Tart with Chocolate Shortbread and Hangover Baked Cream

Marcello and Francesca have a opened their bakery, taking over an old neighborhood storefront on the street in Piazzale Bacone in Milan. Crossing the threshold of their workshop, there is an air of novelty, typical of incurable dreamers. At Marcello’s (the master pastry chef) and Francesca’s (the pastry host) you can breathe in the research, the classic and the love of sweets. It is like giving yourself a long hug.

With Wilden’s herbal teas. herbals, 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 cocoa
• 10 g of salt
• 25 g of chemical yeast

Proceedings

Knead quickly, incorporating the ingredients, until a shortcrust pastry is created. Wrap the pastry in plastic wrap and let it rest in the refrigerator for at least 3 hours before using.

Ingredients for Remedium Custard No. 4 – Hangover

• 3 1/2 sachets of Hangover infusion
• 500 g water
• 150 g yolks
• 126 g granulated sugar
• 60 g rice starch

Proceedings

steep the herbal tea and let it steep overnight. The next morning, bring the water with the infusion to a boil. Mix separately the egg yolks with the caster sugar and rice starch. When the water has reached boiling temperature, pour it over the first mixture, return it to the heat and finish cooking. Cool immediately; in the meantime, roll out the shortcrust pastry, lay the cold custard on top. Bake for 20 minutes at 180 degrees (time and temperature depend on the size of the cake), then let cool and serve cold at 6 degrees.