Time: 1 ora e 30 minuti più riposo
Difficulty: Media

A fragrant shortcrust pastry thanks to the secret ingredient: Teff flour.
The plant has tiny grains and, given its size, cooks very quickly and during grinding, to obtain the flour, it is not necessary to separate the germ from the peel
Features:
It is nicknamed "cereal of health", is the main ingredient of Injera, bread rich in protein and low in carbohydrates, which is the basis of Ethiopian nutrition.
Rich in calcium and vitamins B3 eB6, phosphorus, iron and magnesium.
Historical background:
Cultivation is widespread in Ethiopia and Eritrea. Researchers have estimated that the origin of African Teff dates back to 4000 years ago.
Notes:
It is a cereal that is suitable for controlled diets because it satisfies early and controls the urge of hunger, it is also easily digestible.

Ingredients for 8 people
270 g Molino della Giovanna Mix for cakes and biscuits
30g gluten free teff flour
180 g of butter
140 g of granulated sugar
1 egg
4 egg yolks
grated rind of an untreated orange
a pinch of salt
permitted icing sugar
very fine rice flour for gluten-free dusting
For cream
500 g of fresh milk
4 egg yolks
130 g of sugar
55 g gluten-free corn starch
The peel of an orange
For the decorum
150 g raspberries
100 g blueberries
150 g strawberries
1 lemon
Gelatin food spray without gluten

Procedure to make the shortcrust pastry:
Arrange the flour in a fountain on the worktop or in a mixer; put the sugar and butter in the center divided into pieces. Work and then add the eggs and the yolk, the orange peel and mix well, gradually incorporating the flour.
Knead until you get a homogeneous mixture, then let it rest for about 45 minutes in the refrigerator, wrapped with cooking film. The ideal would be a 24-hour rest.
In the meantime, pour the milk into a saucepan and bring to about 75 ¿C (on low heat are about 3-4 minutes). Whisk the egg yolks and sugar in a bowl, add the starch and continue working until the mixture is foamy. Pour the milk, stirring continuously with a whisk by hand and mix well. Transfer the mixture back into the saucepan, put on the fire and bring it to the temperature of about 80 >   C (the cream at this temperature does not stick, in terms of time corresponds to about 4 minutes on low heat), then turn off the heat and transfer the cream in a low and wide pan; level the surface, cover with cooking film and let stand in the refrigerator for 1 hour.
Take back the shortcrust pastry and work it on a lightly floured cutting board, with the rolling pin roll out the dough to a thickness of about 0.8 mm, grease the pan with butter and sprinkle with rice flour.
Cover the pan with shortcrust pastry and pierce the bottom with the tines of a fork, remove the excess dough from the edges.
Heat the oven to 180 eggs and when it is hot put to cook the tart for about 20 minutes, at the end, remove the pan from the oven and let cool for about an hour.
Take a sac a poch and stuff the base of the tart, then complete with the fruit as shown in the photo.
N.B. in order not to blacken the fruit, it is advisable to spray on it some edible gelatin.