Chocolate Crostata with Chestnut Jam, a celebration of delightful flavors and textures that like spring awakens our senses to the beauty of life. A blend of cocoa and chestnut jam finished with a sprinkle of icing sugar that makes this dessert most luxurious.
The recipe of the cacao dough is from the Italian Pastry Chef Luca Montersino.
For the cacao pastry dough:
- 235 g all purpose flour (or 00, that is what we used)
- 15 g unsweetened cocoa
- 150 g unsalted butter, cold, cubed
- 100 g icing (confectioner’s) sugar
- 2 egg yolks
- 1 tsp vanilla
- pinch of salt
For the topping:
- chestnut jam
- icing sugar (optional)
- In the bowl of a standing mixer, add the sifted flour and cocoa, the icing sugar, the salt, then add the cubed butter and mix on low speed until the mixture looks sandy.
- Slowly add the vanilla and the egg yolks and continue to mix on low speed just until the mixture is smooth and homogeneous. Do not overwork.
- Take out of the bowl, and on a floured surface, shape it into a flat square. Wrap it in plastic and place in the refrigerator for at least 30 minutes.
- Pre heat the oven to 340° F (170° C) and butter the tart pan.
- Take the dough out of the fridge. On a floured surface take 3/4 of the pastry dough and roll it with a rolling pin to a height of about 4 mm. You will need the rest of the dough for the lattice top.
- Wrap the pastry dough on the rolling pin and unroll it over the tart pan.
- Using your fingers work the dough gently into the bottom and edges, then passing the rolling pin over the top edge of the pan, removing the excess dough.
- Prick the bottom lightly with a fork, and place back in the refrigerator for about 15 minutes.
- Then spread the chestnut jam on top.
- Roll out the remaining dough and form the strips (about 1 cm wide) using a ravioli wheel. Put the strips down forming a lattice top.
- Press the edges with the tines of a fork.
- Bake for about 40 minutes in the pre heated oven.
- Take out of oven, let cool on a rack.
- Sprinkle some icing sugar on top and serve.
The total time includes the resting time for the dough in the fridge.
- Serving Size: 8-10 servings