Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Crostata morbida alle fragole gluten free e senza latte

Soft Strawberry Tart Gluten-Free and Dairy-Free

Name: Soft Strawberry Tart Gluten-Free and Dairy-Free
Cuisine: American
Ingredients: 2 eggs; 2/3 cup sugar (about 140 grams); 1/4 cup sunflower oil (about 50 grams); 1/4 cup rice milk (or regular milk) (about 60 grams); 1 1/3 cups rice flour (or regular flour) (about 170 grams); Half a packet of baking powder (about 8 grams); For the cream: 2 cups rice milk or regular milk (about 500 grams); Lemon peel; 2 eggs, 1/3 cup sugar (about 75 grams), 1/4 cup cornstarch (about 35 grams)

teresinella 75 @cook_14285921

Cooking at my house isn't easy😒 I have a son with celiac disease and a husband allergic to milk and dairy products, but with lots of love, I create a dish that works for everyone❤

teresinella 75 @cook_14285921

Cooking at my house isn't easy😒 I have a son with celiac disease and a husband allergic to milk and dairy products, but with lots of love, I create a dish that works for everyone❤

Saved

Ingredients

2eggs
2/3 cupsugar (about 140 grams)
1/4 cupsunflower oil (about 50 grams)
1/4 cuprice milk (or regular milk) (about 60 grams)
1 1/3 cupsrice flour (or regular flour) (about 170 grams)
Halfa packet of baking powder (about 8 grams)
For the cream: 2 cups rice milk or regular milk (about 500 grams)
Lemon peel
2eggs, 1/3 cup sugar (about 75 grams), 1/4 cup cornstarch (about 35 grams)

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Steps

1

In a bowl, beat the eggs with an electric mixer, add the sugar, then the sunflower oil, then the rice milk, and gradually the flour, and finally the half packet of baking powder.
2

Grease and flour a tart pan with a fluted edge, pour in the batter, and bake in a static oven at 350°F (180°C) for about 20 minutes.
3

Let it cool well, then flip the cake onto a serving plate. Moisten the cake with a mixture of sugared water and a bit of limoncello or lemon juice.
4

Prepare the cream: heat the rice milk with the lemon peel. In another saucepan, beat the eggs with the sugar and cornstarch, mix well. When the rice milk is hot, turn off the heat and add it to the cream, return to the stove and thicken by stirring continuously for about 5 minutes.
5

Pour the cooled cream over the cake and decorate with fruit.
6

If desired, you can glaze the fruit with cake gelatin.