The crostata is a baked tart or pie that’s very popular in Italy. We’ve adapted it in this recipe to create a satisfying, rich flavour. Creamy, chocolatey ganache combines with fresh coffee for a decadent, intense taste. Our tart is more sophisticated than a mocha cake, and perfect for after dinner or a cheeky treat first thing in the morning.

ingredients

(For 6 servings)

• 60 ml (2.1 fl oz) coffee
• 25 gr (0.9 oz) sugar
• 3 eggs
• 60 ml (2.1 fl oz) double cream
• 125 gr (4.4 oz) dark chocolate, 50% cocoa
• 100 gr (3.5 oz) flour
• 20 gr (0.7 oz) cocoa powder
• 75 gr (2.6 oz) butter
• Lemon zest
• Vanilla powder

DIRECTIONS

ganach cream

1. Mix two egg yolks with the sugar and whisk until clear and creamy
2. Bring the double cream to a boil
3. Add the whisked yolks and cook up to 90°C (194°F)
4. Add the coffee and mix well
5. Dice the chocolate into small pieces and pour the mixture over the chocolate
6. Mix until the chocolate is completely dissolved
7. Place in the fridge until chilled

shortbread pastry

1. Dice the butter and bring to room temperature
2. Form a fountain shape with the flour and cocoa powder
3. Put the butter, sugar and eggs into the well of the fountain
4. Knead the ingredients and add the flour until the mixture is smooth
5. Return to the fridge for 1 hour
6. Lay the pastry over the base and sides of your baking tin
7. Use a fork to prick the crostata base
8. Cook in a conventional oven at 180°C (356°F) for 18 minutes
9. Allow to cool

Composition

1. Dice the butter and bring to room temperature
2. Form a fountain shape with the flour and cocoa powder
3. Put the butter, sugar and eggs into the well of the fountain