Raspberry tart

Step 1

Pour the flour, cold butter and salt into the mixer and operate the blades several times until a sandy mixture is obtained. Add the sugar, chocolate powder, flavor and egg yolks. Mix well, compact the dough quickly with your hands and wrap it in plastic wrap. Let it rest in the fridge for at least half an hour. Roll out the shortcrust pastry and line the tart mold, previously oiled with the Staccante Spray. Pierce the pasta with the Bucasfoglia Roll and cook at 180 ° C for about 20-30 minutes, placing some dried legumes. Remove from the oven, leave to cool and fill with the Chocolate Cream. Complete the decoraing with raspberries and sprinkle with Moisture Resistant Icing Sugar.