Drive away with green broad beans and ricotta
Desserts from Italy
Buckwheat tartlet with lemon cream
Buckwheat tartlet with lemon cream
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Buckwheat tarts without eggs, lactose and stuffed with a delicate cream with lemon and turmeric, a very special flavor
preparation
step 1
Mix the buckwheat flour with the rice flour, add the grated zest of lemons, two tablespoons of sugar and a pinch of salt. Start kneading by adding the oil and gradually a few tablespoons of cold water until it forms a soft dough.
step 2
Wrap in plastic wrap and leave to rest in the fridge for at least an hour. In the meantime, prepare the cream.
step 3
Squeeze the lemon juice, weigh them and add as much water as needed to reach 200 grams. In a saucepan add the remaining sugar, starch and turmeric.
step 4
Add the lemon little by little, stirring with a whisk to dissolve the starch. Cook over low heat until the cream starts to thicken. Remove from the heat and when it has cooled, mix the yogurt.
step 5
Pick up the shortcrust pastry, roll it out thinly with a rolling pin. Coat the molds with tarts, puncture the bottom and bake at 180 degrees for 15 minutes.
step 6
Only when they are completely cooled, remove them from the mold and fill them with the cream. Place in the fridge for a few hours before serving, they can also be prepared the day before.