Gluten Free Rosewater Pistachio Tarts

As a baker, gluten is my friend. It provides food with structure. It gives it the proper texture and mouth feel. I am a fan of gluten. That being said, many people's bodies can't process gluten. I think it is very important to be able to accommodate people with food sensitivities or allergies. 

There are so many wonderful desserts out there that are gluten free by nature (hello! flourless chocolate cake?) that I try to avoid simply making ingredient substitutions in items that are generally made from wheat flour. I do, however have a pretty devilish gluten free chocolate cake recipe that I will have to share at some point here. 

This brings us to the pistachio rosewater tarts. The crust is completely gluten free and completely delicious. It took me several tries to get it right, but i think the proper balance has been struck. The rosewater mascarpone cream on top is light and fluffy. And raspberries just make everything better. It would be very easy to make this recipe without refined sugar and substitute coconut sugar. 


For the Crust:

2/3 Cup Shelled Pistachios

1 Cup Almond Meal

1/3 Cup Unsweetened Shredded Coconut

2 Tbs. Honey

2 Tbs. Sugar (or Coconut Sugar)

1/4 tsp. Salt

4 Tbs. Unsalted Butter (Softened)

Preheat oven to 350

Pulse Pistachios in a food processor until they look like a coarse meal. Add the rest of the ingredients and pulse to combine. You want it to look less like a paste and more like a meal that comes together when you compress it. 

Press spoonfuls of the pistachio mixture into mini tart tins (of course you could also make one big tart) and flatten out the tops. Bake for about 10-15 minutes until the start to brown on the edges. Let cool completely before removing from the tins.

Rosewater Mascarpone Cream

1 Cup Mascarpone

1/3 Cup Heavy Cream

4 Tbs. Sugar (or Coconut Sugar) You can add more to taste if you like.

1/4 Tsp. Rosewater 

1/4 tsp. Vanilla 

Pinch of Salt

Beat the mascarpone until it is light and creamy. Add the cream, sugar, rose water, vanilla and salt and beat until just combined. You don't want to over mix it once the cream is added or the cream will break and your topping will not look smooth and shiny. Not the worst thing in the world, because after you spoon your filling onto the tart shells, you will top each tart with two to four raspberries.