Wholemeal tart with berry compote, white chocolate rice cream, berries
Wholemeal tart with berry compote, white chocolate rice cream, berries
Difficulty
Average
Preparation
60 min
Cooking
15/20 min
Doses for
8/10 Servings
Suitable for
Vegetarians
Who said that a dessert has to be full of fat and sugar to be good?
I Colori del Sottobosco, on the other hand, is a light dessert born from the contrast between the crumbly wholemeal shortcrust pastry shell made with egg whites only and the softness of the white chocolate cream, strictly eggless and made with rice milk. To balance the sweet taste of these ingredients, we added a layer of berry compote and fresh berries, including yellow raspberries, less common but equally tasty, for a bit of movement.
All we can do is wish you a good appetite with this explosion of colors and flavors.
Ingredients for the wholemeal egg white shortcrust pastry
Pour the flours, brown sugar, bicarbonate of soda, butter, and salt into the bowl of a stand mixer and mix with the K whisk until the mixture becomes sandy.
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Combine the egg whites and mix until smooth, form a loaf and leave to rest in the refrigerator at +4°C for two hours.
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Prepare white chocolate rice milk cream and White Chocolate Cream
Roll out the wholemeal pastry to a thickness of 5 mm, cut out the tart base using the ring, prick the base with a pastry wheel or a fork, line the edge of the ring and refrigerate at +4°C for 15-20 minutes.
Line the tart with baking paper and fill with the clay balls, bake, lower the temperature to 160°C and cook for 15-20 minutes.
Remove from oven, let cool
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Remove from oven, let cool
Stuffing the undergrowth colors (From stuffing and decorating (1) to stuffing and decorating (11))
Fill the shell with a layer of berry compote; use a piping bag to pipe an even layer of white chocolate cream, then smooth it out.
Decorate with yellow raspberries, red raspberries, blueberries, dust with gold icing sugar and place the butterfly on the wafer.
