FARRO AND PINE NUT TART WITH RASPBERRY AND CHOCOLATE FILLING

Farro and Pine Nut Tart With Raspberry and Chocolate Filling

La crostata or jam tart must be one of the most common pastry here in Italy and I have to say that I understand why, it is easy and fast to make, it is good and there are endless options of variations on the theme. The crust can be made and flavoured in so many ways and as to the filling – there are no limits! And I obviously like food like that, ‘non-restricting’ ones, food and dishes that you can mould and remould for all your life. Not that I have because I don’t think I ever made a crostata until I moved here and now I think I don’t do it often enough, the spririt is willing but the flesh is weak and lazy. Well I suppose I should be grateful for that because in this way I consume less calories. In today’s jam tart I used farro/emmer flour for the crust which gave it more flavour and I have to say that this tart was even better the day after strangely enough. The dark chocolate gave the tart a more adult flavour.

Farro and Pine Nut Tart With Raspberry and Chocolate Filling

FARRO AND PINE NUT TART WITH RASPBERRY AND CHOCOLATE FILLING

crust:
100 g/3,5 oz salted butter
200 ml/0,85 cup sugar
2 egg yolks
3-4 tblsp pine nuts
300 ml/1,25 cup farro/emmer flour
200 ml/0,85 cup cake flour
1 tsp baking powder

filling:
100 g dark quality chocolate
1 jar of raspberry jam

– Stir butter and sugar smooth. Add the egg yolks one at a time and stir until they have mixed will.
– Add pine nuts and then the two flours and the baking powder. Quickly work it into a dough.
– Grate the chocolate coarsely.
– Press out the dough in a tart tin and cover the bottom with the grated chocolate. Spread out the raspberry jam carefully, you have to have a light touch in order not to mess it up with the chocolate but to make it a covering layer.
– Bake in a pre-heated oven (175°C/350°F) for about 25-30 minutes.
– Let it cool down before serving it.

Farro and Pine Nut Tart With Raspberry and Chocolate Filling

Some tart recipes here on Lucullian, for more see the recipe index:

MIXBERRY AND GINGER TART WITH ROSEMARY CRUST
PISTACHIO TART WITH QUINCE AND BAY LEAF FILLING
STRIPEY WALNUT, PRUNE AND CHOCOLATE TARTS

AddThis Social Bookmark Button

L