Ingredients
No. Servings
- Rice flour
170g170g - Cornstarch
100g100g - Granulated sugar
100g100g - Extra virgin olive oil
70g70g - Fine corn flour
30g30g - Chopped walnuts
20g20g - Grated organic lemon zest
1Tablespoon 1Tablespoon - Fresh eggs
2Nr2Nr - Baking powder1/2 Teaspoon
- Salt
1Pinch 1Pinch - Jam of choice8-10 Tablespoons
- Powdered sugar
1Tablespoon 1Tablespoon - Tart molds8-10 Nr
Preparation
- STEP 1 OF 7
Sift the flours and baking powder.
- STEP 2 OF 7
Add the oil, salt, grated lemon, chopped walnuts, and sugar to the flours.
- STEP 3 OF 7
Knead these ingredients and finally add the eggs, continue kneading.
- STEP 4 OF 7
Make a dough ball and refrigerate to rest. Take the shortcrust pastry and roll it out on parchment paper.
- STEP 5 OF 7
Line the tart molds with shortcrust pastry and fill with jam.
- STEP 6 OF 7
Make strips with the shortcrust pastry and close the tarts. Bake at 180°C for about half an hour.
- STEP 7 OF 7
Once cooked, let cool and sprinkle with powdered sugar.
General Information
Origin
Italia, Campania
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Energy (kcal) | 426.38 |
Carbohydrates (g) | 69.99 |
of which Sugars (g) | 23.17 |
Fat (g) | 16.48 |
of which Saturates (g) | 2.21 |
Protein (g) | 3.52 |
Fiber (g) | 0.79 |
Sale (g) | 0.23 |
- Proteins3.52g·4%
- Carbohydrates69.99g·77%
- Fats16.48g·18%
- Fibers0.79g·1%