TART WITH CHICKPEAS, CHESTNUT PURÉE, COCOA AND SAPA
INGREDIENTS FOR THE BARLEY SHORTCRUST PASTRY (SERVES 4-6 PEOPLE)
- 250 g barley flour
- 125 g butter
- 100 g sugar
- 1 egg
- a pinch of salt
- 1 teaspoon cinnamon
INGREDIENTS FOR THE FILLING
- 100 g Organic Chickpeas (soaked from the day before)
- 120 g chestnut purée
- 30 g bitter cocoa powder
- 4 tablespoons of Sapa (cooked must)
- The day before. Soak the chickpeas in plenty of water.
- The next day, for the dough, knead the butter with the sugar in a food mixer with dough hook or by hand, then add the egg, the barley flour, cinnamon and a pinch of salt. Handle the dough as little as possible and, as soon as the ingredients stay together, shape it into a ball, wrap it in clear film and put it in the refrigerator for 2-3 hours.