Mandorla di Lusso: A Gluten-Free Italian Brunch Sweet Delight

Allergens

Dairy, Egg (in gluten-free flour)

Ingredients

• 1. 1 cup gluten
• free flour 2. 1/2 cup powdered sugar 3. 1/2 cup cold unsalted butter, cubed 4. 1 teaspoon vanilla extract 5. 1/4 teaspoon salt 6. 8 ounces fresh mandarin oranges, segmented and halved 7. 2 cups heavy cream 8. Zest of 2 mandarin oranges 9. 1/3 cup granulated sugar

Instructions

1. In a large bowl, whisk together the gluten free flour, powdered sugar, salt.
2. Add cold butter and vanilla extract, and cut the butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Gently press the dough into a 9 inch tart pan with a removable bottom, and refrigerate for 30 minutes.
4. Preheat oven to 375°F (190°C). Bake the tart shell for 20 25 minutes or until lightly golden brown. Allow it to cool completely on a wire rack.
5. In a large bowl, whisk together heavy cream and granulated sugar until stiff peaks form. Fold in the mandarin orange zest gently.
6. Spread the whipped cream evenly over the cooled tart shell. Arrange halved mandarin oranges on top of the cream layer.
7. Refrigerate for at least 4 hours or overnight before serving.

Chef’s Insight

The balance between the tart shell, creamy filling, and zesty oranges creates an unforgettable dessert experience.

Notes

Fresh mandarin oranges are key to the success of this recipe. Choose ripe but firm fruit for segmenting.