Cook the farro in milk and sugar with a split vanilla bean until soft. Strain excess liquid. Cool.
Combine with cooled pastry cream. Roll out Pasta Frolla and line a tart mold. Fill with the cream-farro mix. Cover with another dough layer, seal and egg wash.
Chill the tart for 15 minutes. Bake at 300°F for 20-22 minutes in a convection oven.
For the sauce: simmer prunes with water, sugar, and cinnamon. Blend and strain. Reduce to a syrup and chill before serving.
Calories: 310 | Fat: 12g | Carbohydrates: 45g | Sugar: 20g | Fiber: 4g | Protein: 5g
Banfi Rosa Regale Brachetto d'Acqui Rosé
A lightly sparkling wine with cherry and raspberry notes that pairs beautifully with the prune and vanilla flavors.
