That little white lie. Oh, how it helps us get through life! I’ve always been one for honesty, but sometimes a twinkle in the eye and a little white lie helps what could be an awkward situation become a breeze. Lately I’ve found myself white lying up a storm. Lying to good friends has never felt so right. *twinkle*
The truth is that I’m living a gluten free life. And, I know the “ug” feeling of being a guest in someone’s home–you can’t eat anything, you don’t want to anyone to make a fuss over you, and you end up having to whisper to your hostess in the pantry why you are fine and “don’t worry about me”. Not fun for you. And not fun for your hostess who, most likely, wants ALL of her guests to eat, drink and be merry.
When I have guests over, I tell all my gluten-allergic abettors in advance to come hungry and enjoy an entire evening of gluten free aps, entrees and desserts. But, we’ll wait ’til dessert before we tell the others. *twinkle* Today’s offerings of gluten free bread, pasta and flour all taste great and, truthfully, all you have to do is serve it up. Those who don’t know it’s gluten free, don’t need to. (they’re gonna be too busy admiring your yummy recipes) And for those who do need to know, it’s an honor to give them enjoyment at a party. Not to mention, I get to eat the food too.
Here is one of those recipes and you have to trust me on this one, these little guys are delicious.
Enjoy!
Gluten Free Fruit Tartlets
For the Tart bases
2 loaves of UDI’S Gluten Free Sliced Whole Grain Bread
1/2 stick of unsalted butter, melted
1-2 teaspoons raw cane sugar
2 oz. dark chocolate (min. 70% cocoa solids), melted
Makes 24 tart shells
For the Mascarpone Cream
8 oz. Mascarpone cheese
1/2 cup organic vanilla yogurt
1 tbsp agave nectar
Seeds of 1 vanilla bean
For the decoration
1 cup of seasonal mixed berries
Method
Pre-heat the oven to 375F degrees. Using a serrated knife, cut the crusts off the bread and set them aside (see tips below on how to use the crusts ). Using a rolling pin, flatten each slice of bread and cut into a circle using a 2 1/2 inch round cookie cutter.
Prepare two mini-muffin tins by brushing them lightly with melted butter. Lightly brush each bread round with butter and press into mini-muffin tins, buttered side up. Sprinkle each tartlet with a pinch of raw cane sugar. Bake for 15 mins. Remove from oven and allow to cool slightly on a cooling rack before popping them out of the tin.
Melt the chocolate in the microwave, 20 seconds at a time, until smooth. Carefully take each tart case and dip the rim into the chocolate. Allow to harden at room temperature.
In a small bowl, mix the mascarpone, yogurt, agave nectar and vanilla seeds until well combined. Drop a teaspoonful of the mascarpone cream into each tart case and top with the berries of your choice.
How to use the crusts
To make breadcrumbs, preheat oven to 300F. Pulse the crusts (leftover from this recipe) in a food processor until coarse. Spread the crumbs on a baking sheet and toast in the oven for 15 minutes, stirring every 5 minutes. Allow the crumbs to cool and return them to the food processor, pulsing until they are finely processed. Store in an airtight container or freeze in a freezer bag for up to 6 months. These are great for a variety of healthy recipes from chicken tenders to crispy toppings on your desserts!
To make croutons, preheat oven to 400F. Chop the crusts into rough cubes, drizzle with olive oil and sprinkle with sea salt. Spread the croutons into a single layer on a baking sheet and bake for 15 minutes, tossing them every 5 minutes, until toasted. These make great salad and soup toppers, as well as crunchy snacks!