My jam tart 2nd version: gluten free vegan shortcrust pastry / La mia crostata 2 la vendetta: frolla vegan senza glutine

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Hello everyone!

A few time ago I posted my shortcrust pastry, here:

https://valevegglutenfree.wordpress.com/2015/12/02/my-jam-tart-gluten-free-vegan-shortcrust-pastry-la-mia-crostata-frolla-vegan-senza-glutine/

Today I wanna share with you the second and last version of it! I think it’s even better! If you try them both let me know which one do you like the best! 😉

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Ingredients (for a 28 cm diameter mold):

120 gr rice flour

100 gr wholemeal sorghum flour

90 gr peeled almonds ground to flour

50 gr tapioca starch

70 gr brown sugar

80 ml extra virgin olive oil

1/2 tsp baking soda

110 gr hazelnut milk (or other vegetable gluten free milk)

270 gr dark cocoa and hazelnut vegan spread

Method:

Sift the flour and starch in a bowl, add baking soda and sugar.

Grind the almonds to get a flour and add it into the bowl. Now blend.

Pour oil and milk stirring with a wooden spoon until you can knead the dough with your hands.

Let it stand into the fridge for about 30′.

Line the cake mold with baking paper, then spread out the dough with your hands into the mold (remember to save a piece of the dough for the strips you’ll put over the filling).

Use your fingers to shape the sides of the tart, just pressing the dough from the center to the sides.

Add the cocoa and hazelnut cream and spread it out.

Bake in preheated oven to 180* for about 35′.

Let the tart cool down at room temperature before serving.

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Enjoy!


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Ciao a tutti!

Recentemente ho pubblicato la mia frolla, qui:

https://valevegglutenfree.wordpress.com/2015/12/02/my-jam-tart-gluten-free-vegan-shortcrust-pastry-la-mia-crostata-frolla-vegan-senza-glutine/

Oggi voglio condividerne con voi la mia seconda ed ultima versione! Penso che sia addirittura più buona! Se le provate entrambe fatemi sapere quale preferite! 😉

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Ingredienti (per uno stampo da 28 cm di diametro):

120 gr farina di riso

100 gr farina di sorgo integrale

90 gr mandorle pelate ridotte a farina

50 gr amido di tapioca

70 gr zucchero di canna

80 ml olio evo

1/2 cucchiaino bicarbonato

110 gr latte di nocciola (o altro latte vegetale senza glutine)

270 gr crema vegan di cacao e nocciole (io uso Cacao Intenso della Ecor)

Procedimento:

Setacciate farine ed amido in una scodella, aggiungete bicarbonato e zucchero.

Macinate le mandorle fino a ridurle in farina ed aggiungetela nella terrina. Ora mescolate.

Versate olio e latte mescolando con un cucchiaio di legno finché non potete impastare con le mani.

Lasciate riposare l’impasto in frigo per circa 30′.

Foderate la tortiera con carta forno, poi stendete l’impasto con le mani direttamente nello stampo (ricordate di conservarne un pezzo per le strisce che metterete sopra alla farcitura ).

Usate le dita per dare forma al bordo, semplicemente premendo sull’impasto dal centro verso i bordi.

Aggiungete la crema di cacao e nocciole e spalmatela.

Cuocete in forno preriscaldato a 180* per circa 35′.

Fate raffreddare la crostata a temperatura ambiente prima di servire.

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Buon appetito!

 

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