Ingredients
- for the cocoa shortcrust pastry:
- 200 g of type 1 (or type 0) flour
- 100 g of butter
- 90 g of powdered sugar
- 30 g of Piedmont hazelnuts
- 15 g of Emilia Zaini cocoa
- 1 egg
- 1 pinch of salt
- to fill and decorate:
- 260 g Emilia Zaini extra dark chocolate
- 110 g of fresh liquid cream
- 1 pack of Emilia Zaini extra dark chocolate chips
- 200 g of blackberries
- 40 g of candied citrus peel
Directions
Protip
After putting the shortcrust pastry in the mold, prick the base with the prongs of a fork, line it with parchment paper and weights.
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