- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 581.22 (Kcal)
- Carbohydrates 77.40 (g) of which sugars 39.58 (g)
- Proteins 6.01 (g)
- Fat 28.74 (g) of which saturated 18.14 (g)of which unsaturated 10.35 (g)
- Fibers 3.22 (g)
- Sodium 69.36 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Soft Tart with Strawberry Compote, with Corn Flour, Egg-Free
I found the recipe for this shortcrust pastry, very soft and crumbly, in a small recipe book of old recipes from Lombard tradition, received as a gift, which says it is taken from the New Domestic Recipe Book of 1935. In Lombardy, finely ground yellow flour for desserts is quite easily available, if in other parts of Italy you have trouble finding it you can grind cornmeal for polenta with an electric grinder or with a Thermomix.
