Sorghum and Goji Berry Tart: Not the Usual Tart
Sorghum and goji berry tart: not the usual tart
The soft tart of sorghum and goji berries is a sweet sui generis. First of all, because it provides an incredibly high number of ingredients, far superior to the classic tarts. Secondly because, at least in appearance, it does not remember the pies properly so-called. For example, the jam is placed on the surface and is not covered by the dough.
Despite the long list of ingredients, the recipe is quite simple. The dough is quite easy to prepare, while the particular decoration process allows you to achieve the maximum (aesthetic) result with minimum effort. In short, the soft tart of sorghum and goji berries is a dessert to try. I recommend preparing it for the next Mother's Day: a colourful, tasty and quick dessert is the perfect little thought for this occasion.
The properties of sorghum flour
Sorghum flour is the main ingredient of this tart with goji berries. Its main feature is the total absence of gluten, which allows it to be consumed also by celiacs and by those intolerant to this substance. Sorghum flour also contains high percentages of fibre and also a fair amount of protein, which is almost absent in "normal" wheat flour. The concentrations of iron and calcium are also excellent. In light of these significant nutritional values, sorghum is considered a "superfood".
Sorghum flour has an excellent flavour, although different from that of wheat flour (both soft and hard). In some ways, it resembles wholemeal flours, although some recognize a hint that resembles that of corn. For consistency and flavour, perhaps mixed with other flours, sorghum is mainly involved in confectionery production.
Here is the recipe for soft sorghum and goji berries tart with fresh fruit fantasy
- 120 g yolk
- 60 g whole eggs
- 130 g of rice seed oil
- 100 g fructose
- 180 g of brown sugar
- 140 g of rice starch
- 120 g of egg white
- 150 g of sorghum flour
- 5 g of guar
- 1 g of salt
- 200 g of goji berry
- just enough of raspberry jam
- just enough of fresh fruit of your choice
The delicacy of goji berries
Goji berries are berries native to East Asia and in particular from Tibet. Their energy intake is comparable to that of other berries, but the same cannot be said of the other nutritional values. Those of the goji berry, in fact, is very high, as evidenced by the high concentrations of omega3 fatty acids, essential amino acids and plant sterols.
The goji berry has been shown to have immunostimulating, antioxidant, antiallergic and gastro-stimulating properties. It is no coincidence that in the Chinese tradition the goji berry is considered more a therapeutic substance than a pure and simple food. In confectionery preparations, it can replace or, why not, enhance the classic berries.
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Frullate i tuorli con il sale e l'olio di riso fino a formare una maionese, poi aggiungete l'amido di riso ed il fruttosio. Create una meringa montando gli albumi insieme allo zucchero di canna e al guar. Mescolate la meringa con la maionese creata in the preenza, aggiungendo con la massima gradualità la farina di sorgo e le bacche di goji.
Quando avrete ricavato un composto omogeneo, versatelo in uno stampo e infornate a 160 gradi per 30-35 minuti. Una volta cotta, cospargete la crostata con la confettura ai lamponi, ricavando un piccolo incavo al centro dove posizionerete la frutta fresca (se possibile riproducendo qualche motivo armonico).
Note for celiacs or gluten-sensitive
Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the Association of European Coeliac Societies (AOECS) or the indications on the manufacturer's label.
Nota per gli intolleranti al lattosio
Dalla nota ministeriale: E style stata eliminata la dicitura “delattosato”, in quanto precedentemente associata alla dicitura “dietetico”. Si potrà usare al suo posto la dicitura senza lattosio per i prodotti lattiero caseari e per il latte con contenuto di lattosio inferiore a 0,1 g per 100 g o ml
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