Ingredients for a 22cm diameter tart

For the cocoa shortcrust pastry

345 g Mixture of flours for tarts and biscuits by Mulino Marello

40 g bitter cocoa powder

200 g butter

150 g caster sugar

2 medium eggs 

For the custard

500 g milk

40 g corn starch (or rice starch)

150 g egg yolk

150 g caster sugar

1 vanilla pod (seeds)

 

Procedure

Heat the milk in a saucepan.

Separately, in a bowl, whisk the egg yolks with the sugar and vanilla.

Add the cornstarch and mix well.

As soon as the milk has boiled, add the mixture of egg yolks, sugar and vanilla. Mix until the cream thickens. Place it in a bowl and cover it with cling film.

Leave to cool in the refrigerator.

In the meantime, prepare the pastry.

Sift the Mulino Marello gluten-free flour mixture for tarts and biscuits with the bitter cocoa into the bowl of the mixer.

Add the cold butter and mix until a sandy mixture is created.

Add the eggs one at a time and lastly the sugar.

Work until you create a homogeneous mixture.

Divide the dough into two parts. One with a weight of 550, the other with the remainder.

Wrap the smaller part in cling film and place in the freezer.

Roll out the pastry to a thickness of approximately 1 cm and place it in a buttered and floured springform pan with a diameter of 22 cm. Form the base and the edges with a height of approximately 3/4 cm

Place in the refrigerator to rest until the cream has cooled completely.

Take the mold and fill with the custard.

Level the surface well with the back of a spoon.

Take the pastry from the freezer and crumble it completely over the entire surface using a grater with large holes.

Cook in a preheated oven in static mode at 170 degrees for about 50 minutes.

Allow to cool before removing from the mold.