Sweet and salty, always a winning choice!
|175 g||Whole-wheat flour|
|60 g||Almond flour|
|10 g||Parmesan Reggiano cheese|
|25 g||Ice water|
Prepare the shortcrust pastry by mixing the different flours and very small pieces of cold butter until the dough has a coarse sandy texture. Add all other ingredients. Moisten the mixture by gradually spooning the ice water and tossing with a fork to form a ball. Roll out the dough between two sheets of oven paper, place on a tray and refrigerate for several hours or more.
When the dough has rested and is cold enough to be rolled out thinly, use a cup having the tart mould size, to cut the dough. Place the dough circles on the previously buttered and floured moulds and trim the excess. Bake in a pre-heated oven at 150°C. for 16-18 minutes.
|300 g||Fresh goat cheese (Robiola)|
|1 TSP||Powdered cinnamon|
|1||Grated lemon peel|
|q.b.||Extra virgin olive oil|
Whip the goat cheese with cinnamon, lemon zest and a trickle of extra virgin olive oil.
|170 g||Corn oil|
|100 g||Unsweetened soy milk|
|3 g||Powdered liquorice|
|q.b.||Salt and pepper|
Whisk the soy milk while trickling the oil into it until the mixture thickens. Add the liquorice, lime juice, salt and pepper to complete the mayonnaise.
|250 g||Fresh strawberries|
|1 TSP||Maldon salt|
Prepare each tart with a small scoop of flavored ricotta and liquorice mayonnaise.
Complete with the strawberries and the salt.