Even the most attentive to diet, every now and then they want to enjoy a dessert. Unfortunately, the desserts that delight the palate so much are insidious due to the load of calories they bring and above all due to the presence of too many refined sugars, dangerous because they raise the level of insulin, with a consequent lowering of the sense of satiety.
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Even the most attentive to diet, every now and then they want to enjoy a dessert. Unfortunately the desserts that delight the palate so much are insidious for the load of calories they bring and above all for the presence of too many refined sugars, dangerous because they raise the level of insulin, with a consequent lowering of the sense of satiety.
I therefore propose a sweet without sugar, to eat at the end of a salad-based meal!
Average recipe cost € 6
Preparation time 30 minutes - cooking 40 minutes
Ingredients for the pasta:
- 280 g of organic whole wheat flour
- 100 g of butter or organic vegetable margarine for vegans
- 1 teaspoon salt
Ingredients for the filling:
- 800 g of pitted cherries
- 3 tablespoons flour
- A pinch of salt
In a bowl, mix 250 g of flour with the butter or the margarine, using two knives, one in each hand, and literally cutting the cubes until they become small spheres. It usually takes 5 minutes if the dough is already soft.
With the remaining 30 g in a small bowl, prepare a batter with half a glass of cold water, to be added to the mixture with a fork until you get a ball. If the flour does not mix completely, add a few drops of water.
Divide the dough into two halves that are not perfectly equal e prepare two discs, one the diameter of the tart pan (23 cm) and the other slightly larger. Place the first disc in the pan and fix the imperfections with your fingers. It is preferable to roll the dough with a rolling pin, but if it is not available you can roll out the dough directly into the pan.
Mix the two tablespoons of flour in a glass with a pinch of salt: this mixture is used to thicken the liquid that is generated during cooking.
Fill the crust with a first layer of cherries, sprinkle with the thickening mix and continue until the space is complete.
Cover the fruit with the second disc of dough and seal with the pressure of your fingers or with the help of a fork, to give the characteristic edge. Make small slits at the top of the crust to allow the steam to escape.
Bake about 40 minutes at 210 ° C until the crust is browned and the fruit is cooked.
The tart must be left to cool. The best way to enjoy it is lukewarm with a scoop of soy ice cream.
photos and texts: Elena Winch