Time: 50 minuti più tempo di riposo
Difficulty: Facile

Shortbread for biscuits and shortcrusts for tarts there are really many recipes, today I propose a variant made with almond flour that makes the recipe even more delicious.

Characteristics :
Almond flour is obtained from dried almonds, decorticated and without skin.
This flour is particularly rich in proteins, sugars, vitamin E, B vitamins and mineral salts (calcium, potassium, magnesium, phosphorus, iron and zinc).
Almonds, as well as flour, are a very energetic food and have antiseptic, laxative and are a mild natural antidepressant.
Historical background:
The almond tree grows in the eastern Mediterranean and the Levant. It was introduced to Sicily by the Phoenicians from Greece (the Romans called it "Greek walnut"), after which it spread to France, Spain and almost all the Mediterranean countries.
notes:
almonds are also used to make a precious natural cosmetic oil.

Ingredients 
260 g Molino della Giovanna prepared for cakes and biscuits
40 g gluten-free almond flour
170 g butter
130 g gluten-free powdered sugar
1 egg
3 egg yolks
the grated rind of an organic orange
a pinch of salt
gluten-free powdered sugar
fine rice flour for dusting  

For the chocolate cream
100g 55% dark chocolate
500 g Whole milk 
1 Vanilla pod
75 g Egg yolks
140 g Sugar
45 g Corn starch (cornstarch)
1 pinch Salt up
8/10 fresh raspberries
Fresh mint leaves

Proceeding
Place the flour on the worktop or in a mixer, put the almond flour in the center, mix briefly. Add the sugar and butter divided into small pieces, work gently and then, eggs and zest a grated orange and mix well, gradually incorporating until the flour is completely absorbed.
Knead without heating the dough too much, until you get a homogeneous mixture and let it rest at least 45 minutes in the refrigerator, wrapped with cooking film (the ideal rest would be 24 hours in the fridge to allow the dough to absorb the aromas).
To prepare the cream, chop the dark chocolate, pour in a saucepan the milk with the seeds of a vanilla berry and put the pod in infusion, put on the fire and bring to the boil. Meanwhile in another saucepan pour sugar, yolks and work everything with a whisk. Also add the corn starch and a pinch of salt.
At this point pour a little hot milk on the mixture to dilute it, taking care to remove the pod left in the infusion first, mix with the marisa. Then pour the remaining ingredients over a medium heat. Bring back to the stove and let the cream thicken over a moderate heat. Turn off the heat and transfer to a bowl.
Now you just have to add the chopped dark chocolate and mix very well, until it is completely dissolved and amalgamated. Your chocolate custard is ready.
Resume the shortcrust pastry and roll it out to the thickness of 3-4 mm, lay it in the molds from buttered and floured tart, pour the rice mixture and bake in the hot oven at 180 º C for 20-25 minutes.
Remove from the mould and decorate with raspberries and mint leaves, you can sprinkle with icing sugar or add pine nuts.