Shortcrust pastry (Davide Comaschi)

Davide Comaschi, World Chocolate Masters champion and AMPI member, presented a wonderful chocolate ganache and raspberry tart on Gambero Rosso's Dolcemente Con. I recreated individual portions. As the recipe is lengthy, here is the pastry base, also useful for other tarts; the completed tartlets appear separately.
To my delight, I met Comaschi two days later while shopping at All'Arte Bianca; he was extremely kind.
INGREDIENTS FOR 4 TARTS
I make plenty of pastry to freeze and have ready in emergencies. For one batch, divide by 4 and mix by hand.
SHORTCRUST
600 g butter
500 g sugar
120 g whole eggs
50 g egg yolk
15 g milk
10 g baking powder
5 g salt
1 kg '00' flourI put pliable room-temperature butter, soft but not melted, in the mixer., this pastry has no flavourings, allowing chocolate flavour to shine.
I work a couple of minutes with paddle or K beater and add sugar.
I mix a couple of minutes on low, meanwhile combining whole eggs and yolks in a bowl.and lightly mix.
I add milk.
I add to butter.
I add salt.
I work on low until even without overworking or developing gluten, keeping pastry short rather than tough. I sift flour and baking powder together.
I add to butter mixture.all at once.
I mix only to combine.
I remove onto parchment, compacting lightly without kneading.
I divide into 4 blocks.
I wrap the block for use in parchment and refrigerate. Comaschi recommends preparing it 12 hours before use.
I label and freeze remaining blocks in food bags.
For Comaschi's use of this pastry, see the blog recipe.
Chocolate Ganache and Raspberry Tartlets.