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Crostata alla crema di cioccolato
by: Margherita Romagnoli
- Preparation 15 min
- Cooking 20 min
- Portions 8 pers.
Ingredients needed
For a round 22 cm cake pan
- 250 g Favuzzi ''00'' Flour
- 150 g butter at room temperature
- 100 g icing sugar
- 40g eggs (2 small eggs)
- Zest of a lemon
- A pinch of salt
- 1 jar* Favuzzi chocolate hazelnut cream
*Ideally 1½ jar of cream
Products used in this recipe
Steps of preparation
- Mix the butter with the lemon zest and the eggs. If you don’t have a mixer, you can use a fork or your fingertips as soon as the mixture takes on a nice pale yellow colour.
- Add the icing sugar a little at a time, then the flour.
- Continue kneading until the dough is smooth, then shape into a ball and wrap with cling film leave to rest in the fridge for at least 30 minutes take out the dough, knead again until pliable, then roll out to a 5-6 mm thickness, adding flour as needed preheat oven to 175°c (340°f).
- Butter a round 22 cm pan and line with the dough, trimming the extra dough around the edge prick the bottom of the tart with a fork.
- Add the chocolate cream and gently spread over the whole surface.
- Cut the leftover dough into strips and place over the chocolate cream in a lattice pattern cover the crostata with foil and bake in the oven for 15 minutes.
- Remove the foil and bake for 3-5 minutes longer.
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