Two-Tone Tart – Ilaria Moretti

Preparation

In a bowl, mix the amaranth flour with the fruit you have previously blended or grated. Add a teaspoon of vegetable oil if desired.

The proportion to follow is about 100 g of flour per half a fruit, but adjust the amount of flour if the fruit is particularly large.

Work the ingredients until you obtain a homogeneous dough. Spread the dough in a tart pan, forming an even base. Press lightly with your hands to compact the dough.

Prepare the sugar-free and lactose-free creams.

In a saucepan, add the plant-based milk, 50 grams of amaranth flour, half a blended apple, and some lemon zest. Cook on the stove until it thickens. Pour the cream over the tart base, spreading it evenly.

Meanwhile, prepare the second cream by mixing a tablespoon of carob flour with a little water. Add this cream to the tart using a spoon.

Bake in a preheated oven at 180°C (356°F) for about 25–30 minutes, or until the tart turns golden.

Once baked, let it cool before slicing and serving.

This two-tone tart is designed to accommodate various dietary needs, offering a delicious and customizable option for those intolerant to gluten, dairy, nickel, or histamine. Experiment with ingredients and proportions to create your unique version!