Product used: Angel Mix 3.0 Quantity: 3 tarts of about 21cm each Preparation time: 20 minutes Proofing:NN @ NN Baking:24 minutes @ 180°C in a fan oven Level:Easy
Our recipes are designed to inspire your creativity and expertise, helping you create unique, high-quality gluten-free products. Try them, then adapt and refine them to suit your needs, just like a true artisan, adding your own touch to make every creation truly your own.
Cream the softened butter and powdered sugar together with the orange or lemon zest and/or vanilla until you obtain a smooth, lump-free mixture. Add the egg yolks and salt, and incorporate them into the batter.
Sift the rice flour together with the rice starch, ANGEL MIX 3.0, and baking powder, then add them to the mixture. Work the dough until smooth, firm, and cohesive, and transfer it onto a work surface lightly dusted with rice starch (or another starch).
Roll the shortcrust pastry to a thickness of 4mm and line your tart pans. Form the border by shaping a cord of dough and pressing it against the sides of the pan with your fingers. Decorate the edges with the tines of a fork, prick the base with a fork, add the filling, and bake as directed.
Remove from the oven and allow to cool completely before attempting to remove the tart from the pan, otherwise it may break. Store at room temperature for 4-5 days or in the refrigerator for up to 7-8 days, remembering to bring it to room temperature before serving to restore its characteristic fragrance and melt-in-the-mouth texture.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
The “Milano” shortcrust pastry is a variation of the classic Italian shortcrust, with a more delicate and crumbly texture. It is buttery and melts easily in the mouth, thanks to a slightly higher amount of margarine or butter.
It is usually made with egg yolks only, for a more tender and friable dough, and is typically flavored with citrus zest or vanilla for an elegant, subtle taste.
This pastry is ideal for tarts, cookies, and other pastries where the dough needs to remain firm yet tender. It differs from classic shortcrust, which is more rustic and less melt-in-the-mouth.
Do not use flour to dust the work surface; use starch instead, so as not to compromise the dough’s velvety texture.
Angel ZERO is a concentrated powder additive: gluten-free, wheat-free, with no added sugar or salt, no ingredients of animal origin (100% vegan), and no preservatives, colorants, emulsifiers, or leavening agents.
Can I make the recipe without Angel ZERO?
For doughs such as those used for croissants, puff pastry, or bread, the answer is no: leaving out Angel ZERO completely compromises the final result, risking wasted time and ingredients.
For simpler doughs, you can try replacing Angel ZERO with another ingredient, but the result will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
Angel ZERO
€8,90
5.0
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total reviews
New concentrated formula
Optimized to deliver superior performance and outstanding workability for professional production. Fewer ingredients on the label, with twice the technical yield.
Using 1kg of Angel ZERO at the recommended 5% dosage, you can prepare more than 530 croissants weighing 80g each. Using 5kg of Angel ZERO at the recommended 5% dosage, you can prepare more than 2,660 croissants weighing 80g each.
Double yield: 100% greater efficiency compared to Angel Mix 3.0. Dosage: 5% of the total flour and starch weight, instead of the previous 10%. Example: 15g of Angel ZERO provide the same technical dosage as 30g of Angel Mix 3.0.
Technical profile & label guarantees
100% Gluten-Free Free from wheat starch, corn starch and soy Lactose-free and dairy-free Free from ingredients of animal origin Xanthan gum-free No added sugar or salt Free from preservatives, emulsifiers and synthetic colourings Free from yeast and leavening agents 12-month shelf life when stored in a cool, dry place at a constant temperature and protected from direct sunlight
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