Raspberry, hazelnut and chocolate crostata
serves
8
Raspberry, hazelnut and chocolate crostata
Ingredients (15)
- 1 cup (320g) raspberry jam
- 1 egg, lightly beaten, for egg wash
Frangipane
- 1 1/2 cups (150g) hazelnut meal
- 2/3 cup (160g) caster sugar
- 150g unsalted butter, softened
- 100g dark chocolate, melted
- 2 eggs
- 1/2 tsp salt flakes
Pastry
- 2 cups (300g) plain flour
- 1/3 cup (35g) Dutch cocoa
- 1/3 cup (35g) hazelnut meal
- 1/2 cup (110g) caster sugar
- 1 tsp baking powder
- 110g cold unsalted butter, chopped
- 1 egg
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the pastry, place the flour, cocoa, hazelnut meal, sugar and baking powder in a food processor and whiz to combine. Add the butter and whiz until mixture resembles breadcrumbs. Add the egg, 2-3 tbs water and whiz until the mixture comes together. Shape one-third of the dough into a small disc, and the remaining two-thirds of dough into a larger disc. Enclose both in plastic wrap, and chill for 1 hour or until firm.
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2.Meanwhile, for the frangipane, place all ingredients in a clean food processor and whiz until smooth and combined. Set aside.
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3.Preheat oven to 180°C. Roll out the larger piece of pastry to 3-4 mm thick and use it to line a lightly greased 24cm fluted tart pan. Spread the frangipane over the base, then top with the jam. Chill until needed. Roll out the remaining pastry to 3mm thick and cut into 3cm strips. Use pastry strips to form a lattice over the top, pressing to seal the edges. Trim the excess pastry. (If the pastry becomes too soft, chill or freeze for 10 minutes to help firm.) Brush top with beaten egg. Bake for 1 hour 15 minutes until pastry is dry and cooked. Set aside to cool for 1 hour before serving.
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