Back to the tartlets again. I love this dessert, because it‘s a dessert where you can combine anything you can think of or have in the house. Since we are in the middle of summer and there is beautiful fresh fruit everywhere, it would be a pity not to use it for this dessert. You can use whatever you have at home, choose just one or two kinds of fruit, there is no limit to your imagination.

  • 110 g soft butter
  • 50g almond flour
  • 70g rice flour
  • 100g flour Schaer Mix B
  • 50g sweetener (sugar, coconut sugar, maple sirup)

First we prepare the dough. If you use a liquid sweetener, add extra flour or don´t use an egg.

Combine all ingredients in a bowl and prepare a smooth dough. Store it in the fridge for 2 hours.

Preheat the oven to 180 degrees

Divide dough into mounds and with lightly floured hands, press into the bottoms and up the sides of prepared tartlet pans in even layer and Bake 15 to 20 minutes or until golden.

Cool tartlet shells completely on a wire rack.

forest fruit sauce:

  • half cup of forest fruit
  • sweetener
  • 1 tablespoon vanilla custard powder
  • a little water

Put fruit in a pan and if you want, add sugar or another sweetener. Heat on medium and add vanilla custard powder mixed with a little water. Cook for 1 minute and let cool.

Mascarpone cream:

  • 250g mascarpone
  • 90 ml heavy whipping cream
  • Sweetener (I used rice sugar)

In a bowl mix mascarpone with sugar with hand mixer for 1 minute, add  heavy whipping cream and beat on medium-high speed until stiff peaks form.

Now we can fill the tartelets. Pour forest fruit sauce on the bottom of each of the baked tart shells, add mascarpone cream and decorate the top with forest fruit and mint leaves

Glutenfree tartalets