ERYTHRITOL PIE

INGREDIENTS:

• 500g flour
• 200gr Erythritol
• 250g butter
• 2 eggs
• Grated orange and lemon zest
• 1 pinch of salt
• 1 teaspoon Beppiani baking powder
• 250g sugar-free fruit jam (follow the recipe for sugar-free fruit jam with erythritol Beppiani)

METHOD:

On a pastry board, arrange the flour, yeast and erythritol in a fountain shape and make a hole in the center. Add the butter cut into pieces, the eggs, a pinch of salt and the grated orange and lemon zest. Start mixing from the inside by beating the eggs with a fork and incorporating more and more flour. Continue by hand until you obtain a smooth ball of dough. Work the dough as little as possible to avoid melting the butter which would make the dough sticky.

Wrap the shortcrust pastry in cling film and place in the refrigerator for at least half an hour.

Remove the dough from the fridge and divide it into two parts. One will be used to create the base and one for the striped decorations on top of the jam. Flour the pastry board well and roll out the shortcrust pastry to a thickness of about 0.5 cm. Place it on a tart pan or a springform pan lined with baking paper.

At this point spread the fruit jam on the base of the tart and decorate it with crisscrossed strips of pastry. Bake the tart at 180°C for about 40-45 minutes in a static oven.

Make sure the shortcrust pastry is well cooked before removing the tart from the oven.