Drive away with green broad beans and ricotta
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Quinoa Tart with Low Glycemic Index Fruit Compote
ingredients
servings
12
Quinoa flour
300 grams
Whole coconut sugar
90 grams
Extra virgin olive oil
80 grams
Eggs
3 unit
Lemon peel
1 teaspoon
Vanilla instant yeast for desserts
1/2 package
Desserts from Italy
Quinoa Tart with Low Glycemic Index Fruit Compote
Quinoa Tart with Low Glycemic Index Fruit Compote
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
You can view the post dedicated to the recipe on my Instagram account: incucinasalutatmente. You will find many recipes created with the utmost attention in the choice of ingredients and cooking methods, all in support of our health.
preparation
step 1
Sift the Quinoa flour and mix it with the coconut sugar, lemon zest and baking powder.
step 2
Gradually add the EVO oil and continue stirring.
step 3
Finally add the eggs and mix everything until a well compact and homogeneous mixture is obtained.
step 4
Form a loaf and let it rest in the refrigerator for at least an hour.
step 5
Once removed from the fridge, roll out the dough by placing it between two sheets of parchment paper and applying pressure with a rolling pin.
step 6
Portion the dough, keeping part of it for the surface decorations and the rest for the base of the tart.
step 7
Spread the part of the dough reserved for the base on the cake tin (24 cm) previously lightly greased with EVO oil and dried with paper towels.
step 8
Fill the base with the fruit compote, and finish the decoration with the shortcrust pastry strips to be placed on the surface.
step 9
Bake in a preheated static oven at 165 ° C on the lower shelf for about 50 minutes.
