Crostata al Cioccolato

Serves 1
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Directions

  1. 1In a large mixer, blend the sugar until it becomes powdered sugar.
  2. 2Add the cold chocolate and quickly blend until it forms a powder.
  3. 3Add the cubed butter and salt, then blend for a few more seconds until a homogeneous mixture is obtained.
  4. 4Add the egg and blend for a few seconds to incorporate.
  5. 5Add the sifted flour and baking powder, then operate the mixer for a few seconds until a homogeneous mixture is obtained.
  6. 6Wrap the dough with plastic wrap and let it rest for 30 minutes.
  7. 7Meanwhile, prepare the cream by heating the milk in the microwave.
  8. 8Add the chopped chocolate to the warm milk and stir until combined.
  9. 9In a bowl, mix eggs and sugar with electric beaters until a frothy mixture is obtained.
  10. 10Add the cheeses and essence, then continue to beat.
  11. 11Add the milk and chocolate mixture and continue to mix until a velvety cream is obtained.
  12. 12Roll out the shortcrust pastry thinly and line a tart ring (24cm).
  13. 13Fill the pastry shell with the white chocolate cream.
  14. 14Bake for about 45 minutes at 175ºC.
  15. 15Let the tart cool to room temperature, then refrigerate for at least one hour.
  16. 16After chilling, prepare the ganache by whipping half of the cream.
  17. 17Heat the other half of the cream in the microwave.
  18. 18Add the chocolate and candied orange peels (reserving some for decoration) to the warm cream and blend with an immersion blender.
  19. 19Add the whipped cream and mix again.
  20. 20Pour the ganache over the tart.
  21. 21Return the tart to the refrigerator to rest for at least 2 hours to stabilize.
  22. 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.