A rustic Tuscan-style tart: creamy vanilla farro folded with pastry cream inside a pasta frolla shell, served with a prune-cinnamon sauce.
Base recipe = 1 batch.
Ingredients
- 1 batch Pasta Frolla
- 454 g Italian farro (spelt wheat)
- 480 ml whole milk
- 227 g granulated sugar
- 1 vanilla bean
- 1 batch Pastry Cream
- 454 g prunes, pitted
- 240 ml water
- 113 g sugar
- 1 cinnamon stick
Instructions
- Cook farro in milk with a split vanilla bean and sugar until tender and creamy. Strain excess liquid if needed; cool.
- Fold cooled pastry cream into the cooked farro to make a smooth filling.
- Roll Pasta Frolla and line a tart mold. Fill with farro-cream mixture. Cover with a top layer if you like, seal edges, and egg wash.
- Chill the tart 15 minutes. Bake at 300°F (convection) for 20–22 minutes, or until set and lightly golden. Cool completely.
- For prune sauce: simmer prunes with water, sugar, and cinnamon until soft. Blend and strain; reduce to syrup. Chill and serve alongside slices.