Delicious tarts, always in season!
A tart can be adapted into countless variations. It consists of a crunchy shortcrust base and a soft part like jam and cream.
In this tart, I used spelt flour (a flour I often use instead of the more refined 00) and lactose-free butter.
For the filling, I chose lactose-free Greek yogurt and blueberry jam.
This delicious tart is a fantastic dessert also suitable for lactose intolerant people.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/3 cups Spelt flour
- 1/2 cup Rice flour
- 1 1/4 cups Potato starch
- 1 cup Powdered sugar
- 1/2 cup Butter (lactose-free)
- 4 Egg yolks (hard-boiled)
- 1 tbsp Soy milk
- 1 pinch Cream of tartar (or baking powder)
- 1 cup Yogurt (lactose-free)
- to taste Blueberry jam
Tools
- 1 Bowl
- 1 Pan springform for tarts
Preparation
As you have seen, this shortcrust is made with hard-boiled egg yolks.
So first, we boil the eggs for about 10 minutes, then we take out the yolks.
Once they are cold, put them in a bowl and crumble them finely with your hands. Add all the other dry ingredients.
Add the softened butter and mix until a dough is formed.
Let it rest in the fridge for about half an hour.
Take the dough out of the fridge and roll it out with a rolling pin between two sheets of parchment paper for convenience, quite thin, about 0.2 inches.
Place the rolled-out dough in a tart pan or mold, spread the lactose-free yogurt and a layer of jam.
Bake in the oven at 350°F for about 18 minutes.
