Desserts from Italy
1 hour 30 minutes
translated by Italian with
Inspired by the delicious biscuits with nutella ... home made tart plus chocolate cream !!!
Prepare the pastry with the yolks, flour, butter, sugar and half a sachet of yeast. I added 50 ml of milk to make the dough more homogeneous. Leave to rest in the fridge for 30 min.
During the rest of the shortcrust pastry in the fridge, I prepared the chocolate cream: toasted the hazelnuts, without peel, in the oven (10 min x 200 °), then minced. I combined all the other ingredients and cooked without reaching the boil x 5 min.
Taking the shortcrust pastry from the fridge, 1/4 of the dough set aside, it will serve for the top of the tart, the remainder for the bottom and the edges. Roll out the dough with the help of 2 sheets of baking paper, or spread it directly in the cake tin (diameter 24 or 26 cm)
Fill the tart with the chocolate cream and cover it with the pastry layer kept aside for the top. Bake in a static oven for 40 minutes