Crostata alla crema di cioccolato

by: Margherita Romagnoli

  • Preparation 15 min
  • Cooking 20 min
  • Portions 8 pers.

Ingredients needed

For a round 22 cm cake pan

  • 250 g Favuzzi ''00'' Flour
  • 150 g butter at room temperature
  • 100 g icing sugar
  • 40g eggs (2 small eggs)
  • Zest of a lemon
  • A pinch of salt
  • 1 jar* Favuzzi chocolate hazelnut cream

*Ideally 1½ jar of cream

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Steps of preparation

  1. Mix the butter with the lemon zest and the eggs. If you don’t have a mixer, you can use a fork or your fingertips as soon as the mixture takes on a nice pale yellow colour.
  2. Add the icing sugar a little at a time, then the flour.
  3. Continue kneading until the dough is smooth, then shape into a ball and wrap with cling film leave to rest in the fridge for at least 30 minutes take out the dough, knead again until pliable, then roll out to a 5-6 mm thickness, adding flour as needed preheat oven to 175°c (340°f).
  4. Butter a round 22 cm pan and line with the dough, trimming the extra dough around the edge prick the bottom of the tart with a fork.
  5. Add the chocolate cream and gently spread over the whole surface.
  6. Cut the leftover dough into strips and place over the chocolate cream in a lattice pattern cover the crostata with foil and bake in the oven for 15 minutes.
  7. Remove the foil and bake for 3-5 minutes longer.

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