Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
- - 90g semintegral wheat flour
- - 3 tablespoons Sugar
- - 25g corn starch
- - 20g almond flour
- - 1 lemon
- - 25g unsalted Pistachios
- - 15g Dark Chocolate
- - half a teaspoon baking powder
- - Sunflower Seed Oil
- - Apple Juice
INSTRUCTIONS
- Combine the wheat flour and the almond flour with the baking powder, half of the sugar, 2 tablespoons oil and as much apple juice needed to obtain a consistent dough. Cover it with a damp cloth and let it sit in the fridge for 30 minutes.
- Thinly level the dough and use it to cover 4 10cm wide moulds. Create some holes with a fork and bake them at 180°C for 10 minutes.
- Grate the lemon peel and squeeze the juice. Add some water to the lemon juice, to obtain 250ml liquid, then combine it with the remaining sugar.
- Simmer the juice and the corn starch in a small pan, bring to boil and keep stirring for 2-3 minutes, then add the grated lemon peel.
- Distribute the custard in the moulds and let them cool down. Before serving, decorate with the crushed pistachios, the chocolate flakes and, if you wish, some fresh lemon peel.
