Farro tart with gariguette strawberries and espresso caramel recipe
Delicious and creamy, a great dessert or sweet treat anytime. Created by Australian multi-award winning chef, author and restaurateur Skye Gyngell, this sweet tart is the perfect way to end a dinner party or family get-together, and also offers a satisfying crunch and unique texture thanks to the crisp pastry and farro.
Ingredients
- 500 g flour
- 250 g unsalted butter
- 30 g sugar
- 2 whole eggs
- 2 yolks
- 17.6 oz flour
- 8.8 oz unsalted butter
- 1.1 oz sugar
- 2 whole eggs
- 2 yolks
- 3.75 cups flour
- 1.125 cups unsalted butter
- 1.1 oz sugar
- 2 whole eggs
- 2 yolks
- 95 g farro
- 300 ml milk
- 1 zest of unwaxed lemon
- 1 vanilla bean chopped
- 259 g buffalo ricotta
- 180 g caster sugar
- 75 g candied orange peel
- 7 organic egg yolks
- 55 g sugar
- 375 ml cream
- 1 pinch salt
- 3.4 oz farro
- 10.6 fl oz milk
- 1 zest of unwaxed lemon
- 1 vanilla bean chopped
- 9.1 oz buffalo ricotta
- 6.3 oz caster sugar
- 2.6 oz candied orange peel
- 7 organic egg yolks
- 1.9 oz sugar
- 13.2 fl oz cream
- 1 pinch salt
- 3.4 oz farro
- 1.3 cups milk
- 1 zest of unwaxed lemon
- 1 vanilla bean chopped
- 9.1 oz buffalo ricotta
- 6.3 oz caster sugar
- 2.6 oz candied orange peel
- 7 organic egg yolks
- 1.9 oz sugar
- 1.6 cups cream
- 1 pinch salt
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 80 mins
- Serves: 10
Step-by-step
FOR THE PASTRY
-
Place the flour in a stand mixer.
-
Add the cubed, chilled butter and sugar. Blitz quickly until the butter has broken up and then add the eggs.
-
As soon as the pastry has come together remove from the mixer. Mould together. Wrap in cling film and chill in the fridge.
- 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
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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.
- 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).
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