Created by Australian multi-award winning chef, author and restaurateur, Skye Gyngell and the perfect way to end a dinner party or family get together, this sweet tart also offers a satisfying crunch and unique texture thanks to the crisp pastry and farro.
For the Pastry 500g flour 250g unsalted butter 30g sugar 2 whole eggs 2 yolks For the Filling 95g farro 300g milk Zest of 1 unwaxed lemon 1 vanilla bean chopped 250g buffalo ricotta 180g caster sugar 75g candied orange peel 7 organic egg yolks 55g sugar 375ml cream Pinch of salt
Skye Gyngell is a multi-award winning chef, author and restaurateur. Originally hailing from Australia, Skye started her career working at numerous culinary institutions in Sydney, before heading to Paris to complete formal training under the watchful eye of Anne Willan at La Varenne. Her experiences in London include time at The French House and The Dorchester, before becoming head chef at Petersham Nurseries Café. Here, she worked exclusively with local, seasonal produce and her dishes received raving reviews from respected food critic Terry Durrack, who compared her work to that of legendary chef Alice Walters. This phenomenal reception saw her become the Independent on Sunday’s food writer for the next five years. In October 2014, Skye opened her much-anticipated London restaurant Spring, which encompasses her signature style of cooking.
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