Mini gluten-free tarts
Ingredients:
Dough:
120g oat flour or 60g oat flour/60g millet flour
50g almond flour
80g cold butter
3-4 Medjool dates or 40g maple syrup
Salt
1 egg
Filling:
400 g strawberries
2- 3 leaves of basil(optional)
80g water
2.8g agar agar(0.6%)
Sweetener (optional)
100g black currants
200g wild blueberries
100g water
2.4g agar-agar(0.6%) +30 g water
Sweetener (optional)
Method:
Grind cold butter with a grater. Then freeze it for 20 minutes. After this step, combine dry ingredients with frozen butter,incorporate it well with your hands . Then blend dates with an egg till it becomes puree and add it to the flour with butter. Refrigerate the dough for an hour or so . Form the tarts and place it on a baking sheet,then poke it with a fork. Put the baking sheet with tarts in a freezer for 20 minutes and bake it right straight from the freezer at 350F for 15 minutes.
Filling:
Blend strawberries and basil with 50 g of water,then pour the mixture in a pot and boil it over low-medium heat. Separately,mix 30g water with agar-agar, then add it to boiling strawberries . Boil it for a minute and whisk it continuously. Let it cool slightly, then pour it into tarts. Let it set until the filling is firm.
Blend currants,blueberries and water together . Pour the mixture in a pot to boil and add agar-agar that was well mixed with water. Boil it for a minute and let it cool slightly. Afterwards,pour it in tarts and let it set.
Tip: Before pouring the berry mixture into tarts, I recommend to check if agar-agar did a good job ,splash few drops of the boiled mixture inside a little plate or a cup. Place it in a freezer for 2 minutes and check if you are satisfied with the consistency.
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