Spelt, Water, and Chocolate Tart

I can provide you with a recipe for a spelt tart with water and chocolate. It’s a more rustic and healthy variant of the traditional tart, and using spelt adds a more nutritious and crunchy note.

Ingredients

• 250 g of spelt flour
• 125 ml of cold water
• 100 g of cold butter, diced (for a lighter version you can use olive oil)
• 50 g of brown sugar
• A pinch of salt
• 200 g of dark chocolate
• 1 teaspoon of coconut oil or butter (to melt the chocolate)
• Apricot jam or another type to taste for spreading on the base (optional)

Preparation

1. In a bowl, combine the spelt flour, sugar, and salt.
2. Add the diced cold butter and quickly work the mixture with your fingertips until it becomes sandy.
3. Add cold water and knead the dough until it starts to come together.
4. Form the dough into a ball, wrap it in cling film, and let it rest in the fridge for at least 30 minutes.
5. Preheat the oven to 180 °C.
6. Roll out the cold dough on a lightly floured surface into a disc that covers the base and edges of a tart pan.
7. Prick the bottom of the dough with a fork, trim the excess dough from the edges, and if desired, spread a thin layer of jam over it.
8. Blind bake the tart base in the oven for about 15-20 minutes or until it begins to lightly brown.
9. While the base cooks, melt the dark chocolate in a double boiler with a teaspoon of coconut oil or butter.
10. Once the base is ready and slightly cooled, pour the melted chocolate over the tart and allow it to cool completely so that the chocolate solidifies.
11. Serve your spelt and chocolate tart at room temperature or slightly cooled from the fridge.

Curiosity

Spelt flour has ancient origins and is often praised for its nutritional properties, which include a good content of fibers and proteins. Its flavor is slightly nutty and enriches sweets with a distinctive note. Using dark chocolate creates an interesting contrast between the sweetness and the rustic nature of the spelt flour.