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Crushed with coconut with custard and peach

ingredients

servings

8

Nectarines

4 unit

Baking powder for desserts

5 grams

Clarified butter

100 grams

Wholewheat flour

295 grams

Coconut flour

100 grams

Almonds

100 grams

Coconut sugar

190 grams

Lemons

2 unit

Rum flavour

1 unit

Vanilla bean

8 grams

Eggs

4 unit

Coconut milk

500 grams

Desserts from Italy

Crushed with coconut with custard and peach

Crushed with coconut with custard and peach

vegetarian with gluten with eggs with lactose with nuts high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Crushed with coconut with custard and peach

Sweet simple, with fresh and summer flavor

Crushed with coconut with custard and peach step 1

step 1

For the custard: put the lemon zest, 100gr of coconut sugar and pulverize in the mug: 20 sec. Vel. 7.

Crushed with coconut with custard and peach step 2

step 2

Add coconut milk, 2 eggs, 45gr whole flour, vanilla berry and cook: 10-12 min. 90 ° Vel. 4.

Crushed with coconut with custard and peach step 3

step 3

At the end of the cooking, remove the vanilla berry, add the rum and blend: 10 sec. Vel. 4. Let the cream cool.

Crushed with coconut with custard and peach step 4

step 4

For the short: put the lemon zest in the mug, 90gr of coconut sugar, peeled almonds and chopped: 10 sec. Vel. 8.

Crushed with coconut with custard and peach step 5

step 5

Combine the coconut flour, 250g of wholemeal flour, 2 eggs, ghee, yeast and knead: 30 sec. Vel. 5.

Crushed with coconut with custard and peach step 6

step 6

If you have time, rest the dough wrapped in a film, in the fridge for at least 15 minutes. If the dough looks quite soft and sandy, do not worry, do not add any flour.

Crushed with coconut with custard and peach step 7

step 7

Cover with the oven paper the bottom of the pan and place the dough using your hands and not the rolling pin, forming a disc with the slightly raised edges and making it a part of the cover.

Crushed with coconut with custard and peach step 8

step 8

Pour the pastry cream and the peaches (cut into pieces and leave to macerate for 10/15 min with lemon and 1 tsp of xylitol) on the disc, including the juice given by the maceration

Crushed with coconut with custard and peach step 9

step 9

Cover and crumble over the rest of the short pastry. Bake in pre-heated static oven at 180 ° for about 40 minutes.

Crushed with coconut with custard and peach step 10

step 10

Serve cold and if you like dusted with finely chopped xylitol powder type.

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