# Crostata al Cioccolato

A delicious chocolate tart with a dark chocolate shortcrust pastry, white chocolate cream cheese filling, and a chocolate orange ganache.

- Cuisine: Italian
- Category: Drink
- Language: en

## 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)

## Instructions

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

## Equipment

- mixer capiente
- pellicola
- microonde
- terrina
- fruste elettriche
- anello 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.

## Source

- Original video: https://www.instagram.com/reel/DN5zCWjghBH/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
- Recipe page: https://www.cliprecipe.com/recipe/3779525e-10d2-403a-a9ef-2fa9a6161979
- Extracted: 2025-12-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt