Fruit tart without milk
Desserts from Italy
Vegetable tart without butter and no eggs
Vegetable tart without butter and no eggs
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A base for tarts that has nothing to envy to classic pastry. Suitable for those who follow diets low in fat and who for choice do not take butter or eggs.
preparation
step 1
In a large container, dissolve the sugar in the water and stirring constantly add the oil, lemon peel and the selected aromas.
step 2
Add spoonfuls to the flour in which you have previously sifted the yeast and the pinch of salt.
step 3
Mix with a wooden spoon or a spatula until the dough has taken consistency then roll it over the table and work it for a few minutes with your hands to shrink it all.
step 4
Give him a ball shape, cover it with film and let it rest for about an hour in the fridge.
step 5
Take back the dough, wait for ten minutes and then spread it with a half inch thick rolling pin on lightly flamed oven paper.
step 6
Prepare a tart mold of about 26 cm. stuffing it and infinging it and carefully and delicately pour it into the dough.
step 7
Buckle the bottom with the knife of a fork, spread it over the slightly diluted jam with lukewarm water
step 8
with pasta scraps to form strips or rolls or with molds to form small biscuits that you stand on the jam.
step 9
Put in the fridge for 15 minutes (this will prevent the tart from deforming in cooking) and in the meantime turn on the oven at 175 degrees if static or 155 if ventilated.
step 10
Cook the tart for about 30 minutes or until golden edges. Allow to cool on a grating.