Ingredients:
- 70g cornstarch
- 110g almond flour
- 100g rice flour
- 100g cane sugar
- 1 cup maple syrup
- 3 egg yolks
- 17 cl olive oil
- 1kg organic strawberries, hulled, cleaned and dried
- 100g raspberries cleaned and dried
- 100g white or red redcurrants cleaned and dried
- some icing sugar for decoration
Recipe:
- Preheat your oven to 350°F
- In a bowl, mix the cornstarch, the almond flour, the rice flour and the sugar
- Add the eeg yolks and mix them one by one
- Add the maple syrup and the olive oil. Mix again
- Use your hands to mix the dough and create a compact ball
- Spread the dough on a baking tray covered with baking paper (if you have problems spreading the dough, use another sheet of baking paper and use your rolling pin on that baking paper sheet; It will prevent the dough from sticking to the rolling pin)
- With a cookie cutter or a bowl, cut disks out of the dough (approx 10 cms)
- Cook the disks till they are slightly golden; Set aside and let them cool down
- Mix the mascarpone and the chantilly till you get an homogeneous mix
- Spread generously the mix on the disks without putting too much cream (you don’t want the tartlets to disappear under the cream)
- Top with the strawberries, raspberries and redcurrants before sprinkling some icing sugar and serving