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Maracuya Tartlet





600 oz

Extra virgin olive oil

30 fl oz


50 fl oz

Natural yogurt, sugar free

300 oz


3 unit


70 oz

Passion fruit, yellow

1 cup

Chia seeds

4 teaspoons


4 teaspoons

Desserts from Chile

Maracuya Tartlet

Maracuya Tartlet

vegetarian with gluten with eggs with lactose high in phosphorus with good fats

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Maracuya Tartlet

No Sugar, No Flours

Maracuya Tartlet step 1

step 1

For the base: Mix the oatmeal, the coconut oil and stir, then add water a little until obtaining a dough semi-liquid, take it to a non-stick mold, punch with fork and take to the oven for 25 min

Maracuya Tartlet step 2

step 2

For the cream: Mix the ingredients and put the dough in the oven for 25 minutes at 180 degrees, until it is firm and let cool.

Maracuya Tartlet step 3

step 3

For the marmalade: the pulp of passion fruit mix with the chia and tagatose, let stand for 30 minutes, when thick to place on the cake.

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