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Chestnut flour tart and jam

ingredients

servings

6

Chestnut flour

100 grams

Type 2 wheat flour

100 grams

Agave syrup

1 glass

Himalayan salt

0.03 gram

Grated lemon peel

a bit

Raspberry jam

200 grams

Water

1/2 glass

Corn oil

90 mL

Desserts from Italy

Chestnut flour tart and jam

Chestnut flour tart and jam

vegan with gluten with good fats

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chestnut flour tart and jam

A simple simple tart consisting of a shortcrust pastry without butter with chestnut flour and type 2 flour filled with a raspberry jam containing only natural sugars. Customizable at will in endless variations.

Chestnut flour tart and jam step 1

step 1

Prepare the short pastry by mixing the two sifter flours, the agave syrup, the corn oil, the water, the salt lace and the grated rind of a lemon. Add flour if it remains too liquid or sticky.

Chestnut flour tart and jam step 2

step 2

Form a homogeneous ball, cover it with the film and allow it to rest for at least half an hour.

Chestnut flour tart and jam step 3

step 3

After the time necessary to resume the pastry, lay it on a floured surface and roll it out until it makes a disk about 1/2 cm high.

Chestnut flour tart and jam step 4

step 4

Lay the pastry in the oiled and floured mold or covered with parchment paper (22 cm). Keep excess pasta aside for the cover.

Chestnut flour tart and jam step 5

step 5

Stuff the pastry with the chosen jam and cover with the excess of cut dough in the most varied shapes at will.

Chestnut flour tart and jam step 6

step 6

Bake at 180 degrees for about 45 minutes. Allow to cool and finally taste.

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