Whole crumbled

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Wholemeal crumbled bread is my latest experiment with whole wheat flour desserts. Initially I had thought of simply starting from my wholemeal pastry for another version of wholemeal tart, but then I thought it would not be bad to publish a new recipe on my blog … So here I am with a new version of shortcrust pastry wholemeal, perfect for a healthy or genuine breakfast or snack, yes, but still delicious: a crumbly and crunchy shell contains a sweet and creamy filling for a truly delicious combination! You can use the basic recipe of wholemeal pastry with many variations on the theme, choosing different fillings each time: homemade nutella, the most varied flavors of jam, ricotta and chocolate chips, fresh fruit, custard … the choice is yours !

  • Doses for 1 24 cm mold:
  • for the pastry
  • 300 gr of whole wheat flour
  • 100 gr of icing cane sugar
  • 1/2 sachet of baking powder
  • 1/2 lemon (grated peel)
  • 1/2 teaspoon ground cinnamon
  • 140 g of butter
  • 1 egg
  • 25 ml of milk
  • for the filling
  • 300 gr of ricotta
  • 1/2 lemon (grated peel)
  • 50 gr of sugar
  • cherry jam
  • icing sugar to decorate
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 30 min
  • cooking: 40 min
  • total: 1 hour and 10 min + 30 min in the fridge

Method

How to make the whole crumbled

First prepare the shortcrust pastry: put the wholemeal flour, the icing brown sugar in a bowl (if you do not have it, simply chop it with a good mixer of the normal brown sugar), lemon peel, yeast and mix.
Add the butter into pieces and begin to knead.
Once a sandy mixture is obtained, add milk and egg and knead until a homogeneous dough: wrap it with plastic wrap and let it rest in the fridge for at least 30 minutes.

In the meantime, prepare the ricotta cream: if you use coarse-grained ricotta, I recommend you to sift it before proceeding.
Simply mix it well with sugar and lemon peel.

Take back the shortcrust pastry, divide it in half and spread part of it on a floured work surface.
Cover the baking paper lined mold with the pastry.
Stuffed with the ricotta cream, then add a layer of jam.

Crumble the remaining pastry with your hands and use it to cover the filling.
Bake for about 40 minutes in a static preheated oven at 180 ° C.

The whole crumb is ready, let it cool, sprinkle with icing sugar and serve.

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