Lactose-free Fruit Seed Tart
67 recipes
Lactose Free Lemon Cream
ingredients
servings
14
Lemons
3 unit
Brown sugar
270 grams
Potato starch
50 grams
Vanillin
1 sachet
Water
1/2 liter
Baking powder for desserts
8 grams
Sunflower oil
70 mL
Type 00 wheat flour
200 grams
Wholewheat flour
100 grams
Egg, yolk
2 unit
Eggs
2 unit
Desserts from Italy
Lactose Free Lemon Cream
Lactose Free Lemon Cream
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A tart without butter, light and delicate taste
preparation
step 1
Procedure for lemon cream: in a saucepan combine 2 yolks with 180 grams of sugar.
step 2
Stir well and add the sliced stew, a pinch of vanillin, grated garlic of 2 lemons, 2 lemon juice and add lukewarm water to the finish.
step 3
Put on moderate heat and stir until it thickens. Pour the cream into a bowl and allow to cool.
step 4
Bottle process: combine flours, two teaspoons of yeast, 90 g of cane sugar into a bowl and mix.
step 5
Add the grated garlic of a lemon.
step 6
Then add 2 eggs and sunflower oil.
step 7
First tap with a wooden spoon and then with your hands.
step 8
Grease a mold with a little oil of sunflower seeds and add some breadcrumbs or flour (or put a baking sheet on the mold directly).
step 9
Flatten into the worktop and set aside a piece of pasta. Then make the dough by using a rolling pin and lay it on the mold by sticking the edges firmly.
step 10
Pour the lemon cream.
step 11
Spread the pasta sealed aside and cut the strips and lay them over the cream.
step 12
Place in a ventilated oven at 180 degrees for 30-35 minutes.
