Mix flour, sugar, lemon zest, and a pinch of salt in a bowl.
Add oil (olive and seed) and water, forming a homogeneous dough.
Roll out the dough in the oiled and floured baking pan.
Set aside 1/3 of the dough for decoration, prick the entire surface and bake for 15 minutes (covering the tart with parchment paper and dry chickpeas on top to prevent it from rising).
Prick the entire surface and bake for 15 minutes (covering the tart with parchment paper and dry chickpeas on top to prevent it from rising).
In a pot, mix starch and sugar.
Add soy milk little by little, lemon zest, vanilla, and turmeric.
Cook over medium heat until the cream thickens. I use a hand blender to make it smoother.
Pour the cream over the baked crust, create small balls with the leftover dough (or crumble it all on top) to create the mimosa effect.
Put back in the oven for another 10 minutes or until slightly golden on top.
Let cool, sprinkle some powdered sugar on top, and serve.
Store in the fridge for 3 days
Italia, Puglia
| Energy (kcal) | 203.82 |
| Carbohydrates (g) | 33.41 |
| of which Sugars (g) | 14.75 |
| Fat (g) | 7.12 |
| of which Saturates (g) | 1 |
| Protein (g) | 3.19 |
| Fiber (g) | 1.31 |
| Sale (g) | 0.07 |
