INGREDIENTS FOR THE CREAM TART:
For the base
300 g Brasil Gentilini
150 g butter
50 g flour
For mascarpone cream:
300 g mascarpone
150 g fresh cream
120 g condensed milk
20 g bitter cocoa
Finely chop the Brasil Gentilini, put in a bowl and add the soft butter, egg and flour.
Knead until it forms a stick and put it to rest in the fridge for half an hour.
Divide it into two parts, with the help of a rolling pin spread the pastry biscuits on a sheet of parchment paper to a thickness of half a centimeter, with two pastry rings (or two kitchen plates) obtain two discs respectively 20 cm and 12 cm in diameter.
Gently lay the discs with the baking paper on a baking pan and bake at 180 º C. for 15 minutes.
Bake and let cool.
Meanwhile, prepare the mascarpone cream (camy cream): whip the cream to firm snow, add the mascarpone and condensed milk. Blend the mixture and divide it into two parts, in one incorporate the sifted cocoa and fill two sac à poche.
Put the base of the cream tart on a serving plate, stuff with creams alternating the two flavors, cover with the other ring of pastry, complete with the cream and decorate as you like.