Time: 1 ora + tempo di riposo
Difficulty: Facile

Ingredients for 6 cakes
140 g of butter
200 g of powdered sugar without gluten
70 g of cornstarch without gluten - 80 g of starch gluten-free potatoes
190 g gluten-free fine rice flour
2 whole eggs
2 egg yolks
1 g of salt up
2 g of vanilla
7 g gum of gluten-free heal
2 vanilla cremino jars Venice pasta
100 g pitted plums
gluten-free icing sugar

Process
Arrange the butter and gluten-free icing sugar in the planetary with the leaf hook and stir; when the two elements are completely absorbed, add the powders and guar gum gluten-free, then the eggs.At this point, form a ball and cover it with some film. Put it in the fridge at rest for about 3 hours.
Take back the pastry and work it by hand a few minutes on a wooden board dusted with gluten-free rice flour, roll out the dough with a rolling pin and roll it up to a thickness of 6 / 8 mm, with a pointed roller pierced the pastry.
Butter and flour the molds with a diameter of 12 cm and cover them with the pastry.
Lay the molds with the pastry in a pan and bake in a preheated oven at 180 ° C for about 20 minutes. After the cooking time, remove from the oven and let the short frolla rest at room temperature.
Fill a sac-a-poche with a smooth tip of 8 cm in diameter with the cremino vanilla gluten-free "Pasta di Venezia" and stuffed shortcrust discs;wash the strawberries well and cut into 4 pieces in the long sense; place the 4 slices of strawberry around the tart, sprinkle with gluten-free icing sugar and complete with a plum in the middle.