Ingredients
For the crust
260 g semi-whole wheat flour
40 g whole rice flour
half a teaspoon whole sea salt
100-120 ml filtered water
120 ml extra virgin olive oil
For the filling (to fill 4-6 baskets)
100 g chopped walnuts
2 tablespoons rice malt syrup
4 tablespoons apricot jam, with no added refined sugar and naturally sweetened with agave syrup or rice malt syrup or dark brown unrefined sugar such as Muscovado
a pinch of whole sea salt
half a teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
For the vanilla cream
200 ml oat milk
50 ml almond cream
seeds from half a vanilla pod
a pinch of whole sea salt
4 tablespoons rice malt syrup
2 tablespoons whole rice flour, sifted
1 tablespoon corn starch, dissolved in 2 tablespoons cold water
Directions
To make the crust, stir the flours and salt together in a large bowl and place them in the fridge for at least 30 minutes. Refrigerate the water so that it’s perfectly chilled when you start making the dough. Freeze the olive oil in a proper container (the oil should remain in the freezer for about 30-45 minutes, until very creamy). When all the crust ingredients are chilled, add the olive oil to the dry mixture and work with a fork until the oil has been absorbed by the flour. Keep mixing with the fork, as your hands would be too warm, then add the water little by little, just enough to make a good grainy texture. You might not need all the water indicated, but make sure the dough holds together. Cover the dough with a damp cloth and transfer it in the refrigerator for about 1 hour. Preheat the oven to 180° C. Remove the dough (or just some of it) from the fridge and place it on a lightly floured surface, dust your rolling-pin with flour, roll the dough out to the desired thickness (2-4 mm) and cut into squares. Oil some tiny pie pans or muffin tins and sprinkle with a light coating of flour. Arrange the dough squares in the tins, poke a few holes in the dough with a fork to let the steam escape, trim off any excess round the edges and bake for 10-12. Remove from the oven, let cool for a few minutes then unmold and set aside until they’re ready to be filled.
To prepare the filling, combine all the filling ingredients in a bowl and mix well. Set aside.
To make the vanilla cream, warm up the milk over low heat, add the cream, vanilla, salt and malt syrup and stir until combined. Slowly add the sifted rice flour and simmer for 2-3 minutes while mixing. Stir in the corn starch and cook for another couple of minutes until the cream thickens. Remove from the heat and set aside.
To assemble, fill the baskets with the orange and walnut filling and top with some vanilla cream. The vanilla cream is equally delicious served warm or cold. Garnish with grated orange zest, if desired.
Posted in: autumn,baking,breakfast and brunch,cakes,desserts,fruits,spring,sweet,tarts and pies,tea time,winter
VERSIONE ITALIANA
{ 8 comments… read them below or add one }
I’m in awe of this creation. Beautiful!!
:D Thanks Jennifer!
Lovely! How sweet is it? I guess the pastry doesn’t need any sweetener, but someone like me who use sugar (possibly too much of it ;-o) would put a little in, maybe just some brown sugar to coat the rim of the baskets (like for a cocktail glass) ???? What do you think?
Thanks for this recipe. How is the crust once it’s cooked ? Sandy, flaky, melting… ??? I am interesting in all your cold process to make the dough. Usually, I use less olive oil, so I don’t need to chill anything. I guess your crust should be different of mine in the end, and so I wonder how it is. I like the combination of rice flour and corn starch in the sauce too, I have to test this.
Alice this looks divine!
Lovely… I love fruit in bakes and desserts. This is very novel indeed!
Alessandra, the filling is rather sweet because of the apricot jam (of course the sweetness depends on the kind of jam you use) and I think that just a little bit of malt syrup is enough but you might like it sweeter! When you talk about brown sugar you mean you would use some in the dough? Coating the rim of the baskets sounds cool, I guess you mean to coat them just before baking, right?
I didn’t use any sugar (malt) in the dough as I like it to be very neutral when I have a very ‘intense’ filling like this one. :)
You can also check this other recipe out, where I use some agave in the dough: http://www.cottoecrudo.com/en/cacao-and-coconut-cream-tart-with-raspberries.
Virgine, this kind of crust is not sandy at all. It’s more chewy, if I can say so. And the use of very cold olive oil makes it a bit buttery. I think this kind of crust is perfect for a filling like the one I use here, which is a bit chunky (walnuts) and sticky (jam plus rice malt). Thanks for being a tester then ;) and let me know if you like it.
The following kind of crust is probably more similar to one you make (I’m just guessing): http://www.cottoecrudo.com/en/cacao-and-coconut-cream-tart-with-raspberries. Using cream of tartar, less olive oil and almond and rice flakes’ flours makes the crust a little sandy and crumbly.
Nanette, Deeba, thanks!
Thanks for your reply. Yes, the kind of crust I do is a bit the same as the one you did. I keep you informed of my tests. By the way, I loved the almond cream, thanks again for this discovery (http://absolutegreen.blogspot.com/2010/03/cappuccino-et-son-nuage-damande-almond.html).