Place flour and sugar in a mixer, mixing at high speed for a few seconds;
add butter and margarine right out of the fridge and cut into touch, mix vigorously until they are well chopped; add two eggs, mix vigorously until you get a compact dough pastry.
Tip: if mixed for too long will come out a little dough too soft and workable.
Imburrate una teglia da forno tonda, quindi aggiungete un poco di farina ben distribuita su tutta la teglia (questo è importante per far si che la crostata, una volta pronta si estragga facilmente dalla teglia), spandete un po' di farina sul piano di lavoro edividete l'impasto in due parti.
Grease a round baking pan, then add a little flour well distributed throughout the pan (this is important to ensure that the tart is ready when you pull out easily from the pan). Sprinkle a little flour on work surface, divide the dough quad half.
Spread the thickest part evenly on the baking sheet, making it back slightly on the edges.Spread the jam.
Prepare rolls with remaining dough and place them on the basis of the tart, crushing them lightly with your fingers (I recommend you always keep your hands well floured, otherwise the pastry will remain attached and will be hard work). Bake at 180 ° C, preferably with a convection oven for about 30 minutes, or until you see the pastry is golden brown.

Pour the milk in a saucepan, add sugar; Cut the vanilla bean down the middle, drop the seeds into the milk and throw in even half the pod;
to warm over the heat until almost boiling, stir vigorously and let cool for half an hour.
Add only after the pot of yogurt white (it is important that the milk is at a temperature below 40 ° C, otherwise the enzymes present will die and not be able to prepare the yogurt).
Mix well, until the yogurt is completely dissolved.
Fill jars and put them in yougurtiera;
Turn on the yougurtiera and let it work for 12 hours
Close the jars and refrigerate

concomitantly put all ingredients in a blender, mix vigorously until the mixture is very creamy and no lumps;
Grease and flour a round baking pan, pour in the batter, using a spatula.
Bake at 160 ° C, preferably with a convection oven for about 40 min.

toasted in a skillet large enough grains of brown, until they become very fragrant and lightly browned (it's important to use a medium heat, stirring frequently with a spatula the grain)
pour into the mixer:
320 grams of flour; 125 gr of sugar cane; 120 grams of cocoa; 100 g of chocolate drops. mix vigorously;;
soften in the microwave: 100 grams of butter and 75 grams of margarine.
Add to the mixer:
100 grams of chocolate chips; 150 grams of toasted grain; butter and margarine that have softened.Stir vigorously for 1 minute..
add to the mixer: 2 eggs, half a jar of vegetable oil, half a jar of marsala. Mix vigorously until the dough is packed.
Grease and flour a large square pan.
Knead on a floured the dough to make it more homogeneous.
Take one nut at a time, cover evenly with a little dough and place on baking tray, to use all the nuts and all the dough. Bake for about 15 min at 150° C, preferably in a convection oven. Let raggreddare in the air.
Meanwhile, melt in water bath of 300 grams of chocolate, stroking from time to time with a spatula. When the chocolate is completely melted and creamy, add the sugar cane that is left and turn the heat down.
Place on work surface a sheet of parchment paper, place in a bowl the remaining grain. Dip in melted chocolate biscuits, one at a time, and sprinkle with toasted grain.
Let rest in refrigerator for two hours after which enjoy!