Cheesecake tropicale con cavolfiore
10 recipes
Chocolate tart with sweet potatoes veg and gluten free
ingredients
servings
12
Rice flour
135 oz
Brown sugar
75 oz
Coconut flour
60 oz
Thaina
150 oz
Water
75 oz
Baking powder for desserts
8 oz
American sweet potatoes
850 oz
Brown sugar
100 oz
Bitter cacao
50 oz
Molasses
45 oz
Peanut butter
30 oz
Iodized salt
3 oz
Vanilla extract
to taste
Berries
200 oz
Desserts from Italy
Chocolate tart with sweet potatoes veg and gluten free
Chocolate tart with sweet potatoes veg and gluten free
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Not the usual pie, but with a biscuit base and faux chocolate cream. All this together creates a unique tart from the unforgettable taste that you can decorate with fruit of your choice.
preparation
step 1
Procedure for the base: In a bowl, sift the rice flour, then add 75 g of sugar, coconut flour and baking powder and mix everything.
step 2
Pour in the center of the flour tahina cream and water and mix well to obtain a smooth and compact dough. Wrap with plastic wrap for food and put it to rest for ca. 15 min. in the fridge
step 3
After this time you take a pie pan of 26 cm diameter and imburratela. Then foderatela with dough, leaving it without borders.
step 4
After prick the bottom with a fork and bake at 180 ° C in static mode, in preheated oven for about 15 minutes.
step 5
Baked the base and let it cool on a wire rack.
step 6
Procedure for cream: Wash the potatoes thoroughly and boil them in plenty of water until you can punzecchiarle with a fork.
step 7
Once cooked, allow to cool, remove them peel obtaining 850 g.
step 8
The pulp put it in the blender together with 100 g of sugar, cocoa, molasses, peanut butter, salt and vanilla and mix everything up when you get a smooth cream without lumps.
step 9
Let stand for at least half an hour in the fridge
step 10
With the cold cream Cover the base and then decorate it with fruit. Serve the tart cool.
