Bake in a preheated oven at 180 degrees for about ten minutes, it also depends on the oven. In order for the crust to be flat, as soon as it is taken out of the oven, while it is still hot and soft, roll it lightly with a rolling pin to flatten the surface.
Cut off the ends that have gone a little over the edge, use a long knife to go under the cover, lift the tray and gently place the cover on the baking paper.
Do everything right away while the crust is soft and pliable, as soon as it cools it becomes brittle. The tray will remain relatively clean, just wipe it with a damp kitchen towel and repeat the process with the other covers.
Preparation of filling
Mix flour, shortening and 4 spoons of crystal sugar with a little milk to get a smooth mixture and cook in the rest of the milk. Remove from heat and add chocolate and vanilla.
Mix, cover with nylon foil directly over the filling and leave to cool to room temperature. Beat the butter with powdered sugar until foamy, add the filling spoon by spoon while gently whisking and at the end mix well for a short time.
Stuff the crusts, weigh them down slightly and leave them overnight in the fridge so that the crusts soften, the filling hardens and the flavors combine.
ADVERTISEMENT
