Gluten-Free Lemon Tarts

Procedure

Melt the butter in a double boiler or in the microwave and add the vanilla, lemon zest, lemon juice, and sugar. Whisk until combined.

Add the eggs, the milk and mix, then add the sifted Schar Cake and Biscuit Mix C and the yeast.

Butter and flour your favorite molds and pour the mixture into them.

Bake in a preheated oven at 180°C (350°F) for 15 minutes or until golden brown. The cakes will rise until they form a dome, which you can then remove.

Let it cool and cut off the excess. Use this step to do a taste test.

But that's not all: for those with a sweet tooth, there's a dark chocolate version!

Clean the mold you used to make your cupcakes and add the melted dark chocolate. Then, arrange the cupcakes in the mold so they can solidify and be completely covered in chocolate.

The end result is MAGICAL!

The chef recommends:

With this recipe, you can go wild with the flavors! The base pairs perfectly with any flavor. :) You can also add a dusting of powdered sugar.

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Make your voice heard, chef!

And who says gluten-free food isn't delicious? Let me introduce myself: I'm Giada, and in addition to being a student, I enjoy making gluten-free desserts, pasta dishes, and finger foods in my free time, especially to delight those with gluten allergies or intolerances. You'll also find recipes that contain gluten You can find me on Instagram @ggiadaconti and TikTok @_ggiadaconti.