HOW TO COOK HEART CREAM TART WITH CHANTILLY CREAM 

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 February 5th we celebrated 11 years of marriage and due to last-minute unforeseen events we had a romantic dinner at home. As a gift we decided not to cook but to take everything ready except the dessert !!I prepared the cream tart a few years ago for the first time for my daughter's 6 years old and today I thought about proposing it again in a romantic version.The heart cream tart with Chantilly cream is a very spectacular dessert, ideal for special occasions and if you want you can also prepare it for Valentine's Day.

 INGREDIENTS

Sablè shortcrust pastry

• 500 g flour 00
• 120 g powdered sugar
• 2 egg yolks
• 180 g butter
• grated zest of half a lemon
• pinch of salt

Chantilly cream

• 500 ml milk
• 3 egg yolks
• 100 g granulated sugar
• 100 g cornstarch
• zest of half a lemon
• 200 ml whipping cream
• To decorate
• to taste blueberries
• to taste raspberries
• to taste biscuits to taste

 INSTRUCTIONS

1. Start preparing the heart cream tart with Chantilly cream from the  sablè shortcrust pastry : in a food processor pour the sifted flour, a pinch of salt and the cold butter from the refrigerator cut into coarsely cubes.
2. Operate the robot and you will get a sandy-looking mixture, pour on a work surface and add the icing sugar.
3. Create a fountain shape and pour the grated lemon zest and egg yolks in the center. Then start mixing everything. Knead briefly, just long enough to compact the dough so that the pastry does not heat up too much with the heat of the hands and remain crumbly. Form a loaf and wrap it in cling film, place it in the refrigerator to make it harden for at least 30 minutes.
4. After the time necessary to take the pastry back and roll it out, calculate a thickness of about 3-4 mm. Previously print the number or letter you want on a sheet of F4 and cut out the sheet with scissors.
5. Roll out the pastry, place the number cut out of paper on top and with a sharp knife extract your number, in this case I made the heart twice. Then place it on baking paper and bake for about 15-20 minutes at 180 degrees, I recommend the cooking must be slightly reduced than usual. As soon as they are ready, leave to cool.
6. Go on to prepare the Chantilly cream which is nothing more than custard with whipped cream, then make the  custard : bring the milk to a boil with the lemon zest.
7. Aside, whip the egg yolks with the sugar and add the cornstarch and mix the ingredients well (if you notice that it is too thick, add a drop of milk). As soon as the milk starts to boil, remove the lemon peel and pour in the egg mixture and mix, being careful not to let the cream stick. As soon as it is cooked, let it cool down. Apart from whipping the cream, I used that hoplà to make the cream very "solid".
8. Take the custard very cold and add the whipped cream, incorporating it evenly (if you notice that the custard has created too many lumps, I advise you to work it for about 5 minutes with the help of a robot), the final cream must be smooth .
9. As soon as the Chantilly cream is ready, put it in the refrigerator for about half an hour to stop it. Now you can start composing the cake: on a plate place the first shape of the heart, on top with the help of a pastry bag to decorate.
10. Cover with the second part of the heart and finish the decoration with the cream. Put the cake in the refrigerator for at least two hours to let the cream harden.
11. After this time, take it back and decorate as you wish: I wanted to use berries and mini biscuits but you can use your imagination and make this cake unique. Your heart cream tart with Chantilly cream   is ready to be served, you will leave your guests in awe.