Rice Flour and Dark Chocolate Shortcrust Pastry

Rice flour shortcrust pastry with dark chocolate is a delicious variation of the classic shortcrust pastry that uses rice flour instead of wheat flour. This choice makes the shortcrust specially suitable for those on a gluten-free diet. Here is the recipe to prepare this delicious pastry:

Ingredients

• 200 g rice flour
• 100 g cold butter, cubed
• 80 g icing sugar
• 1 large egg
• 1 pinch of salt
• Grated zest of 1 lemon (optional)
• 100 g dark chocolate

Preparation

1. In a bowl, mix the rice flour with the icing sugar and a pinch of salt. You can also add the grated zest of a lemon to give the pastry an aromatic touch.
2. Add the cold butter, cut into cubes, and work the mixture with your fingertips until you get a sandy consistency.
3. Make a well in the center and add the egg. Work the dough quickly until it forms a compact ball. If necessary, add a little cold water to help bring the dough together.
4. Wrap the shortcrust pastry in cling film and let it rest in the refrigerator for at least 30 minutes.
5. In the meantime, coarsely chop the dark chocolate.
6. Preheat the oven to 180 °C (350 °F).
7. Roll out the pastry between two sheets of baking paper until it is about 4-5 mm thick.
8. Spread the chopped chocolate over the surface of the pastry.
9. Roll up the pastry on itself to incorporate the chocolate into the shortcrust.
10. Cut slices about 1 cm thick and place them on a baking tray lined with parchment paper.
11. Bake in the oven for about 15-20 minutes or until golden brown. Cooking time may vary depending on the thickness and the type of oven.
12. Remove from the oven and let cool completely on a wire rack before serving.

Curiosity

The rice flour gives the pastry a light taste and a particular friability. Additionally, it is an optimal choice for those with gluten intolerances without sacrificing the pleasure of a delicious dessert.

Enjoy your preparation and bon appétit!