Steps — Layered Tart with Custard

• For the amount of shortcrust dough indicated, use a rectangular pan of 13 3/4 x 9 7/8 in (35 x 25 cm) (for a thin, professional result) or a 11 13/16 x 7 7/8 in (30 x 20 cm) pan (for a more rustic tart richer in custard).

  Custard method: Heat the milk. In a bowl whisk together the yolks, sugar and cornstarch. Pour the hot milk gradually into the mixture, return to the heat and thicken while stirring. As soon as it comes off the heat, add the chopped chocolate and stir until melted. Cover with plastic wrap placed directly on the surface to prevent a skin from forming.

  

• Here is the detailed procedure to prepare the shortcrust pastry using the classic method (by hand or with a stand mixer), ideal for obtaining the thin, 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. Work quickly with your fingertips (or with the paddle attachment if using a stand mixer) until you obtain a sandy, crumbly mixture. The butter must not warm up or melt.

• Add sugars and flavorings: Add the powdered sugar, the pinch of salt and the lemon zest (or vanilla). Mix briefly to distribute the ingredients.

• Add the liquids: Create a well in the center and add the 2 whole eggs and the egg yolk.
  Quick mixing: Start incorporating the ‘sandy’ mixture into the eggs. Work the dough as little as possible: as soon as the ingredients come together into a smooth, homogeneous ball, stop kneading. Overworking develops gluten and would make the pastry tough instead of crumbly.

• 

• Rest in the refrigerator: Wrap the dough ball in plastic wrap, flattening it slightly (so it cools evenly). Let it rest in the refrigerator for at least 30 minutes.

• Because 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 parchment paper lightly floured to reach a thickness of about 3–4 mm (about 1/8–3/16 in).

  If the dough warms too much while rolling out the various layers, return it to the refrigerator for 10 minutes before baking or assembling.
  
  

• Assembly and baking
  First layer: Roll out about 1/3 of the dough thinly (about 3 mm). Place it in the rectangular pan.
  Filling: Spread about 3/4 of the custard, now warm or cooled.
  Second layer: Cover with another thin sheet of dough.
  Lattice: Spread the remaining custard in a very thin layer over the dough. Create the squares by placing thin strips of dough in a crisscross pattern.

• 

• Baking: Bake at 347–356°F (175–180°C) for about 40–45 minutes.

  Final decoration
  Melted dark chocolate: about 2–2.5 oz (60–70 g).
  Once the tart is completely cool, melt the chocolate and decorate the lattice squares with thin threads (you can use a teaspoon or a small piping bag).

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