Lactose-free Fruit Seed Tart
159 recipes
Persimmon and Hazelnut Tartlets
ingredients
servings
10
Persimmon
2 unit
Hazelnut flour
200 oz
Rice flour
100 oz
Eggs
3 unit
Brown sugar
100 oz
Corn seed oil
80 oz
Baking powder for desserts
15 oz
Desserts from Italy
Persimmon and Hazelnut Tartlets
Persimmon and Hazelnut Tartlets
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
It 's the period of persimmons and I took the opportunity to prepare a snack of season, good and healthy that is prepared in minutes with an immersion blender
preparation
step 1
Clean the persimmons and blend the pulp with the immersion blender.
step 2
Add the sugar in the glass and continue to blend. Combine the eggs one at a time and lastly the oil.
step 3
Mix the mixture well and transfer to a large bowl. Add the flour, baking powder and mix well. If the mixture turns out to be too liquid, add one more spoon of rice flour, depending on how ripe the persimmons are.
step 4
With the mixture fill the single-portion molds and bake in a hot oven at 180 degrees for 30/35 minutes.
