Culminating with the release of a brand new free-standing steam oven, high-end home and kitchen appliance innovators Miele have teamed up with chefs Skye Gyngell and Marianne Lumb. Created using the new Miele steam oven, one of Australian chef Skye Gyngell’s recipes is for a sweet farro tart (farro is a composition of certain wheat grains, often eaten crispy), that’s relatively simple to recreate at home, best served with ripe strawberries and espresso caramel.
“Created by Australian multi-award winning chef, author and restaurateur, Skye Gyngell and the perfect way to end a dinner party or family get together, this sweet tart also offers a satisfying crunch and unique texture thanks to the crisp pastry and farro.”
Ingredients
For the Pastry
Flour, 500g
Unsalted butter, 250g
Sugar, 30g
Whole eggs, 2
Egg yolks, 2
For the Filling
Faro, 95g
Milk, 300g
Unwaxed lemon, zest of 1
Vanilla bean, 1, chopped
Buffalo ricotta, 250g
Caster sugar, 180g
Candied orange peel, 75g
Organic egg yolks, 7
Sugar, 55g
Cream, 375ml
Salt, a pinch
Method
For the Pastry
Place the flour in a stand mixer.
Add the cubed, chilled butter and sugar. Blitz quickly until the butter has broken up and then add the eggs.
As soon as the pastry has come together remove from the mixer. Mould together. Wrap in cling film and chill in the fridge.
Roll out the pastry and line the tin. Chill for a further 30 minutes, then blind bake in a fan oven at 180°C for 15 minutes.
For the Filling
Place the farro, milk, lemon zest and vanilla pod in a solid steam container and cook on 100°C for 40 minutes.
Add the ricotta, sugar and mixed peel and stir gently to combine.
Place the cream, sugar and salt in a heavy bottomed pan. Bring to the boil then remove from the heat and allow to infuse for 5 minutes. Whisk the egg yolks and slowly add the warmed cream.
Pour the custard into the ricotta filling and pour into the prepared tart shell. Bake until set on 150°C (approximately 25-30 minutes).
Further information on Miele’s collaboration with Skye Gyngell and Marianne Lumb can be found at derkern.miele.co.uk.
Farro Tart
Ingredients
For the Pastry
- 500 g Flour
- 250 g Unsalted butter
- 30 g Sugar
- 2 Whole eggs
- 2 Egg yolks
For the Filling
- 95 g Faro
- 300 g Milk
- Unwaxed lemon zest of 1
- 1 Vanilla bean chopped
- 250 g Buffalo ricotta
- 180 g Caster sugar
- 75 g Candied orange peel
- 7 Organic egg yolks
- 55 g Sugar
- 375 ml Cream
- Salt a pinch
Instructions
For the Pastry
- Place the flour in a stand mixer.
- Add the cubed, chilled butter and sugar. Blitz quickly until the butter has broken up and then add the eggs.
- As soon as the pastry has come together remove from the mixer. Mould together. Wrap in cling film and chill in the fridge.
- Roll out the pastry and line the tin. Chill for a further 30 minutes, then blind bake in a fan oven at 180°C for 15 minutes.
For the Filling
- Place the farro, milk, lemon zest and vanilla pod in a solid steam container and cook on 100°C for 40 minutes.
- Add the ricotta, sugar and mixed peel and stir gently to combine.
- Place the cream, sugar and salt in a heavy bottomed pan. Bring to the boil then remove from the heat and allow to infuse for 5 minutes. Whisk the egg yolks and slowly add the warmed cream.
- Pour the custard into the ricotta filling and pour into the prepared tart shell. Bake until set on 150°C (approximately 25-30 minutes).