Preparation

• Pan 10-11 inches

  Weigh all the ingredients you need for the pastry, so you have them all at hand. Take a large bowl and break the eggs (medium whole) inside.

• Add the sugar and corn oil (I use corn oil to avoid giving the tart a strong flavor unless you have a light and delicate olive oil).

• Immediately mix all the ingredients together with a fork. Now add the all-purpose flour gradually and continue mixing.

• Then incorporate a teaspoon of baking powder and work with your hands until the dry ingredients have absorbed the liquids. At this point, turn everything onto a work surface.

• Quickly knead with your hands until you get a smooth and homogeneous dough. The oil shortcrust pastry is ready to be used, as it doesn’t need to rest in the fridge like butter-based ones.

• Take a tart pan (diameter 10-11 inches), line it with a sheet of parchment paper and roll out the pastry, not too thin, adhering well to the edges.

• Spread a sheet of parchment paper over the pastry and place chickpeas or dried beans on top for blind baking. Bake the tart for 15 minutes in a preheated static mode oven at 338°F.

• After the time has passed, remove the parchment paper with all the chickpeas, which I recommend saving for future occasions, and put the tart back in the oven until it begins to brown (about 10-15 minutes). Then take it out and let it cool.

• Prepare two ceramic or glass bowls, put 1 3/4 oz of coarsely chopped dark chocolate in one and set aside. Put a saucepan on the stove with fresh whole milk, add the peel of a previously washed organic lemon and turn on the heat to a minimum.

• In another bowl, work with a kitchen whisk (or electric whisks if you prefer) the egg yolks with the sugar until you get a light mixture. Then gradually add the sifted cornstarch and mix.

• Meanwhile, the milk will have become very hot (remember, it should not boil), remove the lemon peel, pour a ladle of hot milk over the whipped yolks and mix immediately with the kitchen whisk.

• Now add all the rest of the milk and mix with the hand whisk to combine. Pour everything into the saucepan and return to the heat, medium heat, and cook the cream, stirring constantly. It will take about 10 minutes.

• As soon as the cream begins to thicken and “puffs,” immediately remove from heat. Pour 150 g of cream into the bowl where you placed the chopped dark chocolate and let it rest.

• Cover the yellow cream immediately with plastic wrap. After about 5 minutes, stir the chocolate cream with a spoon to melt it perfectly. Cover this one as well with food-grade plastic wrap and let them cool.

• Take the pastry, spread the now cold chocolate pastry cream on the bottom. Place the pavesini soaked in Alchermes diluted with a little water on top.

• Whip 100 g of fresh cream for desserts with a tablespoon of sugar with electric whisks (or you can use long shelf-life already sweetened vegetable cream).

• Take the custard that has cooled in the meantime, stir the cream with a hand whisk to make it homogeneous again. Add the cream to the custard and mix with a spatula from bottom to top.

• Pour everything over the pavesini base and if necessary level with a spatula. Decorate with dark chocolate flakes.

• Et voilà, your Fantasy tart with Diplomatic cream and chocolate cream is ready to impress everyone at the table! Bon appétit and until the next recipe!

• If this fantasy tart has won you over, write me in the comments, but above all, save the recipe for your special occasions and share it with someone who loves homemade desserts!
  👉 And don’t forget to follow me to discover new recipes coming soon 🍰✨

• Article protected by copyright © – Gabriella Geroni © All Rights Reserved