The Artisan of Flavour

Cooking Italian is a craftsman’s labour, the work of an Artisan of Flavour.

Crostata leggera di frutta (Light Fruit Tart)

Torta alla frutta

For those who want to stay healthy without giving up on a slice of cake, here is a recipe for an egg-free and butter-free cake. Moreover, the use of spelt and rice flour reduces the gluten to a minimum.

Ready in: 3h

Difficulty: Medium

Cost: Low


Base


. Spelt flour (250g)
. Rice flour (250g)
. Water (125ml)
. Extra Virgin Olive Oil (1/3 cup)
. Rice oil (1/3 cup)
. Brown sugar (250g)
. Baking powder (10g)
. Vanilla seeds

Pour the water and the brown sugar in a bowl and mix until the sugar is completely melted. Add the baking powder, the olive oil, the rice oil and the vanilla seeds. In another bowl mix the spelt flour with the rice flour and then add to the mixture in the main bowl. Bring it together using your hands, wrap in a plastic film and rest in the fridge for 1hr.

Preheat the oven to 175°C. With a pin roll out the pastry while in between of two layers of baking paper. Remove the upper one and turn the other upside down placing your pastry in a 24cm baking pan. Trim the pastry in excess and prick the base with a skewer or using a fork. Cook for 25 minutes then turn off the oven and leave your base in the oven until cooled down.


White chocolate cream

. Soya Milk (3.5 cup)
. Caster Sugar (80g)
. Vanillia seeds
. Rice Starch (25g)
. Mais Starch (25g)
. White chocolate (60g)

Boil the milk in a pot. In another pot mix sugar, vanilla and starch together then gradually pour the milk. Turn up the heat and whisk until the cream has thicken. Turn off the heat and add the white chocolate which you have broken in little cubes. Stir until the chocolate is completely melted and the cream uniform. Pour over a large plate, cover with film and leave it in the fridge to cool down.


Garniture

Fill the pastry with the cream, using a fork to remove all the lumps. Cover with fruits of your choice, choosing some which will not release too much juice then brush with jelly or apricot jam diluted with a spoon of water.

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All photos are taken by us and are of food we prepared. Recipes are also created by us. The content of this blog is intellectual property of its creators, copies and derivative works must be authorised and reference the original.
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