On the occasion of my mum’s birthday, I helped my brother make one of his favourite cakes: gluten free buckwheat tart with orange jam and chestnut spread. It is really easy and super delicious!
So first step first, let’s weigh all the ingredients we need and sift the flours!
In a food processor, with a leaf, add the flours, the sugar and the butter cut in small cubes.
Mix the ingredients together until they reach a sand-like consistency.
In Italian we call it “sabbiatura”.
Then add the eggs. Mix it until it becomes a smooth pastry dough.
Put the shortcrust pastry dough in a wrap and put it to chill in the fridge for a whole night.
The morning after take the shortcrust pastry out of the fridge.
Cut it in 2 parts: one big and one smaller.
On a kitchen working table put a sheet of greaseproof paper, add some flour and then place the bigger shortcrust pastry dough. Add some flour on the pastry as well and put another sheet of greaseproof paper on top of it.
Start rolling out the pastry dough until it gets 5 mm thick. If the pastry gets too sticky along the way, add a little more flour.
Grease the tart or pie pan, place the pastry in it. Prick with a fork all over and flute the edges.
Roll out also the smaller shortcrust pastry dough using the same technique as above.
With a coppapasta (a mould for pastry) cut it into the shape you like.
Pour one thin layer of orange jam first, then one thicker of chestnut spread and then place the little forms you’ve chosen on top.
Pre-heat the over to 170°.
Cook it for about 40 minutes.
Cool it down before serving.
