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Carob and hazelnut cream tart

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

for the cream:
60 g of peeled hazelnuts
70 g of soya passed
.5 Apple (mature, sweet)
3 tablespoons of carob flour
1/2 teaspoon of vanilla extract
2 tablespoons raw cane sugar

for the dough:
1 slice of Apple
100 g wholemeal flour
1 tablespoon of cornstarch
1 tablespoon malt
.5 teaspoon of vanilla extract
3 tablespoons raw cane sugar
1 pinch of salt
1 pinch of baking soda
2 tablespoons of olive oil

Instructions

Preparation for the cream:
Mix the hazelnuts with the vanilla and the sugar enough to obtain a smooth cream.
Add the Apple, the carob flour and soy and blend again: If the cream is not too thick, you can add a piece of Apple.

Preparation for the dough:
Grate the Apple on a pastry Board, add the sifted flour, baking soda, sugar, cornstarch, vanilla, salt, malt and then the oil.
Knead 10 minutes or so.
Roll out the dough thin and line a baking pan (non-stick) of 27 cm in diameter and place in oven 30 minutes.
Garnish with cream.


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Notes

(Thanks to Valentina B.)

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La passata di soia è soia gialla, lasciata in ammollo 10 ore e poi cotta un paio di ore circa e passata con il passaverdura (e a questo punto diventa bianca panna). Io ne faccio quindi dei vasetti (bicchieri di plastica), la congelo e la utilizzo quando serve per la preparazione di dolci, creme e così via...

- Valentina -

 
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