Monday, April 22 2024

The combination of a rich cocoa shortbread pastry and a velvety chocolate cream filling creates an elegant and irresistible dessert.

The latticework of shortbread strips not only adds a charming visual appeal, but also enhances the textural experience.


Follow this easy-to-follow recipe to add a touch of sophistication to your dessert table.

 

 

SERVINGS:6

INGREDIENTS:

For the cocoa shortcrust pastry:

  • 2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1 cup powdered sugar
  • 1/2 cup cold butter, diced
  • 1 large egg
  • Pinch of salt

For the chocolate pastry cream:

  • 2 cups whole milk
  • 4 egg yolks
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 5.3 ounces dark chocolate, chopped
  • 1 teaspoon vanilla extract

 

METHOD:

For the cocoa shortcrust pastry:

  1. In a bowl, sift the flour, cocoa, and powdered sugar. Add the cold diced butter and work the mixture with your hands until it resembles breadcrumbs.
  2. Add the egg and a pinch of salt. Work the dough quickly until it forms a ball. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
  3. Take the dough from the refrigerator and roll it out on a lightly floured surface. Line a buttered tart pan with the dough, making sure to cover the edges. Prick the bottom with a fork.
  4. Bake the tart base in a preheated oven at 350°F for about 15-20 minutes or until it’s golden. Allow it to cool completely.

For the chocolate pastry cream:

  1. In a saucepan, heat the milk without boiling it. Meanwhile, in a bowl, whisk the egg yolks with the sugar until the mixture is pale and fluffy. Add the sifted flour and cocoa, continuing to mix.
  2. Pour the hot milk over the egg, sugar, flour, and cocoa mixture, stirring constantly to avoid lumps. Place it back on the heat and cook over medium-low heat, stirring constantly, until the cream thickens.
  3. Remove from heat and add the chopped dark chocolate, stirring until it’s completely melted. Add the vanilla extract and mix well.
  4. Pour the chocolate pastry cream onto the baked tart crust and smooth the surface with a spatula.
  5. Take a portion of the remaining pastry dough, roll it out, and cut it into strips. Place the strips on the chocolate cream to create a lattice pattern.
  6. Trim any excess dough along the edges of the tart for a uniform shape.
  7. If you want an extra touch, you can lightly brush the pastry strips with a bit of milk or egg yolk for a golden finish during baking.
  8. Bake the tart in a preheated oven at 350°F for about 20-25 minutes or until the pastry is golden.
  9. Once baked, allow the tart to cool before slicing into portions and serving.

 

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