First prepare the pastry. Mix the spelt flour, baking powder, sugar, eggs (keeping the unused egg white to one side) and lastly oil and salt in a kitchen mixer or by hand to obtain a ball of pastry. Avoid warming the pastry too much during mixing.<\/p>\n
Wrap in cling film and chill in the fridge for at least half an hour.<\/p>\n
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Meanwhile prepare the cream mixture for the tart filling.<\/p>\n
Place the whole egg and yolk in a bowl (again keeping the unused egg white to one side) and whisk together with the sugar until pale using electric beaters. Add the seeds from the vanilla pod, orange peel and orange flavouring.<\/p>\n
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Add the Nonno Nanni Fresco Spalmabile and whisk the cream mixture again.<\/strong> Beat the unused egg whites to stiff peaks (three quarters of the quantity achieved is sufficient).<\/p>\n <\/p>\n Take the pastry out of the fridge and knead lightly with your hands, then roll out with a rolling pin. If the pastry is crumbly, wet your hands and knead in a little extra water.<\/p>\n <\/p>\n Butter a pie tin and press in the pastry case gradually. Prick the base and sides with a fork. Spread the cream filling delicately over the surfaces. If you like, keep a little pastry back to create tiny hearts to decorate the top.<\/p>\n <\/p>\n Bake at 170\u00b0C for 18-20 minutes. <\/em><\/p>\n