Weekend Recipe | Farro Tart

Created by Australian multi-award winning chef, author and restaurateur, Skye Gyngell and the perfect way to end a dinner party or family get together, this sweet tart also offers a satisfying crunch and unique texture thanks to the crisp pastry and farro.

INGREDIENTS

For the Pastry
500g flour
250g unsalted butter
30g sugar
2 whole eggs
2 yolks

For the Filling
95g farro
300g milk
Zest of 1 unwaxed lemon
1 vanilla bean chopped
250g buffalo ricotta
180g caster sugar
75g candied orange peel
7 organic egg yolks
55g sugar
375ml cream
Pinch of salt

METHOD

For the pastry

  1. Place the flour in a stand mixer.
  2. Add the cubed, chilled butter and sugar. Blitz quickly until the butter has broken up and then add the eggs.
  3. As soon as the pastry has come together remove from the mixer. Mould together. Wrap in cling film and chill in the fridge.
  4. Roll out the pastry and line the tin. Chill for a further 30 minutes, then blind bake on the Fan Plus setting at 180°C for 15 minutes.

For the filling

  1. Place the farro, milk, lemon zest and vanilla pod in a solid steam container and cook on 100°C for 40 minutes. Add the ricotta, sugar and mixed peel and stir gently to combine.
  2. Place the cream, sugar and salt in a heavy bottomed pan. Bring to the boil then remove from the heat and allow to infuse for 5 minutes. Whisk the egg yolks and slowly add the warmed cream. Pour the custard into the ricotta filling and pour into the prepared tart shell. Bake until set on 150°C (approximately 25-30 minutes).

Recipe by Skye Gyngell of Spring Restaurant, taken from derkern.miele.co.uk 

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