In a bowl, whisk all the liquid ingredients together with the lemon and vanilla. Add the sugar, then gradually pour the liquid over the sifted flours until a dough forms. Do not overwork it!
Let the dough rest, covered, in the refrigerator for at least 1 hour before rolling it out. Roll it out with a rolling pin on parchment paper and place it in the round tart pan. Bake at 180°C for 20-25 minutes.
Make a fruit sauce by blending: 100 g fruit, 100 g warm almond milk, 40 g LEGÙ® flour, the zest of one lemon, 4 tablespoons of brown sugar (coconut sugar is better).
Cover the shortcrust pastry with the sauce and arrange the remaining fruit on top. Brush with the jelly or, alternatively, loosen a tablespoon of water with the natural jam over the heat, bring to a boil and use it immediately on the tart.
Spoon
Parchment paper
Rolling pin
Blender
In the refrigerator
Shortcrust variation: for those allergic to almonds, almond flour can be replaced with buckwheat flour and almond milk with rice milk. If you have little time, prepare the tart base with our balanced mix for cookies and tarts!
Italia
| Energy (kcal) | 184.54 |
| Carbohydrates (g) | 24.23 |
| of which Sugars (g) | 11.53 |
| Fat (g) | 3.6 |
| of which Saturates (g) | 0.3 |
| Protein (g) | 15.16 |
| Fiber (g) | 2.06 |
| Sale (g) | 0.02 |
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