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Mix the flour, sugar, lemon zest and a pinch of salt in a bowl.
Add the oil (olive and seed) and water, forming a smooth dough.
Roll out the dough in the oiled and floured baking tray
Keeping 1/3 of the shortcrust pastry aside for decoration), prick the whole surface and bake for 15 min (covering the tart with parchment paper and then with dry chickpeas so it does not rise).
Prick the whole surface and bake for 15 min (covering the tart with parchment paper and then with dry chickpeas so it does not rise).
In a saucepan, mix the starch and sugar.
Add the soy milk little by little, lemon zest, vanilla and turmeric.
Cook over medium heat until the cream thickens. I blend it with a hand blender to make it smoother.
Pour the cream over the baked crust, make little balls with the leftover shortcrust pastry (or crumble it all on top) to create the mimosa effect.
Put it back in the oven for another 10 min or until it is lightly golden on top.
Let it cool, sprinkle a little icing sugar on top and serve.
Keep in the fridge for 3 days
Italia, Puglia
| Energy (kcal) | 154.77 |
| Carbohydrates (g) | 35.45 |
| of which Sugars (g) | 16.02 |
| Fat (g) | 0.65 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 3.38 |
| Fiber (g) | 1.32 |
| Sale (g) | 0.05 |
