Teddy Love Farro and Nutella Tart

My passion for sweets is also my passion for art, which is why even when I make a very simple dessert I like to add a special touch like a little sugarpaste Teddy Love hugging a huge red heart...

The tart is made up of two spelt shortcrust pastry shells, one white for the lid on which Teddy rests and the other cocoa for the shell of the box, all filled with a creamy mascarpone and Nutella cream.

All I can do is wish you bon appetit.

• 50 g Butter
• 84 g Einkorn Wheat Flour
• 30 g icing sugar
• 15 g egg yolks
• 1 pinch of fine salt
• qb Vanilla powder
• 1 sugar paste teddy bear
• qb Thun-style flowers in sugar paste
• Ice to taste

• 75 g Butter
• 110 g Einkorn Wheat Flour
• 1 pinch fine salt
• 45 g icing sugar
• 23 g Egg yolks
• 15 g Bitter Cocoa
• qb Vanilla powder

• 190 g Mascarpone
• 65 g Nutella

Necessary tools

•Micro-perforated ring 15 cm in diameter;

•Rolling pin;

•Whip;

•Piping bag with star nozzle.

Prepare the spelt shortcrust pastry (photos from f(1) to f(4) and PF)

Prepare the white shortcrust pastry: 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 the cocoa shortcrust pastry: sift the cocoa with the spelt flour, mix the butter with the icing sugar and vanilla, gradually add the egg yolks working on low speed, once combined add the spelt flour, cocoa 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.

Roll out the white spelt pastry to a thickness of 5-6 mm, using the 15 cm diameter micro-perforated ring, cut off the lid and place in the refrigerator at +4° C for 30 minutes.

Roll out the cocoa spelt 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 at +4°C for 30 minutes.

Meanwhile, preheat the oven to 170°C.

Bake the shell and lid, lower the oven temperature to 160°C and cook for 20-25 minutes

Prepare the cream and assemble the tart (photo Assemble the tart (1) and Assemble the tart (4))

Pour the mascarpone into a bowl, add the Nutella and whip the mixture until smooth, then place it in a piping bag with a star nozzle.

Once the cocoa shortcrust pastry shell has cooled, fill it with the mascarpone and Nutella cream.

Secure the Teddy and flowers to the lid with a little icing, cover the tart with the lid and serve.

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