This is a low sugar, gluten-free tart that tastes delicious! Use our basics recipe for gluten-free pastry to create the base. One thing to note – keep an eye on the pastry when you’re baking it and remove it once it starts to colour. Overcooking it will make it quite brittle – not an issue if you’re making cookies, but this dish works better when your fork can easily break through the crust. You can use any sort of berries here, and swap out the mascarpone for coconut yoghurt to create a vegan dessert. Feel free to make a larger tart if you don’t have individual tart cases.
This recipe calls for our That Sugar Basics Gluten Free Shortcrust Pastry – a delicious recipe that makes a homemade pastry base look easy!
Makes four 10cm tarts
- 1 - batch of our 'That Sugar Basics - Gluten-Free Shortcrust Pastry'
- 250g - blackberries (fresh or good quality frozen also work)
- 250g - mascarpone, yoghurt, or coconut yoghurt
- Preheat the oven to 180 degrees Celsius.
- Remove the pastry from the fridge 5-10 minutes before you start the recipe. Use your judgement based on what the temperature outside is that day; you want the pastry pliable but don’t let it sit out too long. If you’ve just made a fresh batch of pastry you can use it straight away.
- Cut the pastry into quarters and roll out until 3-5mm thick. Roll a piece around the rolling pin and lift over the top of a tart case. Unroll the pastry and press it into the bottom and sides. Use a knife to cut off the excess pastry around the edges. Repeat with the remaining tarts.
- Bake in the oven for 15-20 minutes, removing once the pastry has started to brown.
- When cool, divide the mascarpone between the tarts, then finish with blackberries arranged on top.