ingredients

For the pie shell
125ml of white grape juice
100ml sparkling water with lime or lemon
2g agar-agar

For garnish
1 brick of 300ml of soy preparation for whipped cream, refrigerated
4 drops of mint essential oil
250g of blueberries
Some mint leaves for decoration

Steps

Step 1

Pie crust: have baking paper, beans and two round pie dies of different diameters (23cm and 24cm) on hand. Shirt the large food film mold. In a saucepan, bring to the boil the white grape juice, the sparkling water and the agar-agar. Let it simmer for 30 seconds (on contact with the agar-agar, the sparkling water sparkles even more). Pour into the large pan. Carefully place a sheet of baking paper on top and overlay the small baking tin. Fill a good amount of dry beans to create a weight: the juice takes the form of the mold, without overflowing. Refrigerate approx. 2h.

2nd step

Filling : mix the very cold soya blend with the mint essential oil. Climb in whipped cream. Put in the fridge approx. 1h.

Step 3

Assembly: unmold the pie shell very gently on a serving platter. Using a piping bag, garnish with whipped cream. Finish with blueberries and some mint leaves.

tips

The opinion of the nutritionist:

An ultralight tart and interesting because the regulation of grape juice requires to put only grapes (there are no diluted fruit concentrates). The recipe is not very fat because it includes soy cream. Finally, drops of essential oil of mint promote good digestion.