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Gluten Free Sorghum Tartlets from the Chef at Agrivilla I Pini, Tuscany

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Gluten Free Sorghum Tartlets from the Chef at Agrivilla I Pini, Tuscany

The story behind these delicious gluten free sorghum tartlets comes from my encounter with Stefania Polisano, head chef of the beautiful organic resort Agrivilla I Pini, nestled atop the rolling hills of San Gimignano, Tuscany.

This place is one of a kind. The founders, Benjamin and Francesca Posch, turned an old Tuscan villa into a very unique hotel that encompasses five core beliefs. Everything here has to be vegan, organic, sustainable, handmade and seasonal.

Gluten Free Sorghum Tartlets with a Sunflower Seed CremCream from the Agrivilla I Pini, Tuscany 1

And while this is definitely a challenge, since Benjamin and Francesca live their personal life respecting these same principles, they wanted them to be reflected in their business as well, and show their guests that another way is possible.

Ambra Torelli with Chef Stefania from Agrivilla I Pini, Tuscany

At “I Pini”, you definitely see these values encompassed in the restaurant, that serves delicious organic, plant-based food, mainly cooked using ingredients that grow on the surrounding hills and in this specific time of the year.

Chef Stefania, who’s originally from Sicily, and gained experience working in raw and vegan restaurants in London and Rome, has the ability to turn simple ingredients into gourmet dishes. Her cucumber gazpacho, for example, was absolutely outstanding, and yet, made with just cucumbers and a handful of garden herbs and spices carefully matched together.

Her baked millet with fennel and zucchini served over a dollop of carrot cream was my absolute favorite. The millet had a crispy crust that created the most perfect contrast of textures and flavors with the bits of vegetables scattered inside and the velvety cream on the bottom.

How do you make Gluten Free Sorghum Tartlets?

And her gluten free sorghum tartlets were filled with the most indulgent and delicious cream simply made with sunflower seeds. It was so rich and delicious that I couldn’t believe it was made with only two ingredients and a few pinches of sweet spices.

After Chef Stefania shared the recipe with me, I modified it to make it less sweet and caloric. I reduced the amount of coconut sugar and extra virgin olive oil, and swapped part of it with full fat coconut milk which always gives desserts an amazing flavor. If you want to keep these gluten free Sorghum Tartlets coconut free as well, you can use soy milk instead.

Gluten Free Sorghum Tartlets with a Sunflower Seed CremCream from the Agrivilla I Pini, Tuscany 1

Going back to the principles of sustainability, they are embedded in every corner of “I Pini”: from the walls, that are plastered only with natural materials, such as hemp and lime, to the furniture, that is recouped from old farms and given a chance to live a new story.

Gluten Free Sorghum Tartlets with a Sunflower Seed CremCream from the Agrivilla I Pini, Tuscany 1

Even the 160 gallons of water of their saltwater pool are reused. When the pool is drained, every 10 days, instead of discarding the water into the sewer system, they created an irrigation system that funnels the water into their garden.

Gluten Free Sorghum Tartlets with a Sunflower Seed CremCream from the Agrivilla I Pini, Tuscany

Wondering how this is possible? They placed “salt plants” by the mouth of the water canals which are able to absorb the excess salt and “purify” the water to be used to irrigate their produce.

The Pool at Agrivilla I Pini, Tuscany

“I Pini”’s beautiful vegetable garden provides most of the food that is used to feed the guests. The extra virgin olive oil that is used in the restaurant comes from their own olive grove, whose 1000 trees produce 1000 liters of oil per year.

Working with Chef Stefania was awesome. In addition to our tartlets, we also created a chickpea pancake and a dairy free ‘Cacio e Pepe’ pasta, but we’ll just have that for another time! In the meantime, enjoy these gluten free sorghum tartlets, and I can’t wait to see your recreations!

Gluten Free Sorghum Tartlets 22
Gluten Free Sorghum Tartlets with a Sunflower Seed CremCream from the Agrivilla I Pini, Tuscany 1
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5 from 4 votes

Gluten Free Sorghum Tartlets

These gluten free sorghum tartlets filled with a delicious sunflower cream are fully dairy free and vegan. If you want to keep them coconut free you can swap coconut for soy milk. My recommendation is that you follow the recipe in grams as that's how it was originally measured.
Servings: 12
Prep Time20 mins
Cook Time18 mins

Ingredients

For the Sorghum Tartlets:

For the Sunflower Cream:

  • 1 cups Sunflower Seeds
  • 1 ½ tbsp Rice Syrup
  • ½ tsp Turmeric
  • ½ tsp Cinnamon
  • ½ tsp Star Anise
  • ⅓ cup + ½ tbsp Water
  • 1 Apricot, diced or other fruit or berries of choice

Instructions

  • Soak the sunflower seeds overnight or for at least 8 hours. Discard the water and set aside.
  • Combine all ingredients for the crust in a mixing bowl or a food processor.
  • Preheat oven to 329 F (165 C).
  • Roll out the dough between two sheets of parchment paper until 0.4" (1 cm) thick.
  • Cut out 6 rounds. Gather scraps and re-roll if needed. Shape the tarts as shown in the pictures (tartlets are about 2.3 inches (6 cm) wide and 1.2 inches (3 cm) tall.
  • Bake for 18 minutes and allow to cool.
  • To create the cream, combine all ingredients in a high speed blender until smooth and creamy. You can also do this with an immersion blender, but the cram won't be as smooth.
  • Transfer the sunflower seed cream in a pastry bag and fill the gluten free sorghum tartlets. Decorate with diced fruit and enjoy.
  • These pastries preserve better when stored in the fridge and they should be consumed within a couple days.

Nutrition

Serving: 1g
Course: Dessert
Cuisine: Italian
Keyword: dairy free, gluten free, sorghum, tartlets, vegan
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @littlebitesofbeauty and hashtag it #littlebitesofbeauty!

If you like the recipe for these gluten free sorghum tartlets, share them on your Facebook and Pinterest or print it out so you can always have it handy when you are ready to make them!! And don’t forget to share a photo with me on Instagram! and subscribe to my weekly newsletter so that you never miss a post!!

Lots of love from Italy and I will catch you at the next recipe!

Ambra

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Gluten Free Sorghum Tartlets with a Sunflower Seed Cream (GF, DF, Vegan)
Gluten Free Sorghum Tartlets

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ambra
Ambra Torelli
Born and raised in Italy, Ambra visited over 20 countries and now she divides her time in between Italy and the US, where her husband is from and where she moved in 2011 work as university professor of Italian Literature. She writes about food, travel and things that inspire her! more about ambra

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2 Comments

  • Avatar
    Ellie Bull August 27, 2020 7:59 am

    5 stars
    This recipe is super amazing!! Thank you for sharing! Photos are lovely too.

    • ambra
      ambra August 28, 2020 2:12 am

      Yay!! I am so happy to hear that Ellie! Thanks so much for the lovely feedback!
      Ambra

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