- Desserts
- MEDIUM
- 60 min
Spelt tart with Nonno Nanni Fresco Spalmabile by Peri & the kitchen
Ingredients for the pastry:
– 300 g spelt flour
– 90/100 g extra virgin olive oil
– 100 g sugar
– 1 whole egg and 1 yolk
– 1 pinch salt
– 1 teaspoon baking powder
Ingredients for the filling:
– 350 g Fresco Spalmabile
– 1 whole egg and 1 yolk
– 100 g icing sugar
– 1 vanilla pod
– orange flavouring
– untreated orange peel
– fresh fruit of your choice to decorate
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
Method
First prepare the pastry. Mix the spelt flour, baking powder, sugar, eggs (keeping the unused egg white to one side) and lastly oil and salt in a kitchen mixer or by hand to obtain a ball of pastry. Avoid warming the pastry too much during mixing.
Wrap in cling film and chill in the fridge for at least half an hour.
Meanwhile prepare the cream mixture for the tart filling.
Place the whole egg and yolk in a bowl (again keeping the unused egg white to one side) and whisk together with the sugar until pale using electric beaters. Add the seeds from the vanilla pod, orange peel and orange flavouring.
Add the Nonno Nanni Fresco Spalmabile and whisk the cream mixture again. Beat the unused egg whites to stiff peaks (three quarters of the quantity achieved is sufficient).
Take the pastry out of the fridge and knead lightly with your hands, then roll out with a rolling pin. If the pastry is crumbly, wet your hands and knead in a little extra water.
Butter a pie tin and press in the pastry case gradually. Prick the base and sides with a fork. Spread the cream filling delicately over the surfaces. If you like, keep a little pastry back to create tiny hearts to decorate the top.
Bake at 170°C for 18-20 minutes.
10 minutes cooking time is enough for pastry hearts. Remove the tart from the oven, leave to cool and top with fresh fruit of your choice. Keep in the fridge or a cool place.
Peri&TheKitchen: http://www.periandthekitchen.com/
Fresco Spalmabile
