Easter shortcrust tart with millet
I plan to have two Easter shortcrust tarts this year, both of course in a healthy way 🙂
Like every year I share with you my recipes, because maybe like me you would like to replace the traditional pastries with modified versions. I especially recommend it to allergy sufferers and people with intolerance to gluten or dairy products;)
Easter shortcrust tart with millet
Preparation:
Make dough in the kitchen mixer. Preheat the oven to 180 degrees, and in the meantime prepare the 20 x 30 size mold and place the baking paper.
Place a thin layer of dough into a baking mold and bake for about 20 minutes.
Prepare the filling by blending the soaked dates with peanut butter and salt. Put the mass on the crust of the cake and pour the melted chocolate.
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