The Agrisicilia team
Ingredients
For the soft base with almond oil and milk, lactose-free
2 eggs
100 g of fine granulated sugar
the seeds of a Bourbon vanilla bean or a teaspoon of extract
the grated rind of half an untreated lemon
a pinch of salt
60 ml of peanut or corn or sunflower oil
100 ml of vegetable almond milk, unsweetened
130 g of flour 00 or 0
20 g of almond flour or finely ground almonds with a spoonful of flour taken from the total
6 g of baking powder
For the bath
half a glass of limoncello syrup, made to taste with water and limoncello liqueur
For the filling
about 4 tablespoons Sicilian lemon jam
For decoration
strawberries, berries and fruit to taste
untreated flowers
The soft fruit tart and Sicilian lemon marmalade is a delicious soft tart, without milk and without butter, therefore lactose-free, based on seed oil and almond milk, filled with Sicilian lemon marmalade. A soft, fresh and aromatic tart, with lemon marmalade from Sicilian citrus groves. Perfect for breakfast or as a snack, the soft fruit tart and Sicilian lemon jam is also suitable for celebrating a birthday, for its elegance and beauty! It will meet everyone’s tastes with its freshness and aroma.
Instructions
Prepare the soft oil base.
1. Grease and flour (or treat with release spray) the mold and preheat the oven to 180°C.
2. In a planetary mixer with a whisk or in a bowl and with an electric mixer, beat the eggs with the sugar, a pinch of salt, the vanilla and the grated lemon zest until the mixture is light and frothy. Slowly add the seed oil, continuing to mix at low speed and then, still slowly, add the almond milk. Finally, add the sifted flours with the baking powder and work the mixture until incorporated.
3. Transfer the dough into the mold and bake in the oven for about 20 minutes. The toothpick test is worth it. Leave to cool and unmold.
4. Transfer the base onto a tray, backsplash or plate and sprinkle with the limoncello syrup.
Stuffed, in the hollow created by the mold itself, with about four tablespoons of Sicilian lemon marmalade. Spread well with a spatula or spoon.
5. Decorate with the fruit, brushed lightly with neutral jelly or with the same Sicilian lemon marmalade diluted with a little hot water. Finish the decoration with flowers, if you use them.
The tart can be kept in the refrigerator for up to 3 days but take it out at room temperature at least an hour before serving.
Final result
