Chocolate Crostata with Chestnut Jam

Chocolate Crostata with Chestnut Jam

  • Author: Nicoletta
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian


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)


  1. 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.
  2. 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.
  3. 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.
  4. Pre heat the oven to 340° F (170° C) and butter the tart pan.
  5. 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.
  6. Wrap the pastry dough on the rolling pin and unroll it over the tart pan.
  7. 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.
  8. Prick the bottom lightly with a fork, and place back in the refrigerator for about 15 minutes.
  9. Then spread the chestnut jam on top.
  10. 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.
  11. Press the edges with the tines of a fork.
  12. Bake for about 40 minutes in the pre heated oven.
  13. Take out of oven, let cool on a rack.
  14. 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
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