For the base
1 cup whole wheat flour
1 cup flour
1/3 cup rice malt
1/3 cup deodorized sunflower oil
¼ cup vegetal milk
A pinch of salt
Preheat the oven to 180 degrees. Mix flours and salt, make a hole in the center and add oil, malt and milk. Mix well to form a dough. Lightly oil and flour a 24-cm baking pan and spread the dough to form the base, making sure to keep a high border. Make holes in the base using a fork. Cover the area with baking paper and then with dried beans to ensure that the base does not swell during cooking. Bake for about 30 minutes or until golden. After cooking, let the tart cool well before removing it from the pan.

For the custard cream
250 ml vegetal milk
A piece of lemon zest
50 grams rice malt
½ tablespoon potato starch
A pinch of turmeric (for coloring)
In a bowl mix the malt with the starch and turmeric. Meanwhile cook the milk with the lemon zest. When hot, remove the zest, add the milk to the other ingredients and put it back on the heat, stirring constantly to prevent lumps. After a few minutes the cream begins to thicken and will be ready.

Once the base is cold, spread the cream on the surface and decorate with raspberries

RASPBERRY TART

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