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Gluten-Free Tassie Cups with Lemon Curd Filling

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Gluten-Free Tassie Cups with Lemon Curd Filling

This weekend, I’ve made one of the best desserts I’ve ever had: tassie cups with a lemon curd filling. Now, you may ask, what is a tassie cup? Well, it’s just a cute little pie, baked in a muffin tray instead of a pie pan. I learned about them when I was watching Paula Deen on the Food Network and I kept thinking that if I could make mine gluten-free, I would love her recipe. And yep, I figured it out! Here’s what you need to make a really amazing gluten-free dessert:

This is one of the easiest dessert recipes I've tried and it is so delicious!

This is one of the easiest dessert recipes I’ve tried and it is so delicious!

Ingredients for the tassie cups

  • 1/3 cup tapioca starch
  • 1/3 cup potato starch
  • 1/3 cup amaranth flour
  • 1/4 cup brown rice flour
  • 1/4 cup chickpea flour
  • 4 oz cream cheese, softened
  • 1 stick butter, softened
  • Pinch of salt
  • White rice flour (for rolling the dough)

Ingredients for the lemon curd

  • 3 large lemons, zested and juiced
  • 1 cup sugar
  • 4 eggs
  • 1 stick butter, melted

For the tassie cups, put all the ingredients in a food processor and pulse until well combined. The dough is going to be pretty wet and sticky. My remedy for this was to prepare a work surface dusted with white rice flour and using a spatula, I scraped the dough onto it. Then, I rolled it in the white rice flour to dry it a little and formed a ball. I put it in fridge, wrapped in plastic, for about two hours, to let it harden.

Make sure to refrigerate at least two hours!

After two hours, take the dough out of the fridge and preheat the oven to 350F. Get a muffin tray out and separate the dough in 12 equal parts. Place each part in the muffin tray and gently press down and shape into the mold. With a fork, poke holes in the dough to let steam escape, so the crust doesn’t rise in the middle. To make sure that doesn’t happen, I also covered my muffin tray with aluminum foil filled with beans. After baking for 20 minutes, the tassie cups came out perfect!

When you bake a crust before putting in the filling, it is called blind baking. I found aluminum foil and dry beans to be very helpful!

You can put your cute mini pies aside until the filling is ready. The lemon curd is very easy. In a food processor, pulse the lemon zest and sugar until well combined. Add the lemon juice and eggs and process until smooth. Then, slowly add the butter while pulsing.

For the next step, you need a double broiler. If you don’t have one, you can use two saucepans of different sizes, like I did. Just pour the mixture in the smaller saucepan and cook for about 10 minutes, until it is thick and a beautiful deep yellow color.

Don’t undercook it!

Once this is done, refrigerate the lemon curd. This can definitely be made before the tassie cups, since it will need to stay in the fridge a few hours before it is cold and ready to eat. I was impatient and put mine in the freezer. Then, just pour the filling in the tassie cups and eat! It’s a delicious bite size dessert that is sweet and tart. The gluten-free crust also holds together very well and isn’t too dense or crumbly. It’s my favorite dessert!

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Gluten-Free German Chocolate Cake

Posted on
Gluten-Free German Chocolate Cake

Need to make a birthday cake? Or a delicious dessert for a party? Look no further! This gluten-free german chocolate cake is decadent, sweet and fairly easy to put together. My inspiration for it was this recipe. I changed a few ingredients to suit my taste and here is my version (note that you will have 3 leftover egg whites when done with the cake and the icing. You can always make pavlova out of them!)

Here is the end result. It’s so sweet, you definitely need a glass of milk with it!

Ingredients for the cake

  • 1/2 cup tapioca starch
  • 1/4 cup potato starch
  • 1/4 millet flour
  • 1/2 cup brown rice flour
  • 1/4 cup amaranth flour
  • 1/4 cup chickpea flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon guar gum
  • 2 sticks of butter, softened
  • 2 cups sugar
  • 3 egg yolks
  • 4 egg whites
  • 1 cup buttermilk (or 4 Tablespoon buttermilk powder and 1 cup club soda)
  • 1 teaspoon pure vanilla extract

Here are the ingredients for the icing.

Ingredients for the chocolate

  • 1/4 cup cocoa powder
  • 1/3 cup sugar
  • 3 Tablespoon butter, melted

Ingredients for the icing

  • 1 12oz can evaporated milk
  • 1 1/2 cup sugar
  • 1 1/2 stick butter
  • 4 egg yolks, beaten
  • 1 1/2 teaspoon vanilla
  • 7 ounces shredded coconut
  • 1 1/2 cup chopped walnuts

First, get two 9-inch cake pans, brush olive oil or melted butter on the bottom and edges. Line them with parchment paper and brush more olive oil or butter, to make sure your cake doesn’t stick.

Now, make chocolate. It is true that you can use a 4oz package of german chocolate instead, but they all have soy lecithin. I like to stay away from soy and making your own chocolate is ridiculously easy; just three ingredients. So, mix the cocoa powder and sugar together. Add the melted butter and combine well. Tada!

For the cake, preheat the oven to 350F. Mix all your dry ingredients (tapioca starch to guar gum, on the list) and put away until later.

Top, left to right: butter/sugar, egg whites, egg yolks (yeah, I burst them, no biggie!) Bottom, left to right: chocolate, buttermilk, vanilla, flour mix, extra egg yolk (to use later in the icing)

Top, left to right: butter/sugar, egg whites, egg yolks (yeah, I burst them, no biggie!) Bottom, left to right: chocolate, buttermilk, vanilla, flour mix, extra egg yolk (to use later in the icing)

In a large mixing bowl, cream butter, adding sugar slowly until light and fluffy. Add egg yolks, one at a time and mix well after each addition. Stir in the chocolate you made earlier and vanilla extract. Add the flour and buttermilk, slowly, in small batches, alternating between the two. Mix until smooth.

In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold into the batter.

Don't overmix when you fold the egg whites in the batter.

Don’t overmix when you fold the egg whites in the batter.

Pour the batter into the 2 greased cake pans and bake in the oven for 35 minutes. Let cool at least 15 minutes before trying to remove the wax paper.

While the cake cools, you can start on the icing. In a large saucepan, over medium heat, stir the milk, sugar, butter, egg yolks and vanilla. Stir constantly and cook for 12 minutes, or until it is nice and thick and golden brown. Remove from heat. Add the walnuts and coconut. Let it cool to room temperature before icing the cake.

Best way ever to eat chocolate!

Since this is a layered cake, put a generous layer of icing on one of your cakes, cover with the other and frost the top and sides. If you don’t eat this cake the same day you bake it, I recommend to keep it refrigerated. You can put it in the microwave 10-20 seconds to warm it up and it will be delicious.

Enjoy!

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