Log-Shaped Tart with Double Cream

The log-shaped tart with double cream is a rich and decorative dessert that consists of a shortcrust pastry base filled with custard cream and chocolate cream. Let’s see how to prepare it.

Ingredients

• 300g of 00 flour
• 150g of cold butter, cubed
• 130g of icing sugar
• 1 large egg + 1 yolk
• Grated zest of 1 lemon
• 1 pinch of salt

For the custard cream:

• 500ml of whole milk
• 4 egg yolks
• 120g of sugar
• 40g of 00 flour or cornstarch
• Zest of 1 lemon

For the chocolate cream:

• 250ml of whipping cream
• 150g of dark chocolate
• 2 tablespoons of icing sugar

Preparation

1. Start with the shortcrust pastry: in a bowl, mix the flour, icing sugar, and salt. Add the cold, cubed butter and rub the mixture with your fingertips until it becomes sandy.
2. Add the whole egg and yolk, the grated lemon zest, and knead until it forms an even ball. Do not overwork the dough. Wrap the dough in cling film and place it in the fridge for about 30 minutes.
3. For the custard cream: in a saucepan, heat the milk with the lemon zest until it almost comes to a boil. In a bowl, whisk the yolks with the sugar, then mix in the sifted flour. Remove the lemon zest from the milk and gradually pour the hot milk over the egg mixture, stirring constantly with a whisk. Return the mixture to the heat and cook over medium heat, stirring constantly until the cream thickens. Cover with cling film touching the surface and let cool.
4. Roll out the pastry evenly and line a tart pan, previously buttered and floured. Prick the bottom with a fork and bake blind at 180 °C for about 15-20 minutes.
5. For the chocolate cream: heat the whipping cream until it almost comes to a boil and pour it over the chopped chocolate. Let it rest for a minute, then stir until a smooth ganache is formed. Sweeten with icing sugar and let it cool.
6. When the shortcrust base and creams are cold, pour the custard cream onto the shortcrust base and then add a layer of chocolate cream.
7. To achieve the log effect, you can use a fork to create streaks on the surface of the chocolate cream. Let it cool in the refrigerator for at least an hour before serving.

Trivia

The log-shaped tart, with its rustic form that resembles a tree trunk, is a dessert that is particularly suited to winter and Christmas celebrations, but is tasty at any time of the year. For an added festive touch, you could decorate the surface with icing sugar, like snow, or with small Christmas ornaments like berries or holly leaves made of sugar paste.