A delicious tart without butter and without lactose, perfect for those looking for a light but tasty dessert. The combination of ricotta, coconut, and chocolate makes it irresistible.
Step 1 of 7: In a bowl, add the eggs, sugar, grated lemon zest, and 1 pinch of salt, then mix.
Step 2 of 7: Add the oil in a stream, then the sifted flour and baking powder.
Step 3 of 7: Form a dough ball and let it rest in the fridge for 30 minutes.
Step 4 of 7: Meanwhile, mix the ricotta in a bowl with powdered sugar, grated coconut, and chocolate chips.
Step 5 of 7: Take the shortcrust pastry back and roll it out between two sheets of parchment paper.
Step 6 of 7: Shape the edges, prick with the tines of a fork, and spread the cream filling.
With the remaining shortcrust pastry, make the classic strips and bake in a preheated fan oven at 170 degrees for about 40 minutes.
Recipe by
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving182 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,865 kJ446 kcal | 1,023 kJ245 kcal |
| Fat | 16.6 g | 9.11 g |
| of which saturated fatty acids | 10.86 g | 5.96 g |
| Carbohydrates | 64.52 g | 35.4 g |
| of which sugars | 33.08 g | 18.15 g |
| Fibre | 2.93 g | 1.61 g |
| Protein | 13.36 g | 7.33 g |
| Salt | 0.15 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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