Crostata with jam

Publiée le 14/06/2019


for 6 individual cakes


Recipe and photo of

Eléonora Sernagiotto naturopathe



Crostata with jam
and coconut oil Vigean

Preparation: 20 min
Cooking: 20 min
Rest: /


  • 2 egg whites
  • 2 teaspoons of lupine or chickpea flour
  • 100 gr of virgin coconut oil Vigean or deodorized coconut oil Vigean
  • 25 gr of Vigean cooking oil
  • 80 gr of integral cane sugar
  • 100 gr of rice flour
  • 100 gr of corn flour
  • 50 g of cornstarch
  • 1 teaspoon of vanilla extract
  • 1 pinch of salt
  • jam


  1. In a bowl beat the 2 egg whites with 2 teaspoons of lupine flour or chickpeas.
  2. In a salad bowl put: :
  3. 100gr of deodorized coconut oil Vigean
    25gr of Vigean cooking oil
    80gr of integral cane sugar

    100gr of rice flour

    100 gr of corn flour

    50 gr of cornstarch

    1 cc of vanilla extract and 1 pinch of salt.

  4. Add the contents of the cup to the bowl and knead the dough while melting the coconut oil in the hands.
  5. Arrange the dough on a board and continue working for about 10 minutes.
  6. Make a ball and wrap with a transparent film, put in the refrigerator for 30 minutes.
  7. Take out the dough:
Keep ¼ of dough for decoration.
Roll out the rest of the dough using the rolling pin, arrange it in a rectangular mold, garnish with the jam of your choice.

Use the remaining dough to decorate your dish.

Good taste tasting!
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