Gluten-Free Shortcrust Hearts

Prepare the shortcrust pastry:
Place the flours and xanthan gum in the mixer bowl, add the sugar and mix. Add the cold cubed butter and blend until the mixture becomes sandy. Add the eggs and knead into a dough. Divide into two: leave one half plain and tint the other with red food colouring. Flatten both portions between two sheets of cling film and chill in the fridge for 30 minutes.

Form the tart shells:
Roll out the white dough on a surface dusted with rice flour to 3–4 mm thick. Cut out 8 hearts approx. 6 cm wide and place them into silicone moulds. Re-roll the scraps, cut 1–2 cm wide strips and line the edges of the moulds, pressing gently. Chill for 30 minutes or freeze for 15 minutes.

Create the decorative weave:
Roll out the red dough and cut long strips approx. 30 cm in length. Weave them with white strips to form a lattice. Lightly press to compact, then cut hearts slightly larger than the tart bases. Chill these too for 30 minutes or freeze for 15 minutes. Use any scraps to make cookies.

Prepare the filling and assemble:
Mix the cream cheese or mascarpone with Babbi Wild Strawberry Sauce. Fill the tart shells almost to the top, add a teaspoon of sauce, and cover with the woven hearts, pressing gently.

Bake and finish:
Bake the tartlets in a fan oven at 170°C for 22–25 minutes; cookies for 12–14 minutes. Let cool completely before unmoulding. Brush with neutral glaze, apricot jelly or acacia honey. For decoration, place a small heart cut from baking paper in the centre and dust cocoa powder around it, then remove the paper.

Serve:
Serve at room temperature or store in the fridge until ready to enjoy.