Dark Chocolate and Pine Nut Crostata
A luxurious Italian-style tart featuring a buttery crust filled with rich bittersweet chocolate ganache and topped with toasted pine nuts. This elegant dessert combines deep chocolate flavor with the subtle crunch of nuts.
Ingredients
- •1⅔ cups all purpose flour
- •1 cup powdered sugar
- •½ teaspoon salt
- •6 tablespoons unsalted butter
- •2 large egg yolks
- •1 large egg
- •10 ounces bittersweet chocolate
- •2 cups heavy whipping cream
- •¼ cup honey
- •¼ cup pine nuts
- •1 cup whipped cream
Cooking Instructions
- 1.
Blend flour, powdered sugar, and salt in processor 5 seconds. Add butter, yolks, and egg. Blend until moist clumps form. Knead dough into ball and flatten into disk. Wrap and chill at least 30 minutes and up to 1 day.
35 min
- 2.
Roll out dough on lightly floured surface to 14-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Cut off all but 1/2-inch overhang. Fold overhang in, pressing to form double-thick sides that extend 1/4 inch above rim. Chill crust 30 minutes.
40 min
- 3.
Preheat oven to 375°F. Bake crust 5 minutes. Using back of fork, press up sides of crust if slipping. Bake until golden, pressing up sides and piercing with fork if crust bubbles, about 25 minutes longer. Cool crust completely.
30 min
- 4.
Place chocolate in medium bowl. Bring cream to simmer in saucepan. Pour cream over chocolate; whisk until smooth. Whisk in honey. Pour filling into crust. Chill until set, at least 2 hours and up to 1 day.
120 min
- 5.
Sprinkle tart with pine nuts. Serve with whipped cream.
5 min
