Chocolate Tart

A typical Italian pie with a shortcrust pastry base covered with jam, cream, chocolate, or fresh fruit,
and a lattice shortcrust pastry top. A similar shortcrust pastry preparation was already known in Venice after the year 1000, when people started using sugar imported from the East.



  • 1 l white base
  • 70 g Nonna Rachele paste
  • 60 g milk
  • 1 pinch of salt
  • Nutty Hazelnut and Cocoa
  • crumbled shortcrust pastry

For the Gelato

Mix the white base with Nonna Rachele paste, milk and salt, and place in the batch freezer.

For the Decoration

Extract the Gelato from the batch freezer and add the Nutty Hazelnut and Cocoa and crumbled shortcrust pastry.