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Carob and hazelnut cream tart


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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


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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(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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