Steps for the Christmas Tart with Gianduia Namelaka

• To make this delightful Christmas tart with gianduia namelaka, start by making the shortcrust pastry. You can knead the pastry in any kitchen robot; for convenience, I used the stand mixer. First, attach the paddle, add the cold butter cut into pieces into the mixer bowl along with the sugar, the sifted flour with a pinch of salt, the baking powder, and the vanilla, and set the machine to speed 2 for a few minutes. Then add the eggs and mix for a few more minutes until you get a smooth and homogeneous dough. Compact the shortcrust pastry well, wrap it in plastic food wrap, and let it rest in the fridge for about an hour. You can easily make the pastry the day before. Retrieve the shortcrust pastry from the refrigerator and roll it out with a rolling pin to a thickness of 1/8 inch. Line a 9-inch tart pan previously buttered and floured with the shortcrust pastry. Prick the bottom of the pastry with a fork and place a sheet of parchment paper with some legumes to act as a weight. We’ll now do the famous blind baking, baking in a preheated static oven for about 25-30 minutes at 350°F. Remove the parchment paper for the last 5-10 minutes to brown the base as well. Once cooked, let it cool completely in the pan.

  

• With the leftover pastry, make many small stars, comets, and Christmas trees. Then bake in a preheated static oven at 350°F for about 10 minutes. Let them cool.

  

• Soak the gelatin in cold water, meanwhile warm the milk with the honey or glucose, without bringing to a boil, and pour over the previously chopped gianduia chocolate placed in a tall container. Also add the squeezed gelatin and mix everything with a spatula to melt the chocolate. Add the cold heavy cream from the fridge and blend the mixture until smooth and homogeneous with an immersion blender, obtaining a liquid cream.

  

• Pour the cream into the shell of the tart previously waterproofed with a pass of melted dark chocolate and a brush. Then let the tart rest in the fridge for at least 12 hours or overnight.

  

• When the cookies are cool, glaze them with water glaze. In a bowl, add the powdered sugar and just enough water (just a drop) to obtain a fluid, sticky white cream. Be sure to use very little water. Glaze the surface of the cookies and decorate the tree with sprinkles. Let them dry for a few hours. Retrieve the tart from the fridge, place the cookies, decorating the tart in a Christmas style. Serve.

  

• I hope you like this latest recipe of mine, until next time friends.