Steps for Layered Tart with Cream

• For the indicated amount of shortcrust, use a rectangular mold of 14×10 inches (for a thin and professional result) or one of 12×8 inches (for a more rustic tart rich in cream).

  Procedure for the cream: Heat the milk. In a bowl, mix egg yolks, sugar, and cornstarch. Slowly pour the hot milk over the mixture, return to the heat and thicken while stirring. As soon as removed from the heat, add the chopped chocolate and stir until melted. Cover with cling film to prevent a skin from forming.

  

• Here is the detailed process to prepare the shortcrust pastry using the classic method (by hand or in a planetary mixer), perfect for achieving the thin and fine texture for this layered tart:

  Sabbiatura (Rubbing in): In a large bowl or on the work surface, mix the flour with the cold butter cut into small cubes. Quickly work with your fingertips (or with the paddle attachment if using a stand mixer) until you get a sandy and crumbly mixture. The butter should not warm up or melt.

• Adding Sugars and Flavors: Add the powdered sugar, pinch of salt and lemon zest (or vanilla). Briefly mix to distribute the ingredients.

• Adding Liquids: Make a well in the center and add the 2 whole eggs and the egg yolk.
  Quick Mixing: Begin to incorporate the “sand” into the eggs. Work the dough as little as possible: stop as soon as the ingredients come together into a smooth, homogeneous dough. Overworking would develop gluten, making the shortcrust hard rather than crumbly.

• 

• Refrigeration: Wrap the dough in cling film, flattening it slightly (so it cools evenly). Let it rest in the fridge for at least 30 minutes.

• Since this shortcrust is rich in butter and powdered sugar, it will be very delicate. For your layered tart, I recommend rolling it out between two sheets of lightly floured parchment paper until reaching a thickness of about 1/8 inch.

  If the dough gets too warm during the rolling of the various layers, put it back in the fridge for 10 minutes before baking or assembling.
  
  

• Assembly and Baking
  First Layer: Roll out about 1/3 of the dough thinly (1/8 inch) in the rectangular mold.
  Filling: Spread about 3/4 of the now warm or cold cream.
  Second Layer: Cover with another thin sheet of dough.
  Grid: Spread the rest of the cream in a very thin layer over the dough. Create squares using thin strips of dough laid out in a cross pattern.

• 

• Baking: Bake at 350-355°F for about 40-45 minutes.

  Final Decoration
  Melted Dark Chocolate: 2-2.5 oz
  Once the dessert is completely cool, melt the chocolate and decorate the grid squares with thin threads (you can use a teaspoon or a small piping bag).

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