How To Make… Farro Tart

Culminating with the release of a brand new free-standing steam oven, high-end home and kitchen appliance innovators Miele have teamed up with chefs Skye Gyngell and Marianne Lumb. Created using the new Miele steam oven, one of Australian chef Skye Gyngell’s recipes is for a sweet farro tart (farro is a composition of certain wheat grains, often eaten crispy), that’s relatively simple to recreate at home, best served with ripe strawberries and espresso caramel.

“Created by Australian multi-award winning chef, author and restaurateur, Skye Gyngell and the perfect way to end a dinner party or family get together, this sweet tart also offers a satisfying crunch and unique texture thanks to the crisp pastry and farro.”

Ingredients

For the Pastry

Flour, 500g

Unsalted butter, 250g

Sugar, 30g

Whole eggs, 2

Egg yolks, 2

For the Filling

Faro, 95g

Milk, 300g

Unwaxed lemon, zest of 1

Vanilla bean, 1, chopped

Buffalo ricotta, 250g

Caster sugar, 180g

Candied orange peel, 75g

Organic egg yolks, 7

Sugar, 55g

Cream, 375ml

Salt, a pinch

Method

For the Pastry

Place the flour in a stand mixer.

Add the cubed, chilled butter and sugar. Blitz quickly until the butter has broken up and then add the eggs.

As soon as the pastry has come together remove from the mixer. Mould together. Wrap in cling film and chill in the fridge.

Roll out the pastry and line the tin. Chill for a further 30 minutes, then blind bake in a fan oven at 180°C for 15 minutes.

For the Filling

Place the farro, milk, lemon zest and vanilla pod in a solid steam container and cook on 100°C for 40 minutes.

Add the ricotta, sugar and mixed peel and stir gently to combine.

Place the cream, sugar and salt in a heavy bottomed pan. Bring to the boil then remove from the heat and allow to infuse for 5 minutes. Whisk the egg yolks and slowly add the warmed cream.

Pour the custard into the ricotta filling and pour into the prepared tart shell. Bake until set on 150°C (approximately 25-30 minutes).

Further information on Miele’s collaboration with Skye Gyngell and Marianne Lumb can be found at derkern.miele.co.uk.

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Farro Tart

Relatively simple to recreate at home, best served with ripe strawberries and espresso caramel.

Course Dessert

Cuisine Global

Keyword Tart

Author Jon Hatchman

Ingredients

For the Pastry

• 500 g Flour
• 250 g Unsalted butter
• 30 g Sugar
• 2 Whole eggs
• 2 Egg yolks

For the Filling

• 95 g Faro
• 300 g Milk
• Unwaxed lemon zest of 1
• 1 Vanilla bean chopped
• 250 g Buffalo ricotta
• 180 g Caster sugar
• 75 g Candied orange peel
• 7 Organic egg yolks
• 55 g Sugar
• 375 ml Cream
• Salt a pinch

Instructions

For the Pastry

• Place the flour in a stand mixer.
• Add the cubed, chilled butter and sugar. Blitz quickly until the butter has broken up and then add the eggs.
• As soon as the pastry has come together remove from the mixer. Mould together. Wrap in cling film and chill in the fridge.
• Roll out the pastry and line the tin. Chill for a further 30 minutes, then blind bake in a fan oven at 180°C for 15 minutes.

For the Filling

• Place the farro, milk, lemon zest and vanilla pod in a solid steam container and cook on 100°C for 40 minutes.
• Add the ricotta, sugar and mixed peel and stir gently to combine.
• Place the cream, sugar and salt in a heavy bottomed pan. Bring to the boil then remove from the heat and allow to infuse for 5 minutes. Whisk the egg yolks and slowly add the warmed cream.
• Pour the custard into the ricotta filling and pour into the prepared tart shell. Bake until set on 150°C (approximately 25-30 minutes).