Braided rolled tart in two colors. With jam and walnuts, Pastry Cream, Pistachio Cream, ricotta or fresh fruit, in short, with the filling you prefer! A delicious and easy recipe to prepare, ideal for breakfast and snack, to prepare the rolled tart I used my classic and cocoa shortcrust pastry.

I love tart and I like to vary both the shortcrust dough and the filling. Today I present a roll prepared by rolling the shortcrust pastry, a simple and delicious dessert to make.

Although the preparation may seem extremely complicated, I assure you it is not: you just need to roll out the two pastries in a thin sheet, then overlay them and be careful to cut them into transversal strips as you will see in the photo.

For the filling, I used peach jam; you can choose the flavor you prefer, you can also use hazelnut cream, to have a contrast that makes the shortcrust pastry stand out.

It’s so good that you won’t be able to do without it anymore… If you like the idea, follow me in the kitchen..

Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 12People
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

328.51 Kcal

calories per serving

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Energy 328.51 (Kcal)
Carbohydrates 51.93 (g) of which sugars 28.79 (g)
Proteins 5.92 (g)
Fat 12.36 (g) of which saturated 1.69 (g)of which unsaturated 7.30 (g)
Fibers 2.08 (g)
Sodium 99.07 (mg)

Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

For the two-color shortcrust pastry

2 1/2 cups all-purpose flour
1/2 cup sugar (or 120 erythritol)
1/3 cup vegetable oil
2 eggs (medium)
Half packet baking powder
1 pinch salt
1 1/4 cups jam (apricot or peach or as preferred)
6 walnuts
2 tbsps unsweetened cocoa powder
2 tbsps all-purpose flour

Tools

Rolling board
Parchment paper
Kitchen scales

Steps

Braided Rolled Tart

First, weigh all the ingredients.
In a bowl, mix sugar, oil, and two eggs with a pinch of salt.
Add 2 1/2 cups of flour.
Start kneading.
Move to the rolling board and work very well.
Divide the shortcrust pastry into equal parts.
Incorporate 2 tablespoons of flour into the first part, knead until well combined and set aside.
Incorporate 2 tablespoons of unsweetened cocoa powder into the second part, knead until well combined and set aside.
Now, with the help of a rolling pin, begin to roll out the white shortcrust pastry on a sheet of parchment paper to form a rectangle.
Repeat on another sheet of parchment paper with the cocoa shortcrust pastry to form a rectangle.
You need to get two rectangles of the same size.
Place the two pastries one on top of the other as in the photo.
The cocoa shortcrust pastry should be on top.
Trim the edges well to form a large rectangle, and to make the two pastries adhere well, roll over them with the rolling pin.
Spread a generous layer of jam on one side of the rectangle.
Sprinkle broken walnut kernels on the jam side.
Start rolling but stop halfway.
The remaining uncovered part should be cut as in the picture.
Form strips about 1 cm wide. (We use a wheel for help).
Now each individual strip should be lifted, twisted on itself several times, and placed on the roll.
Continue over the entire surface.
With the help of parchment paper, transfer the tart onto a plate or tray and you can bake it.
Bake in a preheated fan oven at 350 °F for 20/25 minutes.
Once baked, heat two tablespoons of jam in a bain-marie and brush the entire surface of the roll.
Ready to be served.
Enjoy your meal.