Rice tart

- Difficulty: Medium

- Prep time: 2

- Serves: 8 Serves

- Cost: low

- Note: This tart is the vegan, gluten free and egg-free version of the classic tart


For the base

  • 200 g brown rice flour
  • 50 g sugar
  • 100 g water
  • 1 teaspoon lemon zest
  • 1 pinch whole sea salt
  • 50 g of sunflower oil
  • 1/2 sachet baking powder for cakes

For the filling of the Amalfi tart

  • 500 g of rice milk
  • 1 lemon juice (from Amalfi coast)
  • 1 teaspoon lemon peel 
  • 40 g of rice flour 
  • 1 pinch of salt 

Fill with: 

  • 15 cherries in syrup


In a bowl pour the rice flour, half a sachet of yeast, a pinch of salt and the grated lemon peel, erythritol or sugar. Add oil and water slowly and knead until you have a malleable dough. Make a dough loaf, wrap in plastic wrap and leave in the refrigerator for an hour. Meanwhile prepare the cream.

In a saucepan heat the vegetable milk, pour the flour with a pinch of salt, lemon peel and juice, sugar and cook for 10 minutes, stirring constantly to avoid making lumps. Cover and let cool for a moment. Resume the shortcrust pastry, cut the necessary for the decorations and spread between two sheets of baking paper in a round shape a little larger than the mold.

Lay in the pan, pull on the edges, prick the bottom, pour the cream, level and create the strips of decoration.
Close the edge by folding well, and in each rhombus leans a black cherry letting a little bit in the cream.

Bake it in oven at 180 degrees ventilated for 35 minutes