for the shortcrust pastry:
- Ruggeri Organic Arifa Flour 250g
- butter 100g
- sugar 80g
- egg 1
for the white chocolate custard:
- milk 250ml
- eggs 2
- sugar 40g
- flour 25g
- white chocolate 125g
for the dark chocolate custard:
- milk 250ml
- eggs 2
- sugar 40g
- flour 25g
- dark chocolate 125g
to complete:
- black sesame seeds 1 tbsp
- white sesame seeds 1 tablespoon
To prepare the shortcrust pastry, combine the flour and butter in a bowl. Add the sugar and egg and work the dough until you obtain a smooth, even ball. Wrap it in cling film and leave it to rest in the fridge for at least an hour. Roll out the dough, cut out some disks and line the tartlet molds. Prick the bottom of the tartlets with a fork and bake in the oven at 180° for about 20 minutes or until they are lightly golden. Bring the milk to the boil in a saucepan. Mix the eggs with the sugar. Add the flour and mix well. Incorporate the milk and cook everything on a low heat, continuing to stir until the cream thickens. Add the white chocolate and mix until it has completely melted. Remove from the heat, transfer to a bowl and leave to cool. Repeat the operation to prepare the dark chocolate custard. Pour the white chocolate cream and the dark chocolate cream into the tartlets, complete with the black sesame seeds and the white sesame seeds and serve.
