Gluten-free epiphany

Loretta Fanella’s chestnut, pear and chocolate tart makes everyone happy, whether they have celiac disease or not

Chestnut, pear and chocolate tart, a gluten-free c

Chestnut, pear and chocolate tart, a gluten-free cake, perfect for the Epiphany. It is signed by Loretta Fanella, who recently started to work also at restaurant Borgo San Jacopo inside the Lungarno hotel, owned by Ferragamo in Florence

A few days ago we published a long interview with Loretta Fanella. It was focused on the horizons and the difficulties in a gluten-free life, a topic which the pastry chef from Fiuggi knows very well since her son suffers from celiac disease. "Pastry making, making no use of durum wheat ", she explained towards the end of the article "is already very rich in products and possibilities ". It was therefore logic, for us, to ask her for a gluten-free recipe for the Epiphany.

Chestnut, pears and chocolate tart

for the chestnut pastry

200 g soft butter
200 g brown sugar
1 egg
1 pinch of salt
400 g organic flour

Whisk the sugar and butter until it is absorbed, then add the salt and the egg. Finally add the flour and knead until you obtain a homogenous dough. Cover with cling film and leave in the fridge for a couple of hours.

for the tart
1 ripe pear
50 g (milk or dark) chocolate flakes
chestnut pastry

Using a round tart tin, cover the base with the pastry, put the chocolate flakes and cover them with the pears cut into thin slices. Finish with some irregular pieces of pastry.
Bake in a hot oven at 175°C for about 15 minutes. Leave to cool and serve after sprinkling some icing sugar on top.