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Preheat the oven to 180°C.
Prepare the filling: pit the cherries and mix them with the lemon juice, cornstarch and erythritol.
Whip the egg whites until stiff with the 40 g of erythritol and the tablespoon of lemon juice.
Prepare the base: in a bowl, mix the amaranth flour with the 40 g of shredded coconut.
Gently fold the amaranth flour and shredded coconut into the whipped egg whites with a spatula.
Transfer the mixture into a lightly oiled tart pan and level it with your hands or with a small glass.
Spread the cherries on top and cover with the chopped almonds and coconut.
Bake the tart in the preheated oven and cook for about 20 minutes.
Remove the amaranth tart from the oven, let it cool, and then store it in the refrigerator if you do not eat it right away.
In the refrigerator
Amaranth tart is a dessert with an unusual but good flavor, ideal to enjoy as a dessert or snack.
Italia, Veneto
| Energy (kcal) | 153.13 |
| Carbohydrates (g) | 27.61 |
| of which Sugars (g) | 5.09 |
| Fat (g) | 6.55 |
| of which Saturates (g) | 1.97 |
| Protein (g) | 5.71 |
| Fiber (g) | 2.99 |
| Sale (g) | 0.01 |
