Lactose Free Lemon Cream
Desserts from Italy
Lactose-free Fruit Seed Tart
Lactose-free Fruit Seed Tart
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A skip without butter and a cream without milk
preparation
step 1
Short Preparation: Combine the flour, the starch, the sugar, the yeast and the grated lemon peel.
step 2
Then add the eggs and little by little the seed oil and knead well with your hands, slightly kneading your hands with little seed oil. Then form a ball and put in the fridge for half an hour.
step 3
Cream Preparation: Heat the soy milk with a vanilla berry or a vanillin sachet until you touch the boil.
step 4
Remove from heat and allow to cool for at least 10 minutes.
step 5
In a bowl, fry the yolks with the sugar, making it melt well.
step 6
When it becomes a sparkling cream add a third of the milk.
step 7
Combine the sliced potato starch, the grated peel of half a lemon, combine the remaining milk and mix well to prevent lumps.
step 8
Bring the cream on to the fire and continue stirring the bake until it is thickened.
step 9
When the cream is ready to wrap it from the fire, transfer it to a bowl and cover it with the film. Let it cool for at least an hour.
step 10
Put the dough in a 24cm previously oiled and floured pan. Apply it and lay it well with your hands, creating well-raised edges.
step 11
Bucherellala with the fork and turn on a 180 degree static oven for about 25 minutes (check the cooking!).
step 12
Then remove it from the oven and allow it to cool.
step 13
Sweet decoration preparation: Now cut the thin slices of kiwi, and wash well in the running water the sea and the raspberries.
step 14
Then prepare jelly: Liz has used Tortagel, and then will tell you the instructions of this product. If you are using other preparations you will find the instructions in the box and follow those instructions.
step 15
Put in a saucepan the contents of a sachet, 3-4 tablespoons of sugar and gradually add 250 grams of water.
step 16
Boil and boil to low flame for one minute while stirring.
step 17
Let it cool for 2 minutes stirring occasionally.
step 18
Put the cream over the cooled tart, spread it well with a spoon.
step 19
Then decorate with the fruit and then add the prepared jelly.
step 20
Let it cool for a few minutes and then put in the refrigerator at least 2 hours before serving it.