Semi-whole Wheat Tart with gianduja cream.

DI Chiara Maci | 6 May 2019


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

Granulated sugar


– 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.

Photo By Chiara Maci
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