you can also prepare another shortcrust pastry of your choice, but always light
300 g of 00 flour
120 g cold butter
1 egg + 1 yolk
100 g of liquid honey, I had a forest flower honey... but acacia honey is perfect
240 g 00 flour
170 g butter
55 g egg yolk
27 g of cocoa
a pinch of salt
I used a chestnut cream; you can fill it with chocolate cream, hazelnut cream, almond cream, pistachio cream, black cherry jam, etc.
PROCEDURE
honey shortcrust pastry: mix all the ingredients (you can use a planetary mixer); wrap the dough in cling film and leave to rest in the fridge.
cocoa shortcrust pastry: Mix the butter in cubes with salt and sugar; add the egg yolks and finally the sifted flour with the cocoa. Form a loaf and wrap in cling film. Leave to rest in the refrigerator.
The shortcrust pastry must be cold. Roll out and cut into strips of equal width.
If in the meantime they have 'warmed up' (it also depends on the season and the temperature there is...) you can put them in the freezer which will cool them down quickly.
I braided them in groups of three: 2 light ones on the outside and the cocoa one in the center and vice versa for the horizontal ones.
Place groups of 3 strips next to each other on the work surface (place some baking paper underneath, you will also need it to move them)
Start by raising the odd groups: 1 3 5.
Insert a group of three strips horizontally and lower the ones that were raised.
Raise the even groups 2 and 4.
Insert the group of three strips and lower; and so on again.. repeat everything.
Place in the freezer to cool well.
Meanwhile, line a tart tin with the leftover shortcrust pastry.
Fill by spreading the chosen cream/jam.
Cover with the braided shortcrust pastry which, being very cold, does not fall apart and remove the excess pastry from the edges.
Bake at 180° for about 25/30 minutes (adjust according to the power of your oven).
