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Recipe by
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!
Step 1 of 6: 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
Step 2 of 6: Then blend everything together, form a dough ball and place it in the fridge for 15 minutes
Step 3 of 6: 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.
Step 4 of 6: Shape the tart. Fill and bake at 180° for 25 minutes
Step 5 of 6: 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
Step 6 of 6: 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
| Average values | Per serving192 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,374 kJ806 kcal | 1,760 kJ421 kcal |
| Fat | 49.05 g | 25.58 g |
| of which saturated fatty acids | 10.39 g | 5.42 g |
| Carbohydrates | 79.02 g | 41.21 g |
| of which sugars | 33.08 g | 17.25 g |
| Fibre | 4.18 g | 2.18 g |
| Protein | 14.09 g | 7.35 g |
| Salt | 0.27 g | 0.14 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In gray: not detectedDetected
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
