Crostata al cioccolato con lamponi, facile e golosa

Tutorial: Crostata al cioccolato con lamponi

Channel: Carlotta Lolli

Video Title: Crostata al cioccolato con lamponi, facile e golosa

Overview:

In this tutorial, we will learn how to make a delicious Crostata al cioccolato con lamponi (Chocolate and Raspberry Tart) following the recipe shared by Carlotta Lolli. This dessert features a cocoa shortcrust pastry filled with chocolate ganache and fresh raspberries, making it a delightful treat for any occasion.

Ingredients:

• For the Cocoa Shortcrust Pastry:

  • 110g all-purpose flour (tipo 1, debole)
  • 15g unsweetened cocoa powder
  • 60g cold butter
  • 50g icing sugar
  • 25g egg (about half an egg)

• For the Ganache Filling:

  • 125g dark chocolate (100g if using milk chocolate)
  • 125g fresh cream
  • A knob of butter (about 20g)
  • 125g fresh raspberries
  • Gelatin spray (as needed)

Instructions:

1. Prepare the Cocoa Shortcrust Pastry:

   • In a bowl, combine the flour and cocoa powder.
   • Add the cold butter, diced into small pieces, and rub it into the flour mixture until it resembles breadcrumbs.
   • Mix in the icing sugar.
   • Add the egg and knead the dough until it comes together.
   • Shape the dough into a disc, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.

2. Make the Ganache Filling:

   • In a saucepan, heat the fresh cream until it just starts to simmer.
   • Remove the cream from the heat and add the chopped dark chocolate.
   • Stir until the chocolate is completely melted and the mixture is smooth.
   • Add a knob of butter and mix until incorporated.
   • Let the ganache cool to room temperature.

3. Assemble the Crostata:

   • Preheat the oven to the specified temperature.
   • Roll out the chilled cocoa shortcrust pastry on a floured surface to fit a 22cm tart tin.
   • Line the tart tin with the pastry, trimming any excess.
   • Prick the base of the pastry with a fork.
   • Pour the cooled ganache into the pastry shell.
   • Arrange the fresh raspberries on top of the ganache.
   • Bake the crostata in the preheated oven until the pastry is golden and the ganache is set.

4. Final Touches:

   • Once the crostata is baked and cooled, you can add decorative touches like gelatin spray or any other toppings of your choice.

5. Serve and Enjoy:

   • Slice the Crostata al cioccolato con lamponi into portions and serve it as a delightful dessert for any occasion.

Additional Resources:

• For the full recipe and more details, visit Carlotta Lolli's website here.
• Check out Carlotta Lolli's course on perfecting frolla here for more baking tips.
• Explore more recipes and kitchen tools recommended by Carlotta Lolli on her website.

By following these steps, you can create a delicious Crostata al cioccolato con lamponi that is both easy to make and absolutely indulgent. Enjoy your baking experience!