What is your favourite cake? How many times have you been asked that! And I never know how to answer, but on second thought, the Fresh Fruit Tart with naturally gluten-free flours could take the podium.

So this year I decided to publish the recipe on the occasion of my birthday, because, as it is often happens to who cook, we end up making our own birthday cake! For a garden party, you can also opt for Tartlets with strawberries.

Here’s how to cook it and two different finishes that have delighted the family on different occasions.

Fresh fruit tart with naturally gluten-free flours

50.31g carbohydrates per 100g of tart

Ingredients for the shortbread

  • 150g wholemeal rice flour*
  • 100g almonds, peeled
  • 100g sugar
  • 80 g butter
  • 60g corn starch*
  • 40g potato starch*
  • 2 eggs
  • 8g baking powder*
  • grated lemon rind
  • 1 pinch of salt

Ingredients for the pastry cream

  • 500g semi-skimmed milk
  • 150g sugar
  • 40g corn starch*
  • 5 egg yolks
  • a bit of vanilla from the pod
  • rind of 1 lemon (optional)

Ingredients to complete

  • 400g mixed fruit
  • jelly spray for tarts*

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Blend the almonds to obtain a flour, then place it in a bowl or planetary mixer with all the other shortcrust pastry ingredients. Mix quickly and when you have obtained a homogeneous dough, place it in the refrigerator to rest for about 30 minutes wrapped in cling film.
  2. Meanwhile, prepare the custard. Put the milk in a small saucepan on the stove with the lemon peel (if you like) and bring it almost to the boil. In another container, lightly beat the egg yolks and the sugar with a whisk and when they start to whip up, add the cornflour, making care not to let lumps form, and the vanilla bean tip.
  3. Very slowly and always stirring with the whisk, start pouring the boiling milk over the mixture and, once it has all been poured in, return it to the heat until the cream starts to thicken. It is important that you remove the cream from the heat as soon as it starts to thicken, otherwise it will be too hard once it has cooled. Let cool and remove the lemon peel.
  4. Take the shortcrust pastry out of the refrigerator, roll it out on a sheet of baking paper to line a baking tin 24cm in diameter or larger (depending on the thickness you like for the tart, you might have some shortcrust pastry left over that you can use to make breakfast biscuits – delicious!). To blind bake the tart, place a sheet of baking paper filled with beans or rice on top of the shortcrust base and bake for about 15 minutes in a static oven preheated to 180°C. Then remove the baking paper with the beans or rice and finish baking the shortcrust base.
  5. Now compose the cake. Pour the custard over the base, decorate with the washed and cut fruit and sprinkle the jelly over the fruit so that it does not turn brown. Keep the tart in the fridge until it is ready to be eaten and… enjoy the celebrations!

crostata di frutta fresca

Version with gluten of Fresh Fruit Tart with natural flours

The recipe contains only naturally gluten free ingredients, so no adaptation is necessary for its version with gluten.

For the ‘friendsrecipes‘ section, today we offer you the recipe that Simonetta recommended: Rice and buckwheat biscuits prepared with naturally gluten-free flours.

Breakfast is essential for the energy boost we need to get through the day and is also the time when we can indulge in the sweet moment with less fear of not being able to deal with the carbohydrate load. Furthermore, homemade gluten-free biscuits are certainly an extra guarantee of the quality of the food we consume. Also try my Lavender biscuits to enrich your breakfast.

We really liked them…we couldn’t stop eating them.

Rice and buckwheat biscuits

69.46g carbohydrates per 100g


  • 250g wholemeal rice flour*
  • 250g buckwheat flour* (or 200g buckwheat flour* plus 50g cocoa* or Venere rice flour*)
  • 200g brown sugar
  • 3 eggs
  • 100g butter
  • 8g baking powder
  • ginger, cinnamon and jam to taste

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Wait until the butter is soft and mix it with sugar, eggs one at a time, flour and baking powder. Mix everything together to a firm, smooth ball.
  2. Divide the dough into 3 parts; leave one part plain to form the biscuits that will be filled with jam; add ginger to the second part and cinnamon to the third part.
  3. Then roll out the doughs with the help of a rolling pin and cut the biscuits to the desired shapes. Put them on a baking tin lined with parchment paper and bake at 180°C for about 15 minutes.


  1. Finally, choose the shape you want to give the biscuits with jam, fill them and join them two by two.


Version with gluten of Rice and buckwheat biscuits

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.