Hi! I’m back!
I know I’ve been disappeared for a while but I really needed to rest and it’s way TOO hot here.
From now on I hope to be more active and I want to do some gastronomic guides from my trips.
But for now, I leave you with this easy pastry cream and berries tart. It is quick to prepare and fresh for the summer.
The base is not very sweet, so you can fill it with anything you like, including savory fillings.
Ingredients:
Base (25 cm diameter):
125 g of whole-wheat flour (4.4 oz.)
125 g of chickpea flour (4.4 oz.)
60 ml of olive oil
A pinch of salt
1 teaspoon of sugar
120 ml of cold water
Assorted berries
Preheat the oven at 200ºC (392ºF).
Put all the ingredients for the base in a bowl and blend them with a fork.
Put the dough on a floured surface and make a ball with it. Roll the dough into a circle.
Place the dough on the mold, give it the shape you want and stick a fork a few times.
Bake for 15 minutes or until you see it’s properly cooked.
If your mold allows it, you can take the base out.
Meanwhile, prepare the pastry cream and let it cool down.
To assemble the tart: the base and the pastry cream must be cool, put the cream inside the base and place the berries on top.
Keep it in the refrigerator until you eat it.
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