Cocoa and nut crostata with fruit cream

See the recipe by Vincenza Borelli

Blog: Le ricette di mamma Anatina

Molino Soncini Cesare Cake Line flour for Cakes450g
bitter cocoa50g
icing sugar200g
chopped nuts mixed with tablespoon of caster sugar60g
egg yolks3 (+ 1 whole egg)
salta pinch

Ingredients for the filling/topping

FOR THE CREAM FILLING 500ml milk 4 egg yolks 50g potato flakes 120g sugar 1 sachet of vanilla Rigoni di Asiago Frutti di Bosco jam small glass of grappa


Mix the flour with the cocoa, butter, sugar, nuts and salt, mixing well together; then add the eggs, mix well again, and form into a ball. Cover with clingfilm and leave in the fridge for 30 minutes.
In another pot, whisk the egg and sugar together until it is frothy, add the potato flakes and vanilla, and mix well, slowing add the milk so that no lumps are formed, place on the heat and mix until it is nicely thickened. Mix your jam in the glass of grappa.
Remove your dough from the fridge, roll it out onto a crostata baking tray, and prick holes with the prong of a fork. Bake for 20 minutes at 180°C. Once cooked, leave to cool, and fill with the cream and then cover with the grappa/jam mix


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