans. Repeat for the remaining tins. Plce on a baking sheet and bake in the oven for 10 minutes. Remove the baking beans and put back into the oven for a couple more minutes until fully cooked.
Allow to cool for 10 minutes, the gently remove the pastry cases from the tins. Allow to cool fully on a wire rack. The cases will keep for 24 hours at this point or freeze for up to a month.
Make the filling:
Beat the mascarpone and double cream togeth- er until thick. Add the sugar. Fill the cases and top with raspberries and blueberries. Refrigerate if not serving immediately and serve within a couple of hours or the cases may start to soften.
Download the recipe PDF here
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