The two-layer tart with cream and chocolate is a simple yet surprising dessert, perfect when we want to bring something familiar to the table but with a different twist than usual. Instead of the classic grandma’s cake, this time I chose to make a delicious tart with a double filling. First, a layer of smooth and velvety custard, scented with vanilla, and above it, a layer of dark chocolate cream that makes each slice even richer.
The pastry is prepared in a few minutes with the stand mixer, with no resting time, and is soft and easy to roll out. For baking, I used a perforated 10-inch pan, a real discovery, as it allows the base to cook evenly and remain perfect. Once the two layers of cream are spread with the pastry bag, just cover everything with a thin layer of pastry and bake. The result is a homemade dessert with a soft consistency and an irresistible taste. Ideal for breakfast, a snack, or as a Sunday family dessert.
Before moving on to the recipe, here are some other delicious ideas for breakfast and more:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Stove, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 348.77 (Kcal)
- Carbohydrates 44.00 (g) of which sugars 24.51 (g)
- Proteins 7.82 (g)
- Fat 16.75 (g) of which saturated 10.23 (g)of which unsaturated 6.20 (g)
- Fibers 1.84 (g)
- Sodium 35.09 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups milk
- 5.64 oz sugar
- 4 eggs
- 1.23 oz cornstarch
- vanilla
- 3.53 oz dark chocolate
- 8.82 oz all-purpose flour
- 1 egg
- 3.17 oz sugar
- 1/4 teaspoon baking powder
- lemon (zest)
- 4.41 oz butter (softened)
Tools
- 1 Stand Mixer
- 1 Saucepan
- 1 Baking Pan
Instructions
For the shortcrust pastry, I placed all the ingredients directly in the stand mixer and let the dough knead at low speed with the paddle attachment until a soft ball formed. Immediately after, I rolled it out on a slightly floured surface and transferred it into the perforated 10-inch pan, which ensures even baking.
The custard begins by heating the milk with a portion of sugar. In a container, I mixed yolks, sugar, and cornstarch, then diluted with the hot milk and put everything back on the heat. Stirring continuously, the cream thickened into a smooth and velvety texture. Once ready, a third was enriched with 3.53 oz of dark chocolate.
I filled the pastry base using a piping bag: first, I spread a layer of classic custard, creating a uniform surface. Immediately after, again with the piping bag, I added the chocolate cream, forming the second delicious layer that will make the tart soft and rich when cut.
Finally, I rolled out a second disc of pastry, this time very thin, and with this sheet, I covered the entire tart. With the tines of a fork, I sealed the edges well and pricked the surface to prevent it from puffing up during baking. I baked the tart at 356°F (180°C) for about 35 minutes, or until it was nicely golden.
Final Notes and Tips
Let the tart cool completely before slicing: this way, the two layers of cream will perfectly set and each slice will remain nice and clean. Before serving, I dusted it with a thin layer of powdered sugar, which adds an elegant touch and highlights the golden crust. This tart is also excellent the next day, as the cream settles and the flavor becomes even more enjoyable. Store it in the refrigerator and bring it to room temperature a few minutes before enjoying it.
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FAQ (Questions and Answers)
Can I prepare the tart in advance?
Yes, this tart is perfect to prepare the day before. The cream sets well and the flavor becomes even more balanced. Store it in the refrigerator and serve it after a few minutes at room temperature.
Can I replace the chocolate cream with another variant?
Sure! Instead of dark chocolate, you can use milk chocolate, pistachio cream, or a ready-made gianduia cream. The important thing is to maintain the creamy consistency, so the two layers remain well-defined.
