- 80 g cane sugar
- 1 large egg + 1 egg yolk
- 80 g vegetable oil (or a light olive oil. I used peanut oil)
- the grated zest of 1 organic lemon
- 300 g flour
- 1 1/2 tsp baking powder
- chocolate hazelnut spread of your choice
- In a bowl add the sugar, the whole egg, and the yolk. Mix briefly with a fork or whisk.
- Add the lemon zest, and the oil. Stir with a fork until combined.
- Sift the flour with the baking powder, then add it to the egg mixture. Stir with the fork until the dough begins to form.
- Move onto a pastry board and briefly knead the dough until smooth and it no longer sticks to your hands.
- Take out ¼ of the dough and set aside (you will use it to make the lattice top or cut out shapes).
- Grease a tart pan and press the dough evenly at the bottom and up the sides.
- Prick the bottom with a fork, then spread the chocolate hazelnut spread. If the spread is too hard, soften it in a microwave oven or place the jar in a small pot with some water over the stove to melt it slightly.
- Roll the remaining dough and cut out heart shapes. Re-roll the scraps to use all the dough. If you have different heart sizes it would be even nicer. You could also use a pastry wheel and cut strips to create a lattice pattern.
- Arrange the hearts on the chocolate as you most like, trying to cover as much of the surface as you can to prevent it from drying out when baking.
- Bake in a preheated 350°F/180°C oven for about 30 minutes.
Instead of chocolate hazelnut spread you could use jam, marmalade, Nutella, or pistachio spread.
For the top, you can use any cookie cutter you like, or a pastry wheel to make a lattice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, tarts
- Method: Baking
- Cuisine: Italian
Keywords: tart, crostata, chocolate spread, eggs, vegetable oil, no butter, easy, pastry dough, italian, valentines day