Nonna Lella tart
Composition
- Almond shortcrust pastry
- Nonna Lella hazelnut and cocoa cream
Ingredients for almond shortcrust pastry
Semi-whole wheat flour
g
440
Directions
Pour vegan butter, sugar, almond flour, salt and the pulp of vanilla pod into the kitchen-aid equipped with a flat beater, add oat milk and ¼ of wheat flour.
Let the mixture amalgamate, then add the remaining flour.
Realization
Roll out the almond shortcrust pastry to a thickness of mm. 3, line a cake pan of cm. 16 of diameter, cm. 3 height with the pastry. Bake it at 150° C for about 20 minutes. Cool down.
With a pastry bag spread the Nonna Lella cream up to the edge of the tart (about g 180 for each tart). Decorate at will. To get a different consistence and a more compact cream, the tart can be bake at 160° for 15 minutes more.
As alternative to Nonna Lella you can use: Blanco Almond cream - Cafècao Cocoa and coffee cream - Nobile Pistachio cream - Hazelnut Hazelnut cream - Prezioso Pistachio cream with caramelised Pistachio grains
Nonna Lella tart
Composition
- Almond shortcrust pastry
- Nonna Lella hazelnut and cocoa cream
Ingredients for almond shortcrust pastry
Semi-whole wheat flour
g
440
Directions
Pour vegan butter, sugar, almond flour, salt and the pulp of vanilla pod into the kitchen-aid equipped with a flat beater, add oat milk and ¼ of wheat flour.
Let the mixture amalgamate, then add the remaining flour.
Realization
Roll out the almond shortcrust pastry to a thickness of mm. 3, line a cake pan of cm. 16 of diameter, cm. 3 height with the pastry. Bake it at 150° C for about 20 minutes. Cool down.
With a pastry bag spread the Nonna Lella cream up to the edge of the tart (about g 180 for each tart). Decorate at will. To get a different consistence and a more compact cream, the tart can be bake at 160° for 15 minutes more.
As alternative to Nonna Lella you can use: Blanco Almond cream - Cafècao Cocoa and coffee cream - Nobile Pistachio cream - Hazelnut Hazelnut cream - Prezioso Pistachio cream with caramelised Pistachio grains
