I prepared this semi-whole wheat tart last night with Bianca.
I had no butter nor eggs. And I swear, it came up the best pastry I had ever made.
Very crunchy, tasty, sweet, perfect for everyone’s breakfast.
Inside I put all the gianduja creams I had to finish and before baking it I put granulated sugar above.
200g of flour 00
200g of whole wheat flour
1 sachet of baking powder
150g of sugar
80ml of sunflower oil
120ml of milk
1 natural lemon
300g of spreadable gianduja cream
– Preheat static oven to 190c.
– Sift the 00 flour and put it in a bowl with the whole wheat flour together with the sugar and stir.
– Grate a little bit of lemon peel and add the baking powder.
– Add the seed oil and mix. The mixture should be crumbly.
– Also incorporate the milk gradually, working the dough using hands and forming a block at the end.
– Cover the pastry with plastic wrap and let it rest in the fridge for fifteen minutes.
– Roll out about two thirds of the pastry and place it in a tart mold (about 24-26cm) previously oiled and floured.
– Stuff it with the gianduja spreadable cream or with the one you have available.
– Spread the remaining pastry and use it cover the base. You can make strips to cover the surface of the semi-whole wheat tart or leave it whole and use a mold to make hearts as I did, for example.
– Sprinkle some granulated sugar on the surface and bake for about 30-35 minutes.
– Let the semi-whole wheat tart cool down before taking it out of the oven.