If you are looking for a gluten-free yet still delicious dessert, how about trying one of these Korean rice cake inspired tarts? They look just like ordinary fruit tarts, only healthier, new, and more delicious.
The origin of Tteok fruit tart goes back to ‘LA Tteok pie’ made by Korean immigrants in Los Angeles. Longing for Tteok, which is the most famous as well as common Korean dessert made with sweet rice flour, Korean immigrants came up with ‘LA Tteok pie’ as a replacement for Tteok at their initial phase of settlement. Different from traditional Tteok, which is hard to make at home, ‘LA Tteok pie’ is easier to bake at home, with simple ingredients of sweet rice flour and nuts. Recently, recipe for ‘LA Tteok pie’ has been modified to make Tteok fruit tarts, which is more appealing to those who are not so familiar with the chewiness of Tteok. Try these Tteok fruit tart if you want to taste a new sensation
Pie crust – 220g of sweet rice flour, 1 tsp of baking powder, 1 Tbsp of sugar, 15ml of vegetable oil, and 50ml of milk
Pie filling – 130g of cream cheese, 30g of sugar, 50g of heavy cream, 30g of egg, and 1 Tbsp of lemon juice
Topping – enough amount of whipped cream (about 70g) and fruits of your choice
- Mix all ingredients to make pie crust. Simply mix them well in a bowl and leave the mixture in room temperature for half an hour.
- Roll dough out to fit a 9 inch pie plate. Place crust in oil-coated pie plate. Press the dough evenly into the bottom and sides, then makes some holes with a fork on the bottom.
- For the filling, whisk the mixture of heavy cream and sugar. In a separate bowl, whisk cream cheese and add the whipped cream. Add egg and lemon juice on the mixture. Whisk well and pour the filling on the crust. Bake in 350 F until fully baked.
- Leave the baked pie in room temperature until cooled and decorate with whipped cream and fruits.Original document available from http://www.koreadaily.com/news/read.asp?art_id=3961588
Translated by Heewon Kim