A quick whirl in the food processor and no rolling makes this an easy crust for tarts.
- 1 1/2 cups sweet rice flour blend
- 1/2 teaspoon pure vanilla extract
- 1/3 cup confectioners' sugar
- 12 tablespoons (1 1/2 sticks) cold, unsalted butter, cut into 1/2-inch pieces
- 1/2 teaspoon kosher or fine sea salt
Yield: 11" shell serving
- Lightly spray removable bottom tart pan(s) with gluten-free, nonstick cooking spray.
- Put the sweet rice flour blend, confectioners' sugar, and salt in a food processor. Pulse several times to combine. Add the vanilla and butter pieces and pulse until the dough just starts to come together and form clumps. The dough will still be very crumbly -- gather some in your hand and squeeze it -- it should hold its shape when you open your hand.
- Press the dough into prepared pan(s) evenly on the bottom and up the sides. You can use the bottom of a measuring cup to help even out the bottom. Prick the bottom and sides of the dough all over with a fork to keep the dough from puffing too much while baking. Place the crust into the freezer for at least 15 minutes.
- Preheat the oven to 350 degrees.
- Bake the chilled tart crust for 15 to 20 minutes, or until the edges are firm and the crust is golden brown. Let the crust(s) cool completely in the tart pan(s) before filling.
- The shortbread crust can be baked a day ahead. Wrap in plastic wrap and store at room temperature.
From Simply . . . Gluten-free Desserts by Carol Kicinski. Copyright © 2011 by the author and reprinted by permission of Thomas Dunne Books, an imprint of St. Martin’s Press, LLC
This article originally appeared on iVillage.