Gluten-free tartlets

1. Mix the ingredients for the dough together. Wrap in foil and put in the fridge for at least 30 minutes.

2. Grease the tartlet molds with butter (unless we have silicone molds). Use your fingers to press the dough to a thickness of 3-4 mm and prick it with a fork. Bake in a heated oven at 180°C for 30 minutes. Carefully turn out the baked and cooled tartlets from the molds and fill them with cream.

Cream:
1. Boil 200 ml of milk together with sugar. Mix the Golden Cream in the remaining milk.

2. Pour the Golden Cream in Milk into the boiling milk and cook a thick pudding. Let it cool down.

3. After cooling, mix with sour cream or yogurt and fill tartlets. Finally, decorate with fruit according to your imagination.

A good tip:
We can cover the prepared cream with foil so that a crust does not form.

Good tip 2:
We prepare the classic version of the recipe with wheat flour by substituting Universal mix Liana for 300 g of plain flour.