Italian Chocolate Tart (Crostata al Cioccolato)

Method13 steps · about 1 hr 55 min

1. 1

   Step 1: Pulse all 120 g cold pastry butter with all 200 g pastry 00 flour in a food processor until the mixture looks like fine sand.

   Uses 200 g 00 flour for the chocolate pasta frolla · 120 g cold unsalted butter for the pastry

   
2. 2

   Step 2: Add the pastry’s 100 g sugar, 40 g cocoa powder, one medium whole egg, one medium yolk, quarter-teaspoon fine salt (¼ tsp) and 4 g baking powder. Pulse until the dough comes together, then turn onto the work surface and knead briefly until even, keeping it cool.

   Uses All prepared pastry base · 100 g granulated sugar for the pastry · 40 g cocoa powder (⅓ cup, unsweetened) · 1 egg (medium size, at room temperature) · 1 medium egg yolk for the pastry · ¼ tsp fine salt for the pastry · 4 g baking powder (1 teaspoon)

   
3. 3

   Step 3: Weigh out about 280 g of the dough for the lattice and roll it between baking-paper sheets into a rectangle about 5 mm thick. Roll all the remaining dough between baking-paper sheets into a disc of the same thickness for the 22 cm tart shell.

   Uses All finished chocolate pastry dough

   
4. 4

   Step 4: Refrigerate both rolled pastry pieces for about thirty minutes until firm, keeping the lattice rectangle separate from the shell disc.

   Chill both rolled pastry pieces · 30 minUses Both separately rolled pastry pieces

5. 5

   Step 5: While the pastry chills, heat all 400 ml whole milk in a small saucepan until just below boiling.

   Uses 400 ml whole milk for the chocolate cream

6. 6

   Step 6: In a separate saucepan, mix the cream’s four medium yolks with its separate 80 g sugar, 40 g flour and pinch of fine salt until smooth.

   Uses 4 medium egg yolks for the chocolate cream · 80 g granulated sugar for the cream · 40 g flour for the cream · 1 pinch fine salt for the chocolate cream

   
7. 7

   Step 7: Slowly pour all the prepared hot milk into the cream’s yolk mixture, whisking constantly to prevent lumps.

   Uses All prepared cream base · All heated whole milk

   
8. 8

   Step 8: Whisk the custard constantly over medium heat until thick and fully cooked, reaching at least 71°C / 160°F. Take off the heat, chop and stir in all 200 g dark chocolate until completely melted and smooth. Cover the cream’s surface directly with food-safe wrap and let it cool briefly until no longer warm enough to soften the pastry; refrigerate if holding longer, within two hours of cooking.

   Uses All prepared cream mixture · 200 g dark Chocolate (7 oz)

   
9. 9

   Step 9: Grease a 22 cm / 9 inch removable-bottom tart pan with separate extra butter and dust with separate pan flour. Line it with the chilled shell disc, working any edge excess into a thicker rim. Prick the base shallowly without going through, and press the rim decoratively with a fork.

   Uses Only the remaining-dough disc; keep the 280 g lattice rectangle chilled · A little additional unsalted butter to grease the tart pan · A little additional flour for the greased tart pan

10. 10

    Step 10: Spoon all the cooked cooled chocolate cream into the prepared shell and spread evenly.

    Uses The prepared lined shell · All prepared chocolate filling

11. 11

    Step 11: Cut strips about 1.5 cm wide from the chilled rectangle. Arrange the strips over the filled tart in a lattice with diamond-shaped openings, pressing their ends onto the rim.

    Uses The complete filled tart · Only the separately chilled topping rectangle

12. 12

    Step 12: Bake in a preheated conventional oven at 175°C / 347°F for thirty to thirty-five minutes, until the pastry base and lattice are fully cooked and the filling is set. Continue if the pastry is still doughy. Cool the tart in its pan, then refrigerate within two hours as needed and allow it to become completely cold before removing.

    Bake chocolate tart until its pastry is fully cooked · 35 minUses The complete filled lattice-topped tart

13. 13

    Step 13: Carefully remove the fully cooled tart from its pan, place on a serving plate and cut into six portions. Keep any remaining custard tart refrigerated.

    Uses The complete cold tart