Rasberry tart

SHORT PASTRY

FOR TARTS AND BISCUITS

200 gr butter

40 gr honey

1 vanilla bean

75 gr powder sugar

1 egg yolk

4 gr water

2 gr salt

300 gr 00

1 lemon zest

Take a bowl start first adding the butter and with the help of a mixer run it at the lowest speed,

add honey sugar and let the butter absorb them well.

Dissolve the salt in very little water (about a teaspoon) add to the preparation

Cut the vanilla bean lengthwise and remove the seeds, add them into the mixer.

Add the zest of the lemon.

Sift the flour and pour it all at once in the mixer then operate the mixer again and pay attention to this phase, you will always have to work at low speed only until the butter has incorporated all the flour.

when is all mixed well put the dough on a work surface, flatten it, and seal it well with some food film, place it in the fridge for a couple of hours and let it rest.

After the resting period take the dough out of the fridge and remove the film, lightly dust the work surface and then roll out the dough with a rolling pin until it is about 4 mm thick

Roll it up and down on the work surface and unroll it along the perimeter of the ring mold; then remove the excess of dough.

Take the mold where it will be baked and crush the dough lightly with your fingers and with the tip of a knife (or a teaspoon) create a decorative motif, pressing with the point continuing along the entire perimeter in this way, regularize the border , pressing lightly evenly along the perimeter.

when is ready put the mold in a baking pan with some paper and bake it at 180 for 22 minutes.

CHOCOLAT SHORT DOUGH

FOR TARTS AND BISCUITS

Flour 00 300g

Cocoa powder 30g

Butter 150g

Icing sugar 130g

Yolks (3 yolks) 60g

To prepare the shortcrust pastry cocoa put in a mixer the sifted flour, butter, cocoa powder, icing sugar and 3 egg yolks, mix everything in a bowl until you get a sandy and creamy mixture, then transfer it to a floured surface.

Knead until you have a soft dough

At this point wrap it with film for food. Let the loaf rest in the refrigerator at least half an hour before using it to make biscuits or tarts.

PASTRY CREAM

500 gr cream

500 gr milk

90 gr corn starch

280 gr sugar

vanilla

orange or lemon zest

8 egg yolks

Take a medium pot and warm the milk and the cream on a medium high heat

in the meanwhile mix the egg yolks, the sugar, the corn starch, and the vanilla bean, mix them very well with a whisk.

When the milk boils remove it from the heat and pour immediately the ingredients that were previously mixed, always out of the heat.

Mix it very well, add the orange zest, pour the mixture in a cold bowl and let it rest in the fridge.