Crostata al Cioccolato
Serves 1
Directions
- 1In a large mixer, blend the sugar until it becomes powdered sugar.
- 2Add the cold chocolate and quickly blend until it forms a powder.
- 3Add the cubed butter and salt, then blend for a few more seconds until a homogeneous mixture is obtained.
- 4Add the egg and blend for a few seconds to incorporate.
- 5Add the sifted flour and baking powder, then operate the mixer for a few seconds until a homogeneous mixture is obtained.
- 6Wrap the dough with plastic wrap and let it rest for 30 minutes.
- 7Meanwhile, prepare the cream by heating the milk in the microwave.
- 8Add the chopped chocolate to the warm milk and stir until combined.
- 9In a bowl, mix eggs and sugar with electric beaters until a frothy mixture is obtained.
- 10Add the cheeses and essence, then continue to beat.
- 11Add the milk and chocolate mixture and continue to mix until a velvety cream is obtained.
- 12Roll out the shortcrust pastry thinly and line a tart ring (24cm).
- 13Fill the pastry shell with the white chocolate cream.
- 14Bake for about 45 minutes at 175ºC.
- 15Let the tart cool to room temperature, then refrigerate for at least one hour.
- 16After chilling, prepare the ganache by whipping half of the cream.
- 17Heat the other half of the cream in the microwave.
- 18Add the chocolate and candied orange peels (reserving some for decoration) to the warm cream and blend with an immersion blender.
- 19Add the whipped cream and mix again.
- 20Pour the ganache over the tart.
- 21Return the tart to the refrigerator to rest for at least 2 hours to stabilize.
- 22Decorate and enjoy!
Ingredients
- 260 gr farina 00
- 80 gr zucchero
- 90 gr cioccolato fondente
- 1 uovo
- 110 gr burro freddo
- 10 gr cacao
- 1 pizzico sale
- 0.33 cucchiaino lievito per dolci
- 150 gr ricotta
- 150 gr robiola o Philadelphia
- 150 gr cioccolato bianco
- 50 gr latte intero
- 40 gr zucchero
- 1 pizzico sale
- 2 uova
- Essenza di fiori d’arancia(o vaniglia)
- 90 gr cioccolato fondente(o al latte)
- 70 gr panna
- 40 gr scorze d’arancia candite (o scorza di 1 arancia grattugiata)
Equipment
mixer capientepellicolamicroondeterrinafruste elettricheanello per crostate (24cm)frullatore a immersione
Tips
- Use cold chocolate when processing in the mixer for the pastry.
- Let the pastry rest for 30 minutes.
- Cool the tart at room temperature, then in the refrigerator for at least an hour.
- Chill the tart in the refrigerator for at least 2 hours after adding ganache for stabilization.
- Keep some candied orange peel for decoration.
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