Raspberry-Pistachio Tartelettes

Ingredients

Dough
1 cup white rice flour
½ cup confectioners’ sugar
⅓ cup almond flour
5 Tbs. cornstarch
¾ tsp. xanthan gum
6 Tbs. cold vegan margarine, cut into small pieces
1 large egg, lightly beaten

Frangipane
1 large egg
¼ cup light brown sugar
1 Tbs. vegan margarine, melted
1½ Tbs. cornstarch
2 Tbs. pistachio paste
½ cup almond flour
4 cups fresh raspberries (about 90)
½ cup unsalted pistachios, crushed

Pastry Cream
1 large egg
2½ Tbs. white rice flour
2 Tbs. sugar
5 oz. unsweetened almond milk
¼ tsp. vanilla extract

Method

1  To make Dough: Combine rice flour, confectioners’ sugar, almond flour, cornstarch, and xanthan gum in bowl of stand mixer or food processor; mix or process until combined. Add margarine, and mix or process until mixture resembles sand. Beat or pulse in egg until dough forms. Shape into disk, and refrigerate 1 hour, or overnight.

2  To make Frangipane: Beat egg in medium bowl. Beat in brown sugar, margarine, and cornstarch. Beat in pistachio paste and almond flour. Set aside.

3  To make Pastry Cream: Whisk together egg, rice flour, and sugar. Bring almond milk to a boil in small saucepan. Whisk almond milk into egg mixture. Return to saucepan, and cook over medium-low heat 30 seconds to 1 minute, whisking constantly, or until cream coats spoon or spatula. Transfer to bowl, stir in vanilla, and cool.

4  Preheat oven to 350°F. Roll out Dough on well-floured work surface, and cut into 6-inch circles. Press circles into 5-inch tart pans. Spread Frangipane over bottom of each tartelette, and bake 10 to 15 minutes, or until light brown. Cool, and unmold.

5  Divide Pastry Cream among tarte-lettes. Top with raspberries and crushed pistachios.