Time: 40 minuti
Difficulty: Facile

Delicious little sweets to always have a delicious cuddle at home, with a wrapping and rustic flavor.
Features:
Chickpea flour is rich in beneficial properties and has a content not to be underestimated vegetable proteins and mineral salts such as iron, calcium and phosphorus. It is also a gluten-free flour, suitable for celiacs.
Historical background:
The very first archaeological evidences of the cultivation of Cicer arietinum come from Iraq and date back to the ancient Bronze Age. After it spread to Egypt and the Roman Empire. Currently it is mainly consumed in India and Pakistan.
Notes:
Chickpea flour is widely used in Liguria, where farinata is considered a typical local specialty.

Ingredients for 8 people
270 g Molino della Giovanna Mix for cakes and biscuits
30g of chickpea flour
180 g butter
140 g granulated sugar
1 egg
4 egg yolks
grated rind of an untreated orange
a pinch of salt
permitted icing sugar
very fine rice flour for gluten-free dusting
For the filling you can:
200g organic berry jam
For the decorum
q.b. icing sugar
 

Procedure to make the shortcrust pastry:
Arrange the mix and the flour in a fountain on the worktop or in a mixer, put the sugar and butter in the center divided into pieces. Work and then add the eggs and the yolk, the orange peel and mix well, gradually incorporating the flour.
Knead until you get a homogeneous mixture, then let it rest for about 45 minutes in the refrigerator, wrapped with cooking film. The ideal would be a 24-hour rest.
Take back the shortcrust pastry and work it on a lightly floured cutting board, with the rolling pin roll out the dough to a thickness of about 0.8 mm, grease the baking sheets with butter and sprinkle with rice flour.
Or, if you use the baking cups, this procedure is not necessary
Cover the mignon pans with shortcrust pastry and pierce the bottom with the tines of a fork, remove the excess dough from the edges, fill with jam and place on top of the strips of dough to create a grid.
Heat the oven to 180 eggs and when it is hot put to cook the tarts for about 20 minutes, at the end, remove the pan from the oven and let cool for about an hour.
Sprinkle with icing sugar and serve.