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200 g wholemeal flour
1 tbsp tahini
1 pinch salt
2 tsp cinnamon
2 tbsp sesame oil
300 g tofu
50 g raisins, softened
50 g dried apricots
1 tbsp rice malt
Zest of 1 lemon
100 ml apple juice
100 g chopped hazelnuts (optional)


qb = quanto basta
Cc = cucchiaio
cc = cucchiaino
pz = pizzico


First chop the apricots into small pieces and soak them for about 2 hours in apple juice with the raisins.
Meanwhile make the pastry by mixing the flour, sesame oil, tahini, cinnamon, salt and water (approximately 200 ml, but varies according to the flour used).
Arrange the pastry in a tart tin lined with baking paper, leaving a rim 1.5 cm high around the edge. Cook at 160°C for 15 minutes. Meanwhile prepare the filling: in a food processor combine the tofu with the malt, the softened raisins and apricots and the lemon zest. Take the tart out of the oven and fill with this mixture, then return to the oven until the surface is golden brown. The tart is even more delicious sprinkled with chopped hazelnuts.

Recipe taken from “Le ricette dei magnifici 20” by Marco Bianchi, a researcher in biochemistry, published by Ponte Alle Grazie Editore.

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