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lemon tart
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
8 servings
Vanessa Machado
@vanessamachadonutrichef- Ingredients
- Recipe
- Eggs2 unit(s)
- Brown rice flour150 g
- Almond flour150 g
- Potato Starch75 g
- Coconut Butter60 g
- Demerara sugar40 g
- Sicilian lemon1 unit(s)
- Raw cashews1/4 cup
- Gems3 unit(s)
- Coconut oil3 tablespoon
- egg whites3 unit(s)
- Demerara sugar120 g
- Basic method of preparation: mix all the flours and add the eggs and butter to the point of ointment. Knead well until it forms a single dough. Arrange in removable bottom molds or in a single shape covering the bottom and sides. Bake at 180 degrees for 15 minutes. Stuffing preparation method: cook the chestnuts for 15 minutes and discard the water. Beat the chestnuts with lemon juice until they form a smooth cream, you can do this process in the mixer. Beat the yolks with the sugar until a white cream is formed and take the cream with the yolks and the chestnut cream to the fire. Stir quickly over low heat until thickened. Turn off and add coconut oil. Mix well and fill the pies. Return to the oven for another 8 minutes. Remove and cover with Swiss meringue. Meringue: 3 egg whites + 1 1/4 cup demerara sugar. Preparation mode: Take the whites and sugar on low heat and stir until it is at bullet point (make a thread when you pull) turn off and take the mixer. Beat well until it forms a firm meringue. Take it to the fridge and after cold serve!
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