Using cocoa shortcrust pastry made with the recipe by master Knam, I prepared today this delicious black tart with eggless milk cream, very very appetizing and with a filling that I will save for many other new sweet preparations.
The filling recipe is taken from piuCucina monthly which often gives me ideas and insights to always learn new tasty preparations and ideas!
The pastry shell before being filled with the cream is sealed with a thin layer of honey, but if you prefer you can also use peach jam liquefied and barely diluted with some water.
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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If you want to read some information and advice on pairing doughs with syrups and filling creams, I leave the article below…
SYRUPS FOR DESSERTS
#ADV 
For this recipe, I recommend this pan Dr.Oetker 2508 – Springform Pan with Removable Base of 2 Types, 7.9 inches durable, easy to clean, and dishwasher safe!
BLACK TART WITH MILK CREAM
La cucina di ASI
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: PAN 7.9 INCHES
- Cooking methods: Oven
- Cuisine: Italian
Ingredients BLACK TART RECIPE WITH MILK CREAM
- butter sugar flour (https://blog.giallozafferano.it/asilannablu/pasta-frolla-al-cacao-ricetta-di-ernest-knam/)
- 3 cups fresh milk (for me high quality Granarolo)
- 3 oz condensed milk
- 1.5 oz rice starch (use it as a vegan thickener excluding eggs: 1 tablespoon for each egg)
- 1 pod vanilla
- 2 tablespoons honey (for me Millefiori)
- 1 pinch ground cinnamon
- to taste dark chocolate chips (or chocolate curls to your liking)
FOR THE PREPARATION OF THE BLACK TART RECIPE WITH MILK CREAM
Prepare the cocoa shortcrust pastry following the recipe by master Knam and remembering that with the quantities indicated in the article → (https://blog.giallozafferano.it/asilannablu/pasta-frolla-al-cacao-ricetta-di-ernest-knam/)
you will have dough for 2 tarts of 7.9 inches each that you can freeze for the next tart.
Roll out the shortcrust pastry on the buttered and floured pan.
Trim the edge and cover the shortcrust with parchment paper, then fill it with ceramic baking balls or dry beans for blind baking.
Bake at 356°F for 15 minutes, then remove the balls and paper and continue baking for another 10 minutes to fully cook the pastry shell.
Let it cool completely.
In a saucepan, heat the milk with the seeds from the vanilla pod and a pinch of ground cinnamon.
Once boiling, turn off the heat and let it infuse for about 30 minutes.
Dilute the rice starch with a few tablespoons of milk, stirring well to avoid lumps.
Add the condensed milk and the remaining milk to the mixture and mix well.
Put the liquid in a saucepan and, over low heat and stirring, thicken the eggless milk cream.
Take the shortcrust shell and seal the bottom by brushing it with honey (if solid, heat it for a short time in the microwave or on a very low flame).
Then pour the milk cream, leveling it well, and place the filled black tart in the refrigerator until it’s time to serve it at the table.
When serving at the table, remove it from the refrigerator a few minutes before tasting it and sprinkle it with chocolate chips or dark chocolate curls…
Enjoy your meal!
Annalisa
Annalisa says…
With this delicious cream, we can also fill vol au vents or small mignardises of shortcrust
