Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup hazelnut flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 egg yolk
- 1/4 cup ice water
- 1/2 cup chocolate-hazelnut spread
- 1/4 cup chopped hazelnuts
Special equipment needed:
- Food processor
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
Step-by-step instructions:
a. In a food processor, pulse together the all-purpose flour, hazelnut flour, sugar, cocoa powder, and salt until combined.
b. Add the cold butter and pulse until the mixture resembles coarse sand.
c. In a small bowl, whisk together the egg yolk and ice water.
d. With the food processor running, pour the egg mixture through the feed tube and pulse until the dough comes together.
e. Turn the dough out onto a lightly floured surface and knead a few times until smooth.
f. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
g. Preheat the oven to 375°F.
h. Roll out the chilled dough on a lightly floured surface to a 12-inch circle.
i. Transfer the dough to the tart pan and press it into the bottom and up the sides.
j. Trim the excess dough and prick the bottom with a fork.
k. Spread the chocolate-hazelnut spread evenly over the bottom of the crust.
l. Sprinkle the chopped hazelnuts over the chocolate-hazelnut spread.
m. Bake for 25-30 minutes, or until the crust is golden brown and the filling is set.
n. Let cool completely before serving.
Time:
Preparation time: 20 minutes
Chilling time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour 15 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 360
Fat: 23g
Saturated Fat: 10g
Cholesterol: 60mg
Sodium: 170mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 14g
Protein: 5g
Substitutions for ingredients:
- Almond flour can be substituted for hazelnut flour.
- Nutella can be substituted for chocolate-hazelnut spread.
- Chopped almonds or pecans can be substituted for chopped hazelnuts.
Variations:
- Add a layer of sliced bananas or strawberries on top of the chocolate-hazelnut spread before adding the chopped hazelnuts.
- Top with whipped cream or vanilla ice cream before serving.
- Use a different type of nut flour, such as almond or pecan, for a different flavor.
Tips and tricks:
- Make sure the butter is cold when adding it to the food processor to ensure a flaky crust.
- Chill the dough before rolling it out to prevent it from sticking to the rolling pin.
- Use a sharp knife to cut the crostata into slices for a clean cut.
Storage instructions:
Store the crostata in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the crostata in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the crostata on a decorative plate or cake stand.
Garnishes:
Sprinkle powdered sugar or cocoa powder on top of the crostata before serving.
Pairings:
Serve the crostata with a cup of coffee or a glass of red wine.
Suggested side dishes:
Serve the crostata with a side of fresh fruit or a salad.
Troubleshooting advice:
If the crust is too dry, add a tablespoon of ice water at a time until it comes together.
Food safety advice:
Make sure to wash your hands and any utensils or equipment used in the recipe to prevent the spread of bacteria.
Food history:
Crostata is an Italian dessert that typically consists of a shortcrust pastry filled with fruit or jam. This chocolate-hazelnut version puts a twist on the classic recipe.
Flavor profiles:
The crostata has a rich, chocolatey flavor with a nutty undertone from the hazelnut flour and chopped hazelnuts.
Serving suggestions:
Serve the crostata as a dessert after a meal or as a sweet treat with a cup of coffee or tea.
Related Categories
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Region: Italian
Taste: Rich, Nutty, Chocolatey, Sweet, Decadent