Dark Chocolate & Pine Nut Crostata
Yesterday was my chocoholic Mom’s birthday, and not any old chocolate birthday cake would do! No, this year I passed up the classics and headed for a chocolate doozie…Dark Chocolate and Pine Nut Crostata. This Italian tart has the perfect balance of super rich dark chocolate sweetened with just the right amount of honey to satisfy her chocolate sweet tooth.
Served with a cup of coffee and a small scoop of vanilla bean ice cream; this birthday tart was a chocolaty success.
photos by Freutcake
Dark Chocolate & Pine Nut Crostata- recipe by Bon Appetit
1 2/3 cups all purpose flour
1 cup powdered sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, diced, room temperature
2 large egg yolks
1 large egg
10 ounces bittersweet (70% cocoa) chocolate, finely chopped
2 cups heavy whipping cream
1/4 cup honey
1/4 cup pine nuts, toasted
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.
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.
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 20-25 minutes longer. Cool crust completely.
Place chocolate in medium bowl. Heat cream, just until steaming, in saucepan. Pour cream over chocolate; whisk until smooth. Whisk in honey. Pour filling into crust. Chill until partially set, sprinkle tart with pine nuts and continue to chill at least 2 hours and up to 1 day.
*Best served cold with a dollop of sweetened whipped cream.