Pistachio and peach tart

Ingredients:

• 20 g of Ruggeri buckwheat flour
• 20 g of Ruggeri rice flour
• 160 g of egg white
• 1 teaspoon pistachio cream
• 100g of peach cut into slices
• 50g of Greek yogurt 0

Procedure: Turn the oven on to 180°. In a bowl mix the flours, egg white and water until you get a smooth mixture, then divide it into 3 silicone molds of 10 cm diameter and bake for 5 minutes. Once cooked, leave to cool. Cover each tartlet with yogurt and decorate with sliced ​​plum, finally pour the pistachio cream. C 34.1 – G 9.9 – P 27.2 – Cal 348

Recipe by " Fitndelicious "