Ornella Chickpea and Corn Tart

If you are looking for a fresh, modern and elegant dessert with a hint of rusticity, I recommend you try the Ornella tart:

• Chickpea and corn shortcrust pastry shell without butter: a base with a slightly rustic flavor and consistency. I recommend using corn flour to ensure the pastry isn't too rough.

• Pineapple and almond milk Bavarian cream with vegetable cream: creamy, soft and delicate;

• Apple jelly, mint and a dash of gin with whole blueberries, a fresh taste with whole blueberries that you don't expect;

• Hand-painted chickpea and corn shortcrust pastry topping, to pay homage to all women

• 125 g Chickpea Flour
• 125 g Corn Flour
• 100 g Sugar
• qb Vanilla powder
• 1 medium egg
• 4 tablespoons Cold water
• 58 g Sunflower seed oil
• 8 g baking powder

• 30 g Fresh blueberries
• 3.4 g Gelatin sheets (240° Bloom)
• 20 g Water to rehydrate the gelatin
• 120 g Apple and Mint Juice
• 16 g Sugar
• 10 ml Gin

• 180 g fresh pineapple
• 240 g almond milk
• 150 g Vegetable cream
• qb Yellow gel food coloring (optional)
• 120 g sugar
• 7.2 g Gelatin sheets (240° Bloom)
• 43 g Water to rehydrate the gelatin

• 20 g white chocolate
• 1 teaspoon whipped vegetable cream
• 50 g sponge cake
• qb Black gel food coloring

Necessary tools

• Rolling pin, I recommend the one with the thicknesses;

• 15cm diameter perforated ring;

• 10cm diameter silicone mold;

• 13 cm diameter mold or steel ring;

• Painting brushes;

• Baking paper;

• Ceramic balls, or dried beans;

• Well sharpened knife.

Rehydrate the gelatine in cold water 10-15°C, in the meantime heat the apple and mint juice with the sugar and wash and dry the blueberries.

Once the sugar has dissolved and the mixture is hot, remove from the heat, let it cool slightly, then add the gelatin with its rehydration water and let it dissolve completely, add the gin and mix, pour into the mold and add the blueberries.

Place in the freezer for 3-4 hours, until the jelly is completely set.

Rehydrate the gelatine in cold water, meanwhile blend the pineapple pulp.

Bring the almond milk and sugar to the boil, remove from the heat, add the gelatin and dissolve completely, let it cool slightly and add the pineapple pulp.

Meanwhile, whip the non-dairy cream. When the almond milk and pineapple mixture reaches 35°C, add the whipped cream. For this dessert, I wanted a nice, deep yellow, so I added a little gel food coloring, but you can leave it out.

Pour half of the pineapple bavarois into the ring and level it out. Place the gelatine in the centre, cover it with the remaining pineapple bavarois and place in the freezer for 12 hours.

Sift the chickpea flour and corn flour, add the sugar, baking powder, and vanilla powder, mix them in the mixer with the K whisk and add the sunflower seed oil, work until the mixture becomes sandy, add the egg and continue kneading, finally adding 4 tablespoons of cold water.

Shape the dough into a loaf and leave to rest in the refrigerator at +4°C for at least 1 hour.

Prepare the chickpea and corn shortcrust pastry shell

Preheat oven to 170°C.

Roll out the pastry to a thickness of 4 mm and cut out the bottom of the shell, roll out the pastry to a thickness of 4 mm and cut out the edge.

Line the edge of the ring with baking paper, position the edge for a little more than half of the circumference, place the pastry in the refrigerator at +4° C for 20 minutes.

While the pastry is resting, roll out the remaining pastry to a thickness of 4 mm, cut it to the same size as the Bavarian cream, transfer the design of the woman's face onto the baking paper and paint it with black gel food coloring.

Line the inside of the shell with baking paper and fill with the clay balls, bake for 20-25 minutes at 165° C.

Assemble the Ornella tart

Melt 15 g of white chocolate in the microwave and, using a small brush, coat the inside of the shell and the bottom of the painted disc.

Remove the Bavarian cream from the mold and place it in the center of the shell, cover the top with a layer of whipped cream to make the biscuit with the woman's face adhere.

Cut the sponge cake into 1 cm squares.

Melt the remaining 5g of white chocolate and use it to secure the sponge cake cubes at the hairline and on the base of the shortcrust pastry shell.

Let it rest in the refrigerator at +4° C for 6 hours before serving.

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