I prodotti offerti sono caratterizzati da freschezza, genuinità e un sapore eccezionale. La qualità elevata e l'autenticità degli ingredienti garantiscono un'esperienza culinaria di alto livello. Consiglio vivamente di provarli!
Desserts
Forest berry tart: the classic recipe and a version without gluten-containing flours
A tart that speaks of fresh Cilento forest berries. Classic shortcrust, or a version made with flours that contain no gluten (always check labels and the risk of cross-contamination), and Minnelea extra jam with 130 g of fruit per 100 g of product. The Sunday dessert of southern Italian tradition.
Method
- Make the shortcrust by working together the flour, sugar, cold butter, egg yolks, salt and vanilla. Shape into a ball, wrap in cling film and rest in the fridge for 30 minutes.
- Roll out 2/3 of the pastry on baking paper (4-5 mm thick). Transfer it to a 26 cm tin and press it into the edges. Prick the base with a fork.
- Spread the Minnelea Extra Forest Berry Jam over the base, levelling it out.
- Roll out the remaining pastry, cut it into 1 cm strips and lay them over the tart in a lattice.
- Bake at 180°C (350°F) for 35-40 minutes, until golden. Leave to cool completely.
- Decorate with fresh forest berries before serving (optional). Serve at room temperature.
Minnelea products for this recipe
The preserves used in this recipe.
• Version without gluten-containing flours: replace the plain flour (Italian 00) with a blend of flours that contain no gluten (e.g. rice, almond, maize) — check the labels and the risk of cross-contamination.
• To deepen the aroma, add 1 teaspoon of powdered vanilla to the shortcrust.
• Decorate with fresh forest berries after baking.
• Keeps for 3-4 days, covered, in the fridge.
• To deepen the aroma, add 1 teaspoon of powdered vanilla to the shortcrust.
• Decorate with fresh forest berries after baking.
• Keeps for 3-4 days, covered, in the fridge.