This recipe is perfect for the warm summery afternoon: a tart prepared with a seven ceral shortcrust, a spoon of Pineapple and Yellow kiwi jam, Greek yogurt and little pieces of fresh pineapple and wild strawberries.



For the shortcrust pastry

- 250g seven cereal flour

- 100g rice flour

- 200g butter at room temperature

- 180g cane sugar

- 1 egg

- 1 tea-spoon of yeast

- a pinch of salt

-  grated rind of citrus


For the stuffing

- 400g Greek yogurt

- 150g Pineapple and Yellow Kiwi "Più Frutta Benessere" jam

- 1/2 pineapple

- 50g wild strawberries or other red fruits

- some mint leaves



Mix the two flours with the yeast and the salt, make a well in the centre of the flour and add the softened butter, the whipped egg and the grated rind of the citruses. Work fast the dough, if the mixture is too dry, correct it by adding some spoons of water. Form a ball  and wrap it in cling-film and leave in the fridge for 2 hours.

Spread the dough (thickness about 1/2 cm) into 6/8 specific molds and hole the surface with a fork. Store them in fridge for about 30 minutes. Put over every the little tarts some beans and then cook in a pre-heated oven for about 12/15 minutes.

Let them cool. In the meantime work the yogurt with a spoon, then cut the pineapple in little cubes. Elimitate the beans and spread over the base of every little tart a spoon of jam, the add some yogurt and cubes of pineapple. Decorate with some leaves of mint.