Strawberry tart with wholemeal dough

Wholemeal dough, a delicious, healthy jam tart with lots of crunchy stars. 

Ingredients for the dough:                 

• Wholemeal flour 450g Or classic 00
• Butter 200g
• Sugar 170g
• Whole eggs 2
• Cinnamon powder one teaspoon
• Nutmeg and clove powder a pinch
• Salt a pinch
• For the filling
• Strawberry jam 400g 
• Icing sugar 100g

Would you like to make a spiced shortbread typical of the Christmas season?

Add cinnamon, nutmeg, and clove powder to taste (you can find the pre-dosed sachet for cakes on sale).

Procedure:

As for the classic shortcrust pastry we let the butter soften at room temperature and cut it into cubes, put it in a bowl and add two eggs and 170g sugar we start mixing with a whisk and then by hand.

We add the 450 g wholemeal flour and mix by hand until we obtain a firm dough which we leave to rest for 1 hour in the fridge.

We divide the dough into two, one for the cake base and one for the biscuits.

Roll out the dough on a clean, lightly floured surface to a thickness of between 4 and 6 mm and use the stencil to make the biscuits, which we then place on a baking tray and once baked. 

Roll out the dough on a clean, lightly floured surface to a thickness of between 4 and 6 mm and place in the mould, shaping the edges.

We bake the base with jam..

Baking the biscuits:

We bake at 170° in static mode for 13 minutes.

We place the biscuits on the cake and taste it!

Do you like cake? looking for this on the blog...

See you soon Chef Mirko Giacometti