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Buckwheat tartlet with lemon cream

ingredients

servings

6

buckwheat flour

50 oz

Rice flour

100 oz

Corn seed oil

40 oz

White sugar

50 oz

Lemons

2 unit

Cornflour

20 oz

Soy yogurt

50 oz

Turmeric

1 pinch

Salt

1 pinch

Water

to taste

Desserts from Italy

Buckwheat tartlet with lemon cream

Buckwheat tartlet with lemon cream

vegan

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Buckwheat tartlet with lemon cream

Buckwheat tarts without eggs, lactose and stuffed with a delicate cream with lemon and turmeric, a very special flavor

Buckwheat tartlet with lemon cream step 1

step 1

Mix the buckwheat flour with the rice flour, add the grated zest of lemons, two tablespoons of sugar and a pinch of salt. Start kneading by adding the oil and gradually a few tablespoons of cold water until it forms a soft dough.

Buckwheat tartlet with lemon cream step 2

step 2

Wrap in plastic wrap and leave to rest in the fridge for at least an hour. In the meantime, prepare the cream.

Buckwheat tartlet with lemon cream step 3

step 3

Squeeze the lemon juice, weigh them and add as much water as needed to reach 200 grams. In a saucepan add the remaining sugar, starch and turmeric.

Buckwheat tartlet with lemon cream step 4

step 4

Add the lemon little by little, stirring with a whisk to dissolve the starch. Cook over low heat until the cream starts to thicken. Remove from the heat and when it has cooled, mix the yogurt.

Buckwheat tartlet with lemon cream step 5

step 5

Pick up the shortcrust pastry, roll it out thinly with a rolling pin. Coat the molds with tarts, puncture the bottom and bake at 180 degrees for 15 minutes.

Buckwheat tartlet with lemon cream step 6

step 6

Only when they are completely cooled, remove them from the mold and fill them with the cream. Place in the fridge for a few hours before serving, they can also be prepared the day before.

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