These gluten-free tartlets, made with a nut base and filled with fig mousse, mascarpone, and sweet pear, offer a perfect harmony of flavors!
Ingredients
Tartlets
- Powdered sugar – 20 g
- Butter – 100 g
- Rice flour – 50 g
- Almond flour – 55 g
- Pistachios – 45 g
- Salt – a pinch
- Egg – 1 pc.
Filling
- Lemon – 1 pc.
- Pear – 3 pcs.
- Cinnamon – 0.5 tsp
- Fig mousse – 200 g
- Mascarpone cheese – 10 tsp
- Agave syrup – 3 tbsp
Preparation
Step 1: Knead the dough Mix the flour, ground pistachios, and sugar. Add cold butter and chop the ingredients until crumbly. Then add the egg yolk and salt, and knead the dough until smooth. Wrap it in plastic wrap and refrigerate for 30 minutes.
Step 2: Bake the tartlets Roll out the dough on a floured surface. Cut out 10 circles using a glass. Grease tartlet molds with butter and sprinkle with ground almonds. Fill the molds with the dough, then prick them with a fork. Bake in an oven preheated to 180°C for 15 minutes. Remove the tartlets from the oven, let them cool, and then remove them from the molds.
Step 3: Fill the tartlets Slice the pears and place them in a heated skillet. Add a bit of water, agave syrup, lemon juice, and cinnamon. Simmer the pears until softened and the liquid has evaporated, making sure they don’t fall apart. Spread fig mousse on the bottom of the tartlets, then add mascarpone and pears. Garnish with a sprig of rosemary.
