SPELT TART WITH VEGETABLE BLUEBERRY AND VIOLET CREAM

This morning I woke up craving a natural, low-sugar tart.

I chose a shell made with delicate and aromatic einkorn flour. To balance the crumbly shell and the slightly bitter aftertaste, I chose a vegan cream made with rice milk, sweeter than cow's milk, and fresh and tasty blueberries.

Since aesthetics also play a role, I created a spelt shortcrust pastry lid decorated with a Thun-style sunflower.

• 150 g Butter
• 250 g Einkorn Wheat Flour
• 1 pinch fine salt
• qb Gel food colorings red, green, brown
• 90 g icing sugar
• 45 g egg yolks
• qb Vanilla powder
• qb powdered food coloring brown, gold

• 150 g fresh blueberries
• 50 g Violet sugar
• 150 ml rice milk
• 35 g Corn starch

• Micro-perforated ring with a diameter of 15 cm
• Rolling pin
• Whip
• Non-stick pan
• Piping bag with star nozzle
• Dresden
• Soft bristle brush
• Ball tool

Prepare the spelt shortcrust pastry (photos from f(1) to f(3) and PF)

Mix the butter with the icing sugar and vanilla, gradually add the egg yolks working at low speed, once combined add the spelt flour and fine salt.

Shape the dough into a loaf, wrap it in cling film and leave to rest in the refrigerator at +4°C for at least 2 hours.

Prepare vegan blueberry and violet cream (photo vegan blueberry cream (1) and vegan blueberry cream (4))

Blend the blueberries, add the rice milk and mix.

Pour the liquids into a heavy-bottomed saucepan, add the cornstarch and mix with a whisk. Once it has dissolved, add the violet sugar.

Place on the heat until the cream thickens.

Cover the cream with a skin and let it cool in a blast chiller at +4° C.

Prepare the shell and decorate the lid (photo assemble the shell (1) and assemble the shell (13))

Preheat the fan oven to 180°C.

Roll out the pastry to a thickness of 5 mm, cut out the tart base using the ring, prick the bottom with a pastry wheel or a fork, line the edge of the ring and refrigerate.

Meanwhile, roll out the remaining pastry and cut out a disk the same size as the ring.

Colour 25 g of shortcrust pastry with green food colouring, 35 g with red food colouring and 16 g with brown food colouring. Store the red and brown shortcrust pastry in the refrigerator at +4°C.

Quickly work 10 g of green pastry to make the stem and place it on the pastry disc, make a ball with 7 g of green pastry, stretch it into a cone, flatten the edges slightly to form the leaf, do the same with 6 g of green pastry to make the other leaf, mark the grain with the Dresden.

Make a ball with the brown pastry, flatten the edges, make 3 holes with the larger ball tool and then the others with the smaller one.

Make balls of about 3 g of red pastry, stretch them on one side to make cones and attach them to the brown pastry to make the corolla of the flower.

Using a small brush, blend the veins of the leaves and the base of the petals with brown powdered food coloring. Using a soft brush, blend the flower with gold food coloring.

Refrigerate for 10-15 minutes.

(The photos above are of the preparation of the vegan blueberry cream)

Lower the oven to 160°C and place the ring and lid in the oven and cook for 20-25 minutes.

Assemble the blueberry spelt tart

Let the shell cool, fill it with the cream using a star-shaped piping bag, cover with the lid and serve.

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