Summer Berry and Yogurt Tart
Photo © Aran Goyoaga
- 1/2 cup (60 g) millet flour
- 1/4 cup (30 g) cornstarch
- 1 tablespoon natural cane sugar
- 1/4 teaspoon fine sea salt
- 8 tablespoons (110 g) unsalted butter, cut into 1/2-inch pieces
- 6 to 7 tablespoons ice water
- 1/4 cup (50 g) natural cane sugar
- 1 teaspoon lemon zest
- 3 eggs
- 3 tablespoons almond flour
- 1/2 cup (125 ml) whole-milk yogurt
- 1/2 cup (125 ml) whole milk
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Lemon, zest (1 teaspoon)
- Cooking & Baking
- Almond flour (3 tablespoons)
- Cane sugar, natural (5 tablespoon)
- Cornstarch (1/4 cup)
- Millet flour (1/2 cup)
- Sea salt, fine (1/4 teaspoon)
- Drinks
- Ice water (6 tablespoons)
- Dairy
- Butter, unsalted (8 tablespoons)
- Whole milk (1/2 cup)
- Whole-milk yogurt (1/2 cup)
- Refrigerated
- Eggs (3)
Preparation
Read recipe preparation on cannellevanille.com
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Published August 9, 2012 (6 months ago).
45 people saved this recipe.
