The tart is one of the most traditional and most loved desserts and there are many versions of it. This recipe is decidedly untraditional but very good and above all suitable for those suffering from intolerances or following a particular diet but still wanting the pleasure of a nice slice of tart. It is in fact gluten-free, lactose-free, butter-free, egg-free, sugar-free and even vegan.
Ingredients:
- 25g of granulated stevia
- 100g rice flour
- 100g wholemeal tiff flour
- 75g wholemeal sorghum flour
- 80g of corn starch
- 75g roasted and finely chopped cashews
- 75g of rice oil
- 75g of almond milk
- 1 level teaspoon of baking powder
- 3g of Xanthan powder
- 450g of sugar-free jam
Method:
- In a bowl mix the flours, starch, sing it, baking powder and chopped cashews.
- In another bowl combine the oil with the almond milk and the stevia with an electric whisk on low speed, when they are blended add them to the dry ingredients.
- Mix the dough first with a wooden spoon and, as soon as it starts to become less soft, with your hands. It shouldn't be kneaded a lot but everything must remain together.
- Form a ball and put it in the refrigerator covered with plastic wrap for half an hour.
- Preheat the oven to 180° and prepare a tart pan of about 26 cm by covering it with baking paper, then roll out with a rolling pin just over half of the dough (about 4mm thick) and then, trying not to break it, arrange it in the pan.
- Also roll out the remaining dough and cut it with a knife into strips of the same width.
- Prick the base of the dough with a fork, fill it with the sugar-free jam of your choice and finish by arranging the strips of dough in a grid pattern.
- Bake in the oven at 180° for about 25 minutes, the surface must be golden.
