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Tart lemon cream and blueberries

ingredients

servings

12

Type 00 wheat flour

200 oz

Bitter cacao

20 oz

Potato starch

30 oz

Brown sugar

200 oz

Extra virgin olive oil

40 oz

Soy drink

110 oz

Sodium bicarbonate

4 oz

Soy drink

500 oz

Cornflour

50 oz

Brown sugar

50 oz

Blueberries

250 oz

Desserts from Italy - Piemonte

Tart lemon cream and blueberries

Tart lemon cream and blueberries

vegan with gluten

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tart lemon cream and blueberries

It is a tart with chocolate pastry, lemon cream and blueberries all vegan

Tart lemon cream and blueberries step 1

step 1

Create the crust, in a bowl combine all dry ingredients first then gradually add the liquid. Form a ball of smooth and homogeneous mixture.

Tart lemon cream and blueberries step 2

step 2

Spread between two sheets of parchment paper the pastry in a not too thin layer, put it in a 25 cm cake pan. Dat form the shell, prick and bake in a hot oven at 180 degrees for 20/25 minutes.

Tart lemon cream and blueberries step 3

step 3

Make the cream. In a saucepan, bring the milk, cornstarch, grated rind of one lemon and a bit 'of turmeric. Put on the heat and continue stirring with a whisk until it thickens.

Tart lemon cream and blueberries step 4

step 4

Once ready the pastry. Dial the cake, put the layer of cream and place in refrigerator to cool.

Tart lemon cream and blueberries step 5

step 5

Serve the cake decorated with blueberries previously washed and dried.

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