Modern tart

For the shortcrust pastry:

• Pour the flour and cocoa powder and a pinch of salt into a bowl and mix well.
• Add the butter and stir again until a sandy dough is obtained.
• Pour in the sugar, eggs, and orange zest, mix to form a compact dough and leave to rest in the fridge for half an hour.
• After the resting time, line a micro-perforated tart ring with the shortcrust pastry and leave to rest in the fridge for at least an hour.
• Use the blind baking method, i.e. line the base and sides of the uncooked pastry case with baking paper and fill with dried beans or other pulses to obtain the crust to be filled later.
• Bake at 170°C until golden brown.
• Allow the crust to cool completely and spread the inside with a thin layer of Cremadelizia Pistacchio Babbi.
• Place the crust in the fridge.

For the white cream:

• Bring half the cream to the boil, add the bloomed gelatine, the chocolate and mix. Then add the remaining part of cold cream and bring the creamy mixture to 20°C.
• Take the cold crust out of the fridge and pour in the white chocolate cream. Put it back in the fridge.

For the tangerine gelée:

• Add tangerine slices and zest to the water and sugar and bring to the boil.
• Blend, filter, and weigh to strain the bloomed gelatine. For this tart, I weighed 300 g of liquid and put 4.5 g of gelatine and poured it all in a 20 cm tart ring lined with cling film.
• Allow to cool and keep in the fridge for one day.
• Take the tart out of the fridge, carefully remove the mandarin gelée and place it in the middle of the tart.
• Whip 100 g of cold cream and mix it with Cremadelizia al pistacchio Babbi to your liking. Put in a pastry bag and decorate the tart.