Two-tone tart

To prepare the two-tone tart, first work on the shortcrust pastry. Cut the cold butter into cubes and place it in the bowl of a stand mixer fitted with a paddle attachment 1. Add the flour 2 and the sugar 3.

Turn on the stand mixer and work for about 2 minutes. Add the whole eggs 4 and the yolks 5. Turn on the machine again and work until you get a homogeneous and compact dough 6.

Transfer the dough to a surface, work briefly until compact, and divide it into two equal parts 7. Put one of the halves back in the mixer and add the cocoa powder 8. Work with the paddle attachment for a short time until you get a uniformly colored dough 9.

Place it back on the surface and compact it without overheating it with your hands 10. Then form two loaves, one cocoa, and one white, wrap them in plastic wrap 11, and let them rest in the refrigerator for at least 30 minutes. Meanwhile, prepare the custard. Combine the sugar and yolks in a saucepan 12.

Mix them with a spatula so that no air is incorporated, then add the flour 13. Mix again with the spatula 14. In another saucepan, pour the milk and grated lemon zest 15. Bring to a boil.

As soon as the milk starts to boil, pour a small amount over the egg mixture 16, mixing with a spatula. Then pour all the milk, mix with a spatula or whisk, and return to the heat. Cook 17 until the cream thickens and is almost boiling. Divide the cream into two equal parts, transferring it to two separate bowls 18.

Add the chopped chocolate to one of the bowls 19, mix well with a spatula or a whisk until it melts and you get a homogeneous mixture 20. Cover both creams with plastic wrap 21 and let cool in the refrigerator for about 1 hour.

When the cream is cold, and the pastry has rested, you can assemble your tart. First, roll out the white pastry into a rectangle about 1/8 inch thick 22. Cut strips about 1/2 inch wide 23. Repeat the same operation for the cocoa pastry 34.

Place a sheet of parchment paper on a surface. Position a cocoa strip horizontally. Place a white one perpendicular to it 25, then place another cocoa one next to it 26. Continue in this way, alternating colors; for this step, you will need 8 white strips and 8 cocoa strips 27.

At this point, carefully lift all the cocoa strips 28 to place another white strip on the white ones 29. Then reposition the cocoa strips and lift the white strips this time 30.

Now place a cocoa strip horizontally 31, then flip the white strips back into position 32, and continue this way, alternating colors until you finish the weave 33 to create a square.

Using the ring of the 9-inch springform pan, cut the weave 34 and keep it in the fridge because it will firm up better 35; you'll need it later. Gather all the pastry scraps to make the marbled base of the tart 36.

Press well with your hands directly on the bottom to spread the dough both on the base 37 and the edges. Raise it as much as possible since it will have to contain the two creams. Trim the excess dough with a knife 38. First, pour the classic custard inside, level it with the back of a spoon 39, and refrigerate for 10 minutes.

Transfer the chocolate custard onto the classic one and level with the back of a spoon 40. Place the two-tone shortcrust lid you kept in the fridge over the cream by lifting and placing it very gently 41, and lightly press the edges to adhere to the pastry shell. Bake in a preheated static oven at 340°F for 45 minutes. Then increase the oven temperature to 355°F and continue baking for another 15 minutes. Take it out of the oven 42 and let it cool completely before serving your two-tone tart.