Ingredienti
Method
Preparation of Pastry Cream
- Bring the whole milk and vanillina to a boil in a pot.
- In a bowl, whisk the egg yolks with sugar until creamy.
- Gradually fold in the flour.
- Slowly add the warm milk to the egg mixture while whisking continuously.
- Pour this mixture back into the saucepan and cook on low heat, stirring constantly until it thickens.
- Transfer the thickened mixture to a bowl and let it cool.
Preparation of Shortcrust Pastry
- Cut the butter into small pieces and place it in a large bowl.
- Add the flour, sugar, and a pinch of salt. Mix with your fingers until it resembles breadcrumbs.
- Add the whole egg and the egg yolks. Mix together until a dough forms.
- Fold in the bitter cocoa powder and pine nuts for added flavor and texture, if using.
- Wrap the dough in plastic wrap and chill in the fridge for about 30 minutes.
- Preheat your oven to 180°C (350°F).
- Roll out the chilled pastry dough on a floured surface and place it in a tart tin.
- Poke the bottom with a fork to prevent bubbling, and then bake for about 20 minutes or until golden brown.
- Let the crust cool before filling it with the cooled pastry cream.
Note
Store any leftovers in the refrigerator, covered with plastic wrap or a lid. Best enjoyed within 2-3 days. For a refreshing treat, serve chilled.