A hot item at Café Pinson, these gorgeous little pastries are well worth the time for their wow factor.
1 | To make Dough: Combine rice flour, confectioners’ sugar, almond flour, cornstarch, and xanthan gum in bowl of stand mixer or food processor; mix or process until combined. Add margarine, and mix or process until mixture resembles sand. Beat or pulse in egg until dough forms. Shape into disk, and refrigerate 1 hour, or overnight.
2 | To make Frangipane: Beat egg in medium bowl. Beat in brown sugar, margarine, and cornstarch. Beat in pistachio paste and almond flour. Set aside.
3 | To make Pastry Cream: Whisk together egg, rice flour, and sugar. Bring almond milk to a boil in small saucepan. Whisk almond milk into egg mixture. Return to saucepan, and cook over medium-low heat 30 seconds to 1 minute, whisking constantly, or until cream coats spoon or spatula. Transfer to bowl, stir in vanilla, and cool.
4 | Preheat oven to 350°F. Roll out Dough on well-floured work surface, and cut into 6-inch circles. Press circles into 5-inch tart pans. Spread Frangipane over bottom of each tartelette, and bake 10 to 15 minutes, or until light brown. Cool, and unmold.
5 | Divide Pastry Cream among tarte-lettes. Top with raspberries and crushed pistachios.