Chocolate Shortbread Tart with Hangover Baked Cream
With Wilden. herbals and Marcello Rapisardi
Marcello and Francesca opened their pastry shop, taking over an old shop window in the neighborhood in Piazzale Bacone in Milan. Entering their shop you can breathe an air of novelty, typical of true dreamers. At Marcello (the master pastry chef) and Francesca (the pastry chef) you can breathe the research, the classic and the love of sweets. It’s like giving you a long hug.
With Wilden herbal. herbals teas, Marcello wanted to explore the multifaceted universe of herbs and this is one of his recipes.
Ingredients for cocoa shortcrust pastry
- 600 g of butter
- 600 g of granulated sugar
- 225 g of eggs
- 1.1 kg of flour
- 100 g of cocoa
- 10 g of salt
- 25g of chemical yeast
Knead quickly, incorporating the ingredients, to create a pastry. Wrap the pastry in plastic wrap and let it rest in the refrigerator for at least 3 hours before use.
Ingredients for Hangover baked cream
- 3 and a half tea bag of Hangover Remedium
- 500 g Water
- 150 g Egg yolks
- 126 g Granulated Sugar
- 60 g Rice Starch
Infuse the herbal tea and let it sit overnight. The next morning, boil the water with the infusion. Separately mix the yolks with the caster sugar and the rice starch. When the water has reached the boiling temperature, pour it over the mixture, bring back to the heat and finish cooking. Cool immediately, in the meantime roll out the pastry, lay the cold custard on it. Bake for 20 minutes at 180 degrees (times and temperatures depend on the size of the cake), then cool and serve cold at 6 degrees.