In a bowl, whisk together all the liquid ingredients, lemon, and vanilla. Add the sugar, then gradually pour the liquid over the sifted flours until a dough forms. Do not overwork!
Let the dough rest covered in the refrigerator for at least 1 hour before rolling it out. Roll out on parchment paper and place in a round tart pan. Bake at 180°C for 20-25 minutes.
Make a fruit sauce by blending: 100g of fruit, 100g of warm almond milk, 40g of LEGÙ® flour, the zest of one lemon, 4 tablespoons of whole sugar (preferably coconut).
Cover the tart crust with the sauce and arrange the remaining fruit on top. Brush with gelatin or alternatively dilute a tablespoon of water with natural jam over heat, bring to a boil, and use immediately on the tart.
Spoon
Parchment paper
Rolling pin
Blender
Keep refrigerated
Shortcrust variant: for those allergic to almonds, almond flour can be replaced with buckwheat flour and almond milk with rice milk. If you are short on time, prepare the tart base with our balanced mix for cookies and tarts!
Italia
| Energy (kcal) | 230.42 |
| Carbohydrates (g) | 22.38 |
| of which Sugars (g) | 11.35 |
| Fat (g) | 9.41 |
| of which Saturates (g) | 1.13 |
| Protein (g) | 14.42 |
| Fiber (g) | 2.11 |
| Sale (g) | 0.01 |
