Time: 1 ora
Difficulty: Facile

Hazelnut flour, ginger cream and fruit tart
Ingredients for 6 people
For the short pastry:
210 g of butter
210 g of granulated sugar
420 g rice flour impalpable Sarchio
40 g hazelnut flour Sarchio
5 eggs
10 g bio guar gum
grated rind of an unprocessed orange
a pinch of the salt
For the ginger cream:
380 g fresh whole milk
120 g fresh cream
6 egg yolks
160 g of granulated sugar
45 g Plain rice flour Sarchio
6 g ginger powder
For the Fruit:
6 apricots
5 strawberries
1 kiwi
3 grains of black grapes
For the syrup syrup
300 g of water
160 g of sugar
20 g of glucose
PROGRAM 18
Gilding /
Forma /
Duration 2 hours and 27 minutes
Procedure to be used:
Procedure for the dough
In the PAGNOTTA container add the chopped butter and eggs, select the 18 program and press START. After about 10 minutes add the rice flour, guar and hazelnut flour together with the sugar.
The dough lasts a total of 27 minutes; in the middle of the program check its consistency, which must be quite compact.
At the end of the program, remove the dough from the loaf container, form a ball and leave to rest for 40 minutes in a bowl covering the whole with a film and taking care to wet the surface of the dough.
Meanwhile prepare the cream, heating the milk and cream and ginger in a pot (without boiling it). Knead the egg yolks with the sugar in a bowl, vigorously beating the mixture with the electric whisks until it is light and foamy; add the rice flour in the rain and continue working. Pour the milk in a thread and continue to mix with the whips to prevent lumps (if necessary pass the cream through a sieve with thick meshes). Transfer everything into the pan of milk stirring constantly, until the cream appears creamy but dense.
Transfer the cream into a large bowl, using a spatula, and stir until it has cooled; cover with kitchen film and let it rest in the refrigerator for 1 hour.
Take up the short pastry, remove the film and work quickly on the top with the palm of your hand, without heating it too much; roll it out with the rolling pin on the lightly floured plane to the thickness of 3 mm. Using a circular cookie cutter, cut out some discs of short pastry and line with these moulds of buttered and floured tart and hole the bottom with the rebbs of a fork. Cook the pastry shells in the hot oven at 170°C for about 20 minutes, then churn and let cool for about 1 hour.
Meanwhile prepare the syrup; pour all the ingredients into a pan and boil until the mixture is dense and creamy.
Put everything to cool in a boulle for about 30 minutes.
Resume the cream and beat vigorously with a handwhip, then distribute it in the pastry shells