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Christine Folkes
Fresh pastry with lemon curd
Pastry of mascarpone, lemon curd, coconut and honey with a base of oatmeal, nuts and dates.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Put the oatmeal and nut mixture in a high beaker and puree with the hand blender until a fine mixture.
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Cut the dates into small pieces and melt the coconut oil.
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Add the dates, coconut oil and honey to the oatmeal and mix.
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Grease the spring form. Line the spring form with parchment paper, spread the mixture over the bottom and press well.
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Bake for about 20 minutes in the oven and allow to cool.
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In the meantime, mix the mascarpone with the lecurd and ¾ of the grated coconut and spread evenly over the bottom in the spring form.
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Garnish with the rest of the coconut. Cut into 8 pieces and serve with a leaf of mint.
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Nutrition
415Calories
Sodium1% DV30mg
Fat48% DV31g
Protein12% DV6g
Carbs9% DV27g
Fiber16% DV4g
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