Ingredients for a 26 cm diameter cake tin (for approx. 10 people) For the shortcrust pastry (1):250 g kamut flour (plus a little for handling the dough)8-9 tbsp (= 60 ml) extra virgin olive oil (plus 1-2 to grease the pan)60 g cane sugar80 g almond milk1 pinch of turmeric2 g baking soda *** For the pastry cream (2): 100 g butter7 eggs (4 whole + 3 yolks)175 g cane sugar100 ml lemon juice6 g gelatin sheets1 sprig of sage
For the shortcrust pastry: pile the flour up on you work surface, form a “well” in the centre and put all the other ingredients in it. Mix until you obtain a ball of dough; sprinkle it with flour, wrap it in cling film and put it in the fridge for 3 hours. When the time has passed, roll out the dough to a thickness of approximately ½ cm, use a little flour (on both the dough and the work surface) and try to shape it into a disc. Place a cake tin with a diameter of approx. 29 cm on top of the dough and cut round it with a pastry cutter wheel. Put the disk of dough you’ve cut out into a cake tin with a diameter of approx. 26 cm (well-greased with oil and dusted with flour, also around the sides): the extra 3 cm will line the side of the tin all the way round. If the dough should break as you arrange it in the tin, press it back together with your fingers. Prick the dough in the bottom with a fork (so it doesn’t rise while cooking) and bake in a preheated oven, at 160 °C, for approx. 20 minutes. Soak the gelatin sheets in a bowl of cold water for 20 minutes. Heat the lemon juice and put the sage leaves in it to infuse for about 20 minutes after turning off the heat. Beat the eggs, yolks and sugar in a small saucepan and, when it has cooled down, add the lemon infusion (after removing the sage). Mix well and cook the cream in a bain-marie, in a pan slightly larger than the one for the cream, with a couple of centimetres of water. When it begins to thicken turn off the heat and add the well squeezed gelatin. Mix it carefully with the warm lemon cream until it dissolves completely, then stir in the butter cut into pieces as well. Let the cream cool a little and, when it’s lukewarm, pour it into the pastry “shell”. Put the tart in the fridge for about an hour, garnish with 2 or 3 sage leaves in the centre and… congratulations, you’ve finished!
(1) This shortcrust pastry made with olive oil is more digestible and crumbly, as well as having a bit more flavour (thanks to the turmeric).
(2) This is a rich cream made “lighter”, shall we say, by the lemon and sage (which make it more digestible). The citrus tang combined with the aroma of sage give the tart a special flavour which will surprise (and intrigue) those who taste it.