Wholemeal tart.

DI Chiara Maci | 27 Sep 2018


Another week of recordings in Rome for me.

This is for you instead.

Tart of wholemeal flour, cream and fruit.

Enjoy your breakfast 🙂



250g wholemeal flour

125g butter

100g sugar

1 egg

1-2 nectarines


For the cream:

250ml whole milk

1 egg

50g sugar

1 vanilla bean

25g potato flour


– Prepare the pastry by mixing the flour, the softened diced butter and the granulated sugar into a bowl using hands.

– Join the egg and finish kneading.

– Then form a ball and let it rest into the refrigerator covered with transparent film.

– Heat the milk in a small pot together with the vanilla stick engraved vertically.

– Mix eggs, sugar and potato flour into another pot.

– Add the boiling milk and stir over the heat until the cream thickens. Let it cool down.

– Butter and flour a square mold (or the one you have) and spread the pastry.

– Pour the cream inside and finish with blackberries and nectarines slices.

– Put in oven at 180c for 30 minutes.

– Let it cool down and serve.

Photo By Chiara Maci
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