Time: 1 ora
Difficulty: Media

Ingredients for 4 people
300 g Special for pasta Frolla Molino dalla Giovanna
220 g butter
220 g of granulated sugar
5 eggs
the grated rind of an untreated orange
a pinch of salt

For the custard cream
500 g of milk
4 egg yolks
110 g of granulated sugar
55 g gluten-free corn starch
1 vanilla bean

For the chocolate cream
450 g of milk
50 g fresh cream
3 egg yolks
160 g of granulated sugar
20 g gluten-free corn starch
100 g gluten-free dark chocolate

For the syrup
300 g of water
300 g of sugar
the skin of a lemon

Time: 1 hours more rest
Difficulty level: Medium

Proceeding:
Place the fountain mix on the worktop; put the sugar, eggs, butter, and the grated rind of an orange in the middle and mix well, gradually incorporating the flour. Knead gently to obtain a homogeneous mixture and let rest for about 3 hours in the fridge.
Take the dough from the fridge and work it on the top. Roll out the shortcrust pastry about 2 mm thick, grease and line a round baking pan with a diameter of 20 cm with baking paper, and place inside the pastry; remove the excess from the edges, put in the fridge to rest for about 30 minutes.
Prepare the custard: heat the milk in a saucepan (without boiling it) with the seeds of the vanilla bean extracted with the tip of a knife. 
Work the egg yolks in a bowl with the sugar, beating vigorously the mixture with the electric whisk, until it is clear and foamy; add the starch to rain and continue to work. 
Pour the milk in a trickle and continue to mix with the whips to avoid lumps (if necessary, pass the cream obtained through a sieve with thick mesh).
Put on the heat and stir with a whisk until the cream thickens.
Prepare the chocolate cream. Heat the milk in a saucepan (without boiling it). Work the egg yolks in a bowl with the sugar, beating vigorously the mixture with the electric whisk, until it is clear and foamy; add the starch to rain and continue to work. 
Transfer the creams in two separate bowls, using a spatula, and stir until it has cooled; cover with plastic wrap and let rest in the refrigerator for 1 hour.
After the time of rest of the creams, take them from the fridge and work them a few minutes with a whisk, put them in a sac-à-poche with the coarse striped tip and pour it into the base of the tart.
Put in a pot the water, sugar and boil for about 1 hour. At the end of cooking add the lemon peel: the whole must shrink by about ¼; at the end of cooking extract the liquid from the pot and put it to cool in the fridge.
In the meantime, heat the oven to a temperature of about 170 º C, put the base of the shortbread pierced with the tines of a fork, roll out the cream with a sac a poch and cover half of the pastry with that pastry and the other half with the chocolate one.
Create with the remaining pastry two strips on each side of the middle overlapping and cook for about 30 minutes; at the end of cooking, remove from the oven and let cool.
Brush the tart with the syrup previously made and serve the tart after 30 minutes of rest in the fridge.