Steps for the Zuppa Inglese Tart

• To make this Zuppa Inglese tart, start by preparing the shortcrust pastry. You can mix the pastry in any food processor; for convenience I used a stand mixer. First fit the paddle attachment (the K). In the mixer bowl add the cold butter cut into pieces together with the powdered sugar, the sifted flour with the pinch of salt, the baking powder, the vanilla, the grated lemon zest and run the machine at speed 2 for a few minutes. Then add the egg and the yolk and mix for a few more minutes until you obtain a smooth, homogeneous dough. Compact the shortcrust pastry well and wrap it in plastic wrap, then refrigerate for about one hour. You can also prepare the pastry the day before.

  

• To make the vanilla pastry cream and then the chocolate one, first pour the milk into a saucepan and warm it over the heat. In a separate bowl, whisk the egg yolks with the sugar and the vanilla extract for a couple of minutes using a hand whisk. Add the cornstarch and the pinch of salt and mix thoroughly until you obtain a creamy batter. Take the hot milk and pour half of it into the egg bowl, mixing vigorously. Pour the egg-and-milk mixture back into the saucepan and bring to a boil, stirring constantly with the whisk to avoid lumps, and allow it to thicken completely. Remove from heat, divide the obtained cream into two bowls; in the plain one lay plastic wrap directly on the surface and let cool to room temperature for a few hours. In the other bowl sift in the unsweetened cocoa powder and whisk vigorously until smooth and homogeneous. Cover with plastic wrap and let cool to room temperature.

  

• Take the shortcrust pastry out of the fridge and divide it in half, then roll it out with a rolling pin to a thickness of about 1/8 inch (3 mm). Line a 9.5-inch tart pan previously buttered and floured with the shortcrust pastry, prick the base with a fork and pour in the chocolate cream, leveling it well with a spoon. Arrange the ladyfingers previously halved lengthwise and soaked in Alchermes on top. Finally pour the vanilla pastry cream and level perfectly. As the last step, roll out the remaining shortcrust pastry and use it to seal the tart, folding the edges inward to close well. Bake in a preheated conventional oven at 356°F for 45 minutes on the lower rack. When it is baked, turn off the oven, remove and let cool.

  

• When it has cooled, place it on a serving plate and serve dusted with powdered sugar and unsweetened cocoa powder. I hope you enjoy this latest recipe of mine — see you next time, friends.

  
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