Scenografica e Natalizia la Crostata di Natale con Panna Cotta, Crema di Mele e Cioccolato

Prepare the gluten-free pastry by mixing the rice flour, cornstarch, tapioca starch, potato starch, corn flour, xanthan gum, butter, brown sugar, egg, lemon zest, and salt until combined. Roll out and shape into a tart crust.

For the apple and chocolate cream, cook the apples with honey, brown sugar, cornstarch, butter, vanilla, lemon juice, and dark chocolate until soft. Blend to a smooth consistency and set aside.

To make the panna cotta, heat the fresh cream with sugar and agar agar until dissolved. Pour into molds and let it set in the refrigerator.

Assemble the tart by layering the gluten-free pastry with the apple and chocolate cream, then top with the panna cotta.

Decorate with gluten-free ice cream cones, melted milk chocolate, dried coconut, sprinkles, and chocolate shavings.

Spice Level:

Dietary

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