Tart Filled with Oat Cream

Chococcino cake (84 votes)  
Category Tarts
 
Préparation: 30 minutes
personnes: Baking dish 22cm diam.
difficulté: Average

Cooking process

Tart Filled with Oat Cream
Lately friends and relatives complain (in my kitchen) an excess of sweet ... but what can I do? The temptation is too strong: eggs, sugar, butter, flour, chocolate, jam ... a thousand possible combinations I mix in the mind to create new harmonies of flavors! 😉
But to avoid excesses and even go to meet health-needs, you can carry out comprehensive sweet, satisfying too without too much guilt! Of course I like to make them taste my loved ones and I must say, with great results Popularity!
The cake I prepared this time is a tart with a base of brown pastry and oat cream filling. And I confess that never, ever would have believed it could be so good!
The ingredients I used are all integral, organic, making them ideal for diet without giving up the throat. This time no one will flinching, what do you think? 😉

How do Tart Filled with Oat Cream

Ingredients (for baking tray 22cm diam.)

For the short pastry Integrale:

250 grams of wheat flour
100 grams of sugar (Granulated)
100 g butter (cold)
1 egg (Integer)
1 pinch of salt

For the stuffing:

1/2 l milk
100 grams of oatmeal
50 grams of sugar (Granulated)
1 egg yolk
2 egg whites
1 lemon (Zest)
100 g cheese
1 small glass of rum
40 g candied fruit (Mixed)
1 pinch of salt

Tools used

mold by 22cm in diameter.


Preparation


    To prepare the Tart Filled with Oat Cream start preparing the short pastry Integral: put all the ingredients in a bowl and work, with the tip of the fingers so as not to heat the mixture.
    Tart Filled with Oat Cream
    Work, form a loaf, wrap in plastic wrap and let it harden in the refrigerator 30 minutes.
    Tart Filled with Oat Cream
    Meanwhile move to prepare the oats cream for the pie filling.
    put the milk in a saucepan and add the oatmeal, place the saucepan over another pot containing a little water to cook the cream in a double boiler.
    Tart Filled with Oat Cream
    Work a little 'with a hand whisk to prevent lumps from forming.
    Tart Filled with Oat Cream
    Cook the cream in this way about ten minutes, after cooking the cream will be a bit 'thickened.
    Tart Filled with Oat Cream
    Then transfer the cream into a bowl and let it cool.
    Tart Filled with Oat Cream
    put the candied fruit soak in rum and bring together the sugar with the grated rind of lemon and a pinch of salt.
    Tart Filled with Oat Cream
    Tart Filled with Oat Cream
    Then add the sugar to the oatmeal cream and mix well, then add the 'egg and work it with the cream.
    Tart Filled with Oat Cream
    Tart Filled with Oat Cream
    Finally join the ricotta cheese and to obtain a smooth cream.
    Tart Filled with Oat Cream
    Tart Filled with Oat Cream
    At this point take the pastry from the refrigerator, divide it into two parts and a first stenderne on a sheet of parchment paper, then transfer the base of the tart in a baking dish with a diameter of 22cm.
    Tart Filled with Oat Cream
    Tart Filled with Oat Cream
    Pour half on the basis of oat cream, add the candied fruit squeezed and cover with the rest of the cream.
    Tart Filled with Oat Cream
    Tart Filled with Oat Cream
    Roll out the second piece of pastry and cover the pie, sealing the broths.
    Tart Filled with Oat Cream
    Tart Filled with Oat Cream
    Bake the tart in a preheated oven at 180 degrees for 30 minutes.
    Tart Filled with Oat Cream
    Remove from the oven and let the tart cool completely before sformarla.
    Your Tart Filled with Oat Cream It is now ready to be enjoyed.
    Tart Filled with Oat Cream