Recipe | Sweet
Chocolate Nut Tart (Crostata di cioccolata con nocciote)

Divine. The pastry also works other tarts, e.g. Tarte Tatin.

Pastry

This makes enough for two tarts. I couldn't find a way to successfully halve the recipe.

1 3/4 Cups flour
pinch of salt
1/2 cup sugar

  • mix in bowl

115 grams butter or margarine, chilled

  • chop into the dry ingredients as quickly as possible until the mixture resembles coarse breadcrumbs

1 egg
1/4 teaspoon grated lemon zest

  • Beat in a cup.
  • Pour over the flour mixture.
  • Combine with a fork until the dough holds together.
  • If too crumbly, mix in 1-2 tablespoons of water.
  • Divide in two.
  • Cover in cling wrap and refrigerate for at least 40 minutes
  • Preheat oven to 190° C.

Filling

200 g dry amaretti biscuits
50 g blanched hazelnuts

  • Grind to a medium texture in a food processor or blender

100 g ground almonds
3 tablespoons of sugar

  • Mix in to ground amaretti and nuts. .

200 grams plain cooking chocolate
3 tablespoons milk
50 grams butter

  • Melt and stir until smooth
  • Pour into the ground amaretti and nuts.
  • Mix well.

3 tablespoons liqueur (amaretto or brandy is recommended, but I use Baileys)
2 tablespoons single cream

  • Add to mixture.

Assembling the tart

  • Lightly grease a shallow 26 cm tart or pie pan, preferably with a removable bottom.
  • Roll out half the dough to about 3 mm.
  • Transfer to the pie pan.
  • Trim edges.
  • Prick bottom with a fork.
  • Spread filling evenly in the pastry shell.
  • Bake for 35 minutes, or until the crust is golden brown and filling has puffed up.
  • cool to room temperature.

8 blanched almonds, halved

  • Decorate the tart