Who said that classic desserts can't be gluten-free? The high pastry course by Iginio and Debora Massari will make you change your mind! Today's recipe, the gluten-free mango and lime tartlets by the Masters, is innovative and delicious: they are two single servings, one more classic in presentation, and the other, Debora's, more creative.
Gluten is a hot topic in pastry today, and the Massari family presents us with a refined and exotic gluten-free recipe for this occasion. From the perfect sablé pastry to the mango and lime cream with just the right acidity, here are all the secrets for two interpretations that make an impact.
Discover this and many other haute pâtisserie recipes in the online MasterClass on Acadèmia.tv!
00:25 INGREDIENTS
01:53 GLUTEN-FREE PASTRY
04.28 DOUGH ROLLING
05:28 CREATIVE TARTLET
06:34 CLASSIC TARTLET
09:12 DECORATIONS
10:53 MANGO AND LIME CREAM
15:03 MOLDS
16:08 CLASSIC TARTLET FILLING AND DECORATION
18:35 CREATIVE TARTLET FILLING AND DECORATION
20:43 RECAP
READ THE COMPLETE RECIPE 👇
Servings: 4
Total preparation time: 30 minutes
Total resting time: 12 minutes
For the gluten-free pastry:
Butter, 160g
Ground almond powder, 60g
Vanilla bean, 1
Thermo-treated rice flour, 200g
Lemon zest, 1
Egg whites, 10g
Salt, 1g
Powdered sugar, 80g
For the mango and lime cream:
Mango pulp, 100g
High-quality whole milk, 80g
Vanilla bean, 1
Rice starch, 10g
Egg yolks, 60g
Sugar, 70g
Lime juice, 30g
Whipped cream, 400g
Gelatin sheets, 6g
For decoration:
Mango slices
Red currants
Spray gelatin
Gold leaf
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