1 sheet gluten free/fructose friendly pastry
50g ground almond meal
1/4 cup of gluten free flour mix
1/2 tsp zanthum gum
2 TBSP glucose
3 heaped teaspoons of mascarpone
1 tsp of vanilla bean paste
2 tsp of frangelico (optional depending on your sensitivity – but it tastes bloody good with it)
1 punnet strawberries
handful of blueberries
preheat oven to 200 C and grease 4 tarlet tins (about 12-13cm). cut out pastry and line the tins. line with baking paper and fill with rice/beans to bake blind. bake for 10-15mins
remove paper and bake for another 5 mins.
dry roast the almond meal (I toss it in a fry pan for 3 mins).
Combine the flour, zantham, glucose, mascarpone, vanilla bean paste, frangelico and almond meal in a bowl.
divide the mixture between the 4 tartlet tins and top with sliced strawberries and blue berries.
NB- everyones tolerance to fruit is different, but i use about 2 strawberries and 5-6 blueberries for each tartlet. if you cant use either of these think about using some stewed rhubarb instead.
TOP WITH FRUCTARD SAFE ICECREAM OR YOGHURT!!! sooo good!