Tropical Gluten-Free Babbaiola Tart

Name: Tropical Gluten-Free Babbaiola Tart
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Italia
Ingredients: 180 g Rice flour; 70 g Coconut flour; 120 g Lactose-free butter; 90 g Sugar; 1 unit Egg; as needed Salt; as needed Ground ginger; 3 units Eggs; 80 ml Passion fruit juice; as needed Coconut for decoration; 200 ml Plant-based cream; 20 g Cornstarch; 200 ml Almond milk; 30 ml Lemon juice; 180 g Lactose-free ricotta; 80 g Sugar; 1 unit Passion fruit for decoration

@viaggiando-mangiando

Category: Desserts

A variation of the Neapolitan Babbaiola with passion fruit, gluten-free and lactose-free.

Difficulty: Medium

Cooking time: 35 minCooking: 35 min

Preparation time: 25 minPreparation: 25 min

Country: Italia

viaggiando-mangiando@viaggiando-mangiando

Ingredients

No. Servings

Rice flour180g
Coconut flour70g
Lactose-free butter120g
Sugar90g
Egg1unità
Saltas needed
Ground gingeras needed
Eggs3unità
Passion fruit juice80ml
Coconut for decorationas needed
Plant-based cream200ml
Cornstarch20g
Almond milk200ml
Lemon juice30ml
Lactose-free ricotta180g
Sugar80g
Passion fruit for decoration1unità

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 10
For the shortcrust pastry: combine the ingredients, knead and let rest for 30 minutes.
STEP 2 OF 10
For the lemon cream: heat the cream, add 2 eggs, cornstarch, almond milk, lemon juice, and a pinch of salt.
STEP 3 OF 10
Thicken the cream and let it cool.
STEP 4 OF 10
Mix the ricotta with the sugar, add the passion fruit juice and 1 egg.
STEP 5 OF 10
Add the lemon cream.
STEP 6 OF 10
Spread the shortcrust pastry in a 22 cm tart pan.
STEP 7 OF 10
Fill with the cream and decorate with the classic strips.
STEP 8 OF 10
Bake in a static oven at 180°C for 35 minutes.
STEP 9 OF 10
Remove from the oven and let cool.
STEP 10 OF 10
Decorate with passion fruit and coconut.

Suggestions

22 cm tart pan
Static oven

General Information

Storage notes

Store in the refrigerator and consume within 2-3 days.

More information

Variation of the lemon babbaiola.

Origin

Italia

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

Preparation

STEP 1 OF 10

For the shortcrust pastry: combine the ingredients, knead and let rest for 30 minutes.

STEP 2 OF 10

For the lemon cream: heat the cream, add 2 eggs, cornstarch, almond milk, lemon juice, and a pinch of salt.

STEP 3 OF 10

Thicken the cream and let it cool.

STEP 4 OF 10

Mix the ricotta with the sugar, add the passion fruit juice and 1 egg.

STEP 5 OF 10

Add the lemon cream.

STEP 6 OF 10

Spread the shortcrust pastry in a 22 cm tart pan.

STEP 7 OF 10

Fill with the cream and decorate with the classic strips.

STEP 8 OF 10

Bake in a static oven at 180°C for 35 minutes.

STEP 9 OF 10

Remove from the oven and let cool.

STEP 10 OF 10

Decorate with passion fruit and coconut.

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)	237.86
Carbohydrates (g)	21.08
of which Sugars (g)	11.96
Fat (g)	15.18
of which Saturates (g)	8.93
Protein (g)	5.23
Fiber (g)	0.75
Sale (g)	0.04