RICE FLOUR TARTS
Make and share this Rice Flour Tarts recipe from Food.com.
Provided by Margaret Foget
Categories Tarts
Time 40m
Yield 1 dozen
Number Of Ingredients 6
Steps:
- Line small cupcake pans with rounds of uncooked rich pastry. Put 1/2 tsp of raspberry jam in each.
- Cream butter and sugar and add eggs. Blend in flour, almond extract and salt.
- Top each tart with this mixture and bake at 375 for about 25 minutes.
Nutrition Facts : Calories 1942.3, Fat 108.5, SaturatedFat 63.4, Cholesterol 878.5, Sodium 1019, Carbohydrate 219.3, Fiber 2.5, Sugar 134.9, Protein 26.1
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Mawadda Basadien
[email protected]I'm always looking for new gluten-free desserts to try. These tarts look amazing!
md Sopon Sarkar
[email protected]These tarts sound like a great way to use up leftover rice. I'm going to try them next time I have some leftover.
Tanveer Mehar
[email protected]I'm not sure about rice flour. Is it a good substitute for wheat flour?
Morgan slocum
[email protected]These tarts look delicious! I'm going to make them for my next party.
Dorigo Thullah
[email protected]I'm allergic to almonds. Do you think I could use another type of flour in the crust?
Becky Carothers
[email protected]I would love to try these tarts, but I don't have a tart pan. Do you think I could use a pie pan instead?
Tommy howell
[email protected]These tarts are a bit pricey to make, but they're worth it. The ingredients are high-quality and the tarts are delicious.
Dom Hamilton
[email protected]I love that these tarts are made with healthy ingredients. The rice flour and almond flour make them a good source of fiber and protein.
ntando manqele
[email protected]These tarts are a great way to use up leftover rice. I always have leftover rice in my fridge, and these tarts are a delicious way to use it up.
Bagel Bee
[email protected]I'm not a baker, but I was able to make these tarts without any problems. The instructions were clear and easy to follow. The tarts turned out great and my family loved them.
Eilana Barzani
[email protected]These tarts were a bit more work than I expected, but they were worth it. The crust was perfect and the filling was delicious. I would definitely make these again for a special occasion.
Lia Rose
[email protected]I'm not a huge fan of rice flour, but I was pleasantly surprised by these tarts. The crust was flaky and buttery, and the filling was creamy and smooth. I would definitely make these again.
Md Merajul Islam Niloy
[email protected]These tarts are so easy to make, and they're so delicious. I love that I can use rice flour to make a gluten-free tart that tastes just as good as a traditional tart.
Akmam Chowdhury
[email protected]I made these tarts for a party and they were a hit! Everyone loved them, even the people who don't usually like gluten-free desserts. The crust was especially popular - it's so flaky and flavorful.
This Boy
[email protected]I've been looking for a gluten-free tart recipe that actually tastes good, and this is it! The rice flour crust is so flaky and buttery, and the filling is rich and creamy. I'm so happy I found this recipe.
Mohamed Yahya ben halima
[email protected]These rice flour tarts were a delightful surprise! The crust was flaky and flavorful, and the filling was creamy and smooth. I was worried that the rice flour would make the crust too dense, but it was perfect. I will definitely be making these again