Florentine Semolina Cake

In the bowl of the stand mixer fitted with paddle attachment (or in a large bowl if done by hand) put the cold butter cut in cubes and the sugar. Work quickly at low speed in order to mix the ingredients.

Add the egg yolks and the pinch of salt, and work again briefly.

Once the yolks are absorbed add the flour. Let the mixer run at low speed just enough for the flour to be incorporated.

Briefly knead the dough and form a flat disc. Wrap in cling film and refrigerate for at least 3 hours.

Put the milk in a small pan on medium heat. Immediately add the sugar and stir.

As the milk starts warming up slowly add the semolina while continuously stirring.

When the cream thickens transfer in a large bowl and let it cool off.

Add the eggs and mix well. Set aside.

Preheat the oven at 180° C (355° F).

On a slightly floured surface roll out the shortcrust dough and score it randomly with a fork.

Place the shortcrust on top of the tart pan and remove the excess dough.

Put the semolina filling inside the pan and level with a spatula.

Bake for about 35 minutes. Time may vary due to the oven, so check it at about 30 minutes.

Let it cool off.

Chop the dark chocolate and put it in a large bowl.

Heat the cream and when it starts to boil, pour it over the chocolate. Mix well until smooth, but do not whisk in order not to incorporate air.

Pour over the semolina filling, rotating the pan in order to evenly spread the ganache.

Let it stabilize in the fridge before serving.