Gluten Free Tarte Tatin De-Light© Sofitel Quiberon Dietetique, France

Gluten Free Tarte Tatin De-Light

by Patrick Jarno - Head Chef at Sofitel Quiberon Diététique

Are you searching for a gluten-free, light and delicious dessert recipe? Well, you just found it! The head chef at Sofitel Quiberon Dietetique just shared one of his secret recipes with us.


You will need:

  • 4 thin rice paper wrappers
  • 280 g apples
  • 20 g orange blossom honey

For the vanilla ice cream:

  • 200 ml skimmed milk
  • 1/2 vanilla pod
  • 2 egg yolks
  • Stevia, to taste

For the caramel sauce:

  • 10 g orange blossom honey
  • 40 ml soya cream

Preparation time: 30 minutes

Cooking time: 30 minutes



Pre-heat the oven to 200°C. Place the rice paper wrappers into ring moulds to form cups. Highly brown the rice paper cups in the oven; survery attentively, as they will colour quickly. Remove the cups from the ring moulds and set aside.

Peel, seed and cut the apples into segments.

Warm the honey in a frying pan and add the apples. Cook over high heat until lightly browned, lower the heat and continue to cook until soft.

Vanilla ice cream:

Heat the milk in a saucepan. Split the 1/2 vanilla pod and add the milk. Put the egg yolks in a salad bowl, add a pinch of stevia and whisk with the whip until the mixture becomes whitish.


Find out more about Sofitel Quiberon Dietetique, member of Healing Hotels of the World.

published: 06/02/2016

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