Time: 50 minuti
Difficulty: Facile

A pastry in vegan and gluten-free version to offer a cake accessible to all palates. The jam tart with berries is very simple but great taste.

Ingredients:

300 g Molino cakes and biscuits from Giovanna
125 g sugar
120 g sunflower seed oil
1 g bicarbonate or 4 g yeast for gluten-free desserts
100 g gluten-free rice drink
1 untreated grated lemon
125 g gluten-free berries jam

Time: 50 minutes + rest time
Difficulty level: easy

Combine in a bowl the mix, yeast, sugar and lemon zest. Mix and then add the rice drink and the oil and knead with your hands until you absorb the liquids and form a non-sticky dough.
Put to rest in the refrigerator for an hour, then divide the dough into two parts, one larger to make the base, the second for the strips.
Roll out the gluten-free vegan pastry with a little rice flour, baking paper and rolling pin up to a thickness of 1 cm, place in the cake pan from 18 cm in diameter.
Pour the jam and distribute evenly on the base of the cake.
Roll out the second part of the dough at the thickness of 1 cm and form about 6 strips of the same width. Put first three in a parallel direction and then the other three in order to create the typical design of the tart.
Bake at 175 degrees for 25-30 minutes or until the tart is slightly golden on the surface.
This type of gluten-free vegan dessert should be left to rest for a few hours for the pastry to flavor with the moisture of the jam and regain friability with rest.