Tofu cream tart
Instructions
Place the flour in fontana on the countertop, paid to the oil and wipe your hands, so as to incorporate the ingredients and get some sort of pebbles.
Add salt, malt, lemon zest, toasted hazelnuts, deprived of skin that covers and chopped finissimamente.
Continue to knead quickly with your fingertips, without losing too much time, and finally add 20 cl of water ice.
Flour a cloth clean, get the dough and let it rest in a cool place for at least an hour.
In the meantime go to tofu cream preparation: pour a little water in a pan, add lemon juice, salt and chopped tofu, Cook for 2 minutes, drain and let cool.
Pour into Blender, join the malt, little water and blend, so as to obtain a homogeneous compound.
Finally, chop almonds and then to the cream, stirring thoroughly.
Spent the time you have left to rest the dough for the tart, roll it out with a rolling pin, no taller than 1 cm; If you tend to break or crumble, place it between 2 sheets of wax paper.
Heat the oven to 200 degrees.
about, grease a baking dish with oil and sprinkle of breadcrumbs, foderatela with the dough, infornatela and cook for 20 minutes.
Spent the time expected, remove from oven, let cool, put on a serving dish, spread with tofu cream and sprinkle with grated chocolate and carob.
Before serving, wait a couple of hours.
Ingredients and dosing for 4 persons
- 200 g of wheat wholemeal flour
- 100 g of durum wheat semolina
- 2 tablespoons of corn oil
- 1 pinch of salt
- 2 tablespoons of rice malt syrup
- == 1 lemon (zest)
- 100 g of shelled hazelnut
- Corn oil
- Integral breadcrumbs
- Carob chocolate, grated
- For the cream:
- 2 lemons (juice)
- 2 teaspoons of salt
- 350 g of fresh tofu
- 50 g of rice malt syrup
- 50 g of shelled almonds