Fruit Tarts with Rice Flour
This tart recipe brings out the nutty aroma and flaky texture of toasted rice. Rice flour is used for both tart and the cream, making it a friendly dessert for those who are sensitive to dairy, eggs, and wheat products.
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The flaky crispy texture comes from the tart, where the toasted rice is ground and mixed into the dough.
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Toasted rice can be replaced with a wide variety of rice based cereals available online or at local grocery stores.
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All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
4-6 individual tarts
Ingredients
For the tart
| 1 cup (180g) | rice flour |
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| 1 cup (60g) | toasted rice or rice based cereals, ground |
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| 3 tablespoons (40g) | sugar |
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| ¼ teaspoon (2g) | salt |
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| ½ cup (100ml) | canola oil |
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| 2½ tablespoons (40ml) | soy milk |
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For the cream
| ⅓ cup (50g) | rice flour |
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| ¼ cup (50ml) | canola oil |
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| 2 cups (500ml) | soy milk |
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| ½ cup (90g) | sugar |
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| 1 teaspoon (4ml) | vanilla extract |
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| 1 (11oz/312g) can | mandarin oranges, drained, or fresh fruit (about 1 cup) |
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| Fresh strawberries for garnish | |
Directions
For the tart
Preheat the oven to 350°F (180°C).
In a food processor, mix rice flour, toasted rice, sugar and salt. Add canola oil and soy milk. Form a ball.
Spray oil on tart pans. Form the dough into a 1/8-1/4 inch (5mm) thick sheet and press the dough into the tart pans. Prick all over the bottom with a fork.
Bake for 10 minutes at 350°F (180°C), then for another 15 minutes at 320°F (160°C). Cool on a rack.
For the cream
In a saucepan, whisk rice flour and canola oil. Add soy milk and sugar. Bring to a boil over medium high heat, then simmer in low heat for 3 minutes. Turn off the heat. Add vanilla extract and stir. Set aside to cool.
Fill the tart shells with cream. Top with oranges and garnish with fresh fruit. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.