Suitable for those intolerant to eggs and lactose
Mix all the ingredients with electric beaters, pour them into a non-stick tart mold.
Bake at 180°C for 25 minutes.
Once cooled, spread the pistachio cream on the surface.
Decorate as desired with chopped pistachios and chocolate chips.
Store in a cool, dry place
Italy, Abruzzo
| Energy (kcal) | 311.74 |
| Carbohydrates (g) | 17.5 |
| of which Sugars (g) | 3.13 |
| Fat (g) | 23.3 |
| of which Saturates (g) | 3.95 |
| Protein (g) | 7.87 |
| Fiber (g) | 2.45 |
| Sale (g) | 0.13 |
