Chocolate Nut Tart (Crostata di cioccolata con nocciote)

This tart is divine and really impresses when I have to bring a dessert to a function. 

Chocolate Nut Tart (Crostata di cioccolata con nocciote)

Ingredients
  

Ingredients for pastry

  • 1 3/4 Cups flour
  • pinch of salt
  • 1/2 cup sugar
  • 115 grams butter or margarine chilled
  • 1 egg
  • 1/4 teaspoon grated lemon zest
  • Up to 2 tablespoons of water

Ingredients for tart

  • 200 g dry amaretti biscuits
  • 50 g blanched hazelnuts
  • 100 g ground almonds
  • 3 tablespoons of sugar
  • 200 grams plain cooking chocolate
  • 3 tablespoons milk
  • 50 grams butter
  • 3 tablespoons liqueur amaretto or brandy is recommended, but I use Baileys
  • 2 tablespoons single cream
  • 8 blanched almonds halved

Instructions
 

Instructions for pastry

  • Mix flour, salt and sugar in bowl
  • Chop butter into the dry ingredients as quickly as possible until the mixture resembles coarse breadcrumbs
  • Beat egg and lemon zest in a cup.
  • Pour over the flour mixture.
  • Combine with a fork until the dough holds together.
  • If too crumbly, mix in 1-2 tablespoons of water.
  • Divide in two.
  • Cover in cling wrap and refrigerate for at least 40 minutes

Instructions for tart

  • Preheat oven to 190º C.
  • Grind biscuits and hazelnuts to a medium texture in a food processor or blender
  • Mix ground almonds and sugar in to ground amaretti and nuts. .
  • Melt chocolate, milk and butter and stir until smooth
  • Pour into the ground amaretti and nuts.
  • Mix well.
  • Add liqueur and cream to mixture.
  • Lightly grease a shallow 26 cm tart or pie pan, preferably with a removable bottom.
  • Roll out half the dough to about 3 mm.
  • Transfer to the pie pan.
  • Trim edges.
  • Prick bottom with a fork.
  • Spread filling evenly in the pastry shell.
  • Bake for 35 minutes, or until the crust is golden brown and filling has puffed up.
  • cool to room temperature.
  • Decorate the tart with almond halves

Notes

This makes enough pastry for two tarts. I couldn't find a way to successfully halve the recipe. Freeze the unused half. The pastry also works other tarts, e.g. Tarte Tatin.
Adapted from Carla Capalbo "The Best Ever Italian Cookbook"

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