Gluten-Free Tuesday: Sweet Tart Dough Recipe

  1. In a small bowl, whisk together white rice flour, sweet rice flour, and salt.
  2. Fit stand mixer with flat paddle attachment. In bowl of stand mixer, cream together butter, sugar, and vanilla on medium speed until a thick paste forms and mixture lightens slightly, about 90 seconds.
  3. Add dry ingredients and mix for 30 seconds. Mixture will be dry and crumbly.
  4. Stop mixer and scrape down bowl. Turn mixer back on to medium speed. Mix until a dough forms, about two minutes.
  5. Lightly spray 10-inch tart pan with non-stick cooking spray. Turn dough into prepared pan. Using your hands, press dough evenly into bottom and sides of pan. The dough is stiff and will take a few minutes to press into the pan.
  6. Cover pan with plastic wrap and chill for two hours.
  7. Preheat oven to 375u0b0F. When oven is preheated, remove tart pan from refrigerator. Pierce bottom and sides with a fork. Bake until golden brown, about 20 minutes. Remove pan from oven and place on wire rack to cool.
  8. When cool, if desired, prepare ganache filling and pour into tart shell.
  9. If using nuts, place in medium frying pan over medium-high heat. Cook, stirring frequently, until nuts are aromatic and just begin to brown. Cool toasted nuts on a baking sheet. When cool, spread nuts evenly over bottom of baked tart shell.
  10. In small (2 quart) saucepan, bring cream to a boil over medium heat. When cream boils, remove from heat. Stir in chocolate. Using a wooden spoon, stir mixture until chocolate is melted and ganache is shiny. Pour ganache into baked tart shell.
  11. Chill tart for four hours or overnight. Remove tart from refrigerator about one hour before serving.

white rice flour, sweet rice flour, salt, butter, sugar, vanilla, chocolate, heavy cream, nuts

Taken from www.seriouseats.com/recipes/2011/01/gluten-free-sweet-tart-dough-recipe.html (may not work)

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