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Soft pistachio tart - egg-free and butter-free

Soft pistachio tart - egg-free and butter-free

@francy.fitness.passion

Suitable for those intolerant to eggs and lactose

Difficulty: Easy
Cooking: 25 min
Preparation: 20 min
Country: Italia

Ingredients

No. Servings
  • Type 2 flour200g
  • Pistachio flour50g
  • Erythritol115g
  • 0% greek yogurt170g
  • Seed oil100mL
  • Plant-based milk150mL
  • Vanilla sachet1unit
  • Baking powder8g
  • For the filling
  • Pistachio protein cream from granella di pistacchi150g
  • Pistachiosto taste
  • Chocolate chipsto taste

Preparation

  1. STEP 1 OF 4

    Mix all the ingredients with electric beaters, pour them into a non-stick tart mold.

  2. STEP 2 OF 4

    Bake at 180°C for 25 minutes.

  3. STEP 3 OF 4

    Once cooled, spread the pistachio cream on the surface.

  4. STEP 4 OF 4

    Decorate as desired with chopped pistachios and chocolate chips.

General Information

Storage notes

Store in a cool, dry place

Origin

Italia, Abruzzo

Analysis

Lifestyles

Vegetarian - Suitable
Vegan - Not suitable
Gluten-free - Suitable
Lactose-free - Not suitable
Fish-free - Suitable
Nickel-free - Not suitable

Intolerances and allergies

Crustaceans - Suitable
Eggs - Suitable
Fish - Suitable
Peanuts - Suitable
Soy - Suitable
Milk - Not suitable
Nuts - Not suitable
Celery - Suitable
Mustard - Suitable
Sesame - Suitable
Sulphites - Suitable
Lupins - Suitable
Molluscs - Suitable
Legumes - Suitable
Solanaceae - Suitable
Flavorings - Suitable
Coffee - Suitable
Monocotyledon - Suitable
Tomato - Suitable

Macronutrients (100 gr)

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
  • Proteins
    7.87g·15%
  • Carbohydrates
    17.5g·34%
  • Fats
    23.3g·46%
  • Fibers
    2.45g·5%