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Ingredients


1 batch recipes of "Pasta Frolla"
1 lb of Spelt wheat Italian "Farro"
2 cup of milK
8 ounces of granulated sugar
1 each vanilla bean
1 batch recipe of pastry cream
For the sauce
1 lb of prunes
1 cup of water
4 ounces of sugar
1 each cinnamon stick

Italian spelt wheat "Farro" tart with prunes sauce


Preparation


Put the "farro" with the milk and sugar to boil. Boil until the wheat will be soft, strained out the liquid as much as possible.Prepare the batch recipe of pastry cream, as soon as the cream is cool down add the "farro" and and incorporate into the cream.
Roll the short dough on flour it surface, then cover the tart mold, previously spray with a non stick solution, when the mold will be cover with the dough put evenly the cream with the wheat. Cover the tart with another layer of dough on the top, seal the edges by brushing them with egg wash, then also brush the surface of the tart, refrigerate the tart for 10 to 15 minutes before baking. Warm up a convection oven to 300 F. Then bake the tart for 20 to 22 minutes with low fan or no fan.
For the sauce put the fresh prunes without the seeds, in the water with the sugar and the vanilla bean, simmer it until the prunes will be dissolve in the water, then blended all together and strain the liquid into a fine sieve. Re-put the liquid into a sauce pan and reduce until syrupy consistency, chill before using it.




Dessert Recipe







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