Fruit tart without milk
Desserts from Italy - Campania
1 hour 30 minutes
translated by Italian with
Pastiera is a delicious dessert made from pastry and grain in milk, flavor and inimitable fragrance.
Put the lemon zest, 200gr of xylitol and chop in the mug: 10 sec. Vel. 8.
Place the rest of the ingredients in the mug: flour, 200 g of margarine, 3 eggs, the witch and knead: 1 min. Vel Spiga.
Wrap the pastry pan in a transparent film and place in the refrigerator for about 30 minutes.
To prepare the filling: put the wheat, soy milk, 1 tablespoon of margarine and bake in the mug: 10 min. 100 ° Vel. 1
Place the compound in a large bowl to cool it. Since I do not like the feeling of wheat in my mouth, after cooking I chopped: 15 sec. Vel. 10, so that the grain is finer
Place 7 eggs, 700gr of xylitol and mount in the jug (without rinse): 30 sec. Vel. 5.
Add ricotta, vanillin, orange blend and mix: 30 sec. Vel. 5.
Add to the previously cooled compound and mix well with the spatula.
Grind and flake a 32 cm baking tray or two 26 cm baking trays. Spread the thin dough forming a thin sheet and lined the baking pan keeping the edges very high.
Pour the compound on the bottom of the tray until it fills the pan and garnish at will with pastry strips crossed over to the chessboard.
Cook in a static oven preheated at 200 ° for about 40 minutes until it becomes golden on the surface.
Then turn off the oven and leave the pasta inside until it cools down, leaving the oven door slightly open to allow moisture to escape.
Serve cold and with a powdered xylitol powder as desired (chopped or xylitol: 10 sec 10).