Try the Mulino Bianco-style mini tartlets without gluten and lactose: a combination of authentic flavor and selected ingredients. Find out more and let yourself be won over!
For the shortcrust pastry: Combine the flour with cornstarch, baking powder, a pinch of salt and powdered sugar. Make the usual well and place the egg, yolk, oil and extract in the center to mix together
Then blend everything together, form a dough ball and place it in the fridge for 15 minutes
For the cream: Toast the hazelnuts and chop them with sugar, cocoa and extract. Add the oil and finally the two chocolates melted over a bain-marie.
Shape the tart. Fill and bake at 180° for 25 minutes
Tips: 👉🏻you can also use Rigoni lactose-free hazelnut cream 👉🏻almond oil adds an extra touch but a very delicate seed oil also works fine
Tips: 👉🏻you can also use Rigoni lactose-free hazelnut cream 👉🏻almond oil adds an extra touch but a very delicate seed oil also works fine
Italia
| Energy (kcal) | 360.02 |
| Carbohydrates (g) | 47.54 |
| of which Sugars (g) | 20.32 |
| Fat (g) | 15.93 |
| of which Saturates (g) | 3.96 |
| Protein (g) | 7.58 |
| Fiber (g) | 2.1 |
| Sale (g) | 0.12 |
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