Crostata al Cioccolato e Frutti di Bosco (Chocolate Berry Tart) - Italian Food Easy Peasy

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: dark chocolate with less sugar

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more accessible and less expensive.

mixed berries

🥗Healthier: frozen berries

💰Cheaper: canned berries

Canned berries are often cheaper and have a long shelf life.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: sweetened cocoa powder

Sweetened cocoa powder can be less expensive and adds sweetness.

Start with preparing the base by beating one whole egg and one yolk.

Add 80g of sugar and 120g of softened butter. Keep mixing until you get a foam.

Add 250g of flour. Mix the flour in until you obtain an homogeneous dough.

Wrap it in plastic film and store it in the fridge for 20 minutes.

Work the dough with a rolling pin to 3mm thickness.

Place it onto a baking pan, cutting and refining the edges.

Pierce the surface of the pastry with a fork.

Place a disk of parchment paper at the bottom of the pastry with a layer of rice or dry beans over it and cook in the oven at 180C (355F) for 30 minutes.

When it’s cooked, remove the rice or beans and let the base cool down before extracting the tart from the pan.

Meanwhile, pour 250ml of whipping cream in a saucepan at medium heat.

When the cream is simmering, turn the heat off and add 300g of dark chocolate. Keep stirring until the chocolate is fully melted.

Let it rest for a few minutes.

Chop a few strawberries or other berries of your choice and place them at the bottom of the tart.

Pour the chocolate ganache over the layer of berries and store in the fridge for at least one hour.

Decorate the tart with berries of your choice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens