Tart filled with aronia jam, black currant and raspberry Mini zuccotti panettone with coffee custard

A prescription easy to prepare an exquisite cake: the tart filled with aronia jam, black currant and raspberry. Characterized by a base of shortcrust pastry with a rustic flavor and a sweet filling that reveals a pleasant sour note. A slice a Breakfast, oa snack, it will win you over.

Ingrediants

  • 150 g of soft butter
  • 150 g of granulated sugar
  • 5 yolks
  • 150 g of flour 00
  • 50 g of fine buckwheat flour
  • 1/2 teaspoon of baking powder
  • 1 tablespoon of rum
  • 250 g of aronia jam with black currant and raspberry
  • salt

How to prepare: Tart filled with aronia jam, black currant and raspberry

Shortcrust pastry and jam: two elements are enough to make one of the most classic and popular homemade desserts. There tart filled with aronia jam, black currant and raspberry is a delicious example of a tart, absolutely perfect for the first Breakfast.

The basis of the cake, from the recipe rather easy, involves the use of buckwheat flour which gives that typical slightly rustic and very pleasant graininess. Perfect is the combination with a sweet-sour-flavored jam. A combination that also distinguishes the Rustic Blueberry Tart.
As an alternative to the jam that we propose, you can therefore opt for the blueberry jam, that of Red currant or ai mixed berries.

The aronia berries, protagonists of this jam together with blackcurrant and al raspberry, are very similar to blueberries American giants. Their dark color is due to the high quantity of polyphenols contained: tannins, flavonoids and anthocyanins in particular. Main features? A sour and pungent taste and great properties antioxidants. A new superfood, in short, like goji or acaj berries.

If you like the idea of ​​using buckwheat flour in desserts, try the gluten-free cake with buckwheat and gianduia or the buckwheat cake with pears.

OTHER DELICIOUS RECIPES: Tart with currant jam, Apricot jam tart, Apple, macaroon and chocolate tart

Easy execution Preparation time 20 min Cooking time 30 min Resting place Refrigerator Standing time 60 min Servings 6 – 8

How to prepare: Tart filled with aronia jam, black currant and raspberry

Preparation Tart filled with aronia jam, black currant and raspberry - Phase 1

Preparation Tart filled with aronia jam, black currant and raspberry - Phase 1

To make the tart filled with aronia jam, black currant and raspberry, start with the shortcrust pastry. Collect the butter, sugar and salt in the bowl of the planetary mixer and work them to cream, using the whisk. Add 4 egg yolks and the rum and work again until they are mixed well. Then add the sifted flours together with the yeast.

Preparation Tart filled with aronia jam, black currant and raspberry - Phase 2

Preparation Tart filled with aronia jam, black currant and raspberry - Phase 2

After whipping the leaf hook, knead quickly, without working too long. Divide the dough into two parts, one slightly smaller than the other and form flattened loaves. Cover them with cling film and let them rest in the refrigerator for an hour. You can of course also proceed by kneading by hand, the essential thing is that everything is worked for a short time.

Preparation Tart filled with aronia jam, black currant and raspberry - Phase 3

Preparation Tart filled with aronia jam, black currant and raspberry - Phase 3

With the help of a rolling pin roll out the largest dough until you get a diameter slightly larger than that of the pan you will use. Grease and flour the pan and arrange the disc of dough, making it rise along the edges. Remove any excess pasta and make holes in the bottom with the help of a fork. Then spread a layer of jam without reaching the edge.

Preparation Tart filled with aronia jam, black currant and raspberry - Phase 3

Preparation Tart filled with aronia jam, black currant and raspberry - Phase 3

Roll out the second loaf of dough and arrange it on the jam, pressing along the edge in order to seal well. Decorate the surface by engraving diagonal strips that intersect, as shown in the image. Beat the remaining yolk with a pinch of salt and use it to brush the surface of the cake. Bake in a preheated oven at 180 ° C for about 30 minutes.

Remove the cake from the oven, let it cool and then gently turn it out on a wire rack. Serve the tart filled with chokeberry jam, black currant and cold raspberry.

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