This year my Easter dessert will be something that is not quite traditional but still decadent and very delicious. Cocoa shortcrust pastry filled with gianduja ganache, and topped with mascarpone frosting. Well, this is definitely a tart for celebration, and if you are a chocolover you will fall in love.
This is going to be our second lockdown Easter but I really find comfort in seeing all the beautiful images and recipe on the net, and in time like this I’m particularly grateful to be part of this wonderful community that can bring us closer even if we are physically distant.
-ITALIAN VERSION-
CROSTATA AL CIOCCOLATO CON GANACHE AL GIANDUIA E PANNA AL MASCARPONE
Quest’anno niente pastiera, ho scelto di preparare un dolce non tradizionale ma molto goloso. Un delizioso guscio di pasta frolla al cacao, farcito con una ganache al gianduia e decorato con crema al mascarpone. È decisamente una torta per le occasioni speciali, perfetta per chi ama il cioccolato. Anche se questa Pasqua sarà nuovamente in lockdown mi consola vedere il Web riempiersi di belle, colorate e gustose ricette, in questi momenti, quando purtroppo la distanza fisica ci divide, mi rendo conto di quanto sia importante far parte di questa community virtuale. Buona Pasqua a tutti!
Ingredienti
Per la pasta frolla al cacao
230 g farina 00
160 g burro freddo
25 g cacao amaro
100 g zucchero
50 g tuorlo d’uovo
pizzico di sale
Per la ganache al gianduia
200 ml panna fresca
200 g cioccolato gianduja
Per la crema al mascarpone
50-100 g zucchero a velo
125 g mascarpone, freddo
250 ml panna fresca
estratto di vaniglia
Procedimento
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Per la pasta frolla, amalgamare il burro freddo con la farina utilizzando l’accessorio a foglia della planetaria, oppure con la punta delle dita, fino ad ottenere un impasto che una consistenza sabbiosa, simile a quella del parmigiano per intenderci.
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Aggiungere lo zucchero, sempre con lo stesso metodo “sabbiato”, senza amalgamare.
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Aggiungere infine i tuorli d’uovo, a questo punto si può cominciare ad amalgamare e compattare il composto, ci vorrà meno di un minuto.
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Formare un panetto, stendere la frolla alta 0.5 cm tra due fogli di carta da forno e lasciar riposare in frigo per almeno un’ora.
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Riprendere la frolla dal frigo, foderare una teglia da 20 cm di diametro, bucherellare il fondo con i rebbi di una forchetta e cuocere a 180° in forno ventilato per 15/20 minuti.
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Lasciar raffreddare e nel frattempo preparare la crema gianduia per la farcitura.
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tagliare grossolanamente a pezzetti il cioccolato gianduia, portare a bollore la panna e versarla sul cioccolato poco alla volta.
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Attendere un minuto e mescolare velocemente con una spatola fino ad ottenere una glassa, lasciar raffreddare e poi versarla nel guscio di pasta frolla al cacao.
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Lasciar raffreddare e indurire e nel frattempo preparare la panna al mascarpone: inserire tutti gli ingredienti ben freddi in una ciotola e montare con le fruste elettriche.
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Trasferire in una sac a poche e decorare la superficie della crostata.
CHOCOLATE TART WITH GIANDUJA AND MASCARPONE CREAM
(2 votes, average: 4.50 out of 5)
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Ingredients
- FOR THE COCOA SHORTCRUST PASTRY
- 230 g cake flour
- 160 g cold butter
- 25 g cocoa powder, dutch processed
- 100 g caster sugar
- 50 g egg yolk
- pinch of salt
- FOR THE GIANDUJA GANACHE
- 200 ml double cream
- 200 g gianduja (noisette) chocolate
- FOR THE MASCARPONE FROSTING
- 50-100 g icing sugar
- 125 g mascarpone, cold
- 250 ml double cream, cold
- vanilla extract
Instructions
1
For the shortcrust pastry, mix the cold butter with the flour using the paddle attachment of your stand mixer, or with your fingertips, until you get a dough with a sandy consistency, similar to that of Parmesan to be clear.
2
Add the sugar, always with the same "sandblasted" method, without mixing.
3
Finally add the egg yolks, at this point you can begin to mix and compact the mixture, it will take less than a minute.
4
Form a ball, roll out the pastry 0.5 cm high between two sheets of parchment paper and let it rest in the fridge for at least an hour.
5
Take the pastry from the fridge, line a 20 cm diameter pan, prick the bottom with a fork and bake at 180 ° in a ventilated oven for 15/20 minutes.
6
Allow to cool and in the meantime prepare the gianduja cream for the filling.
7
Coarsely cut the gianduja (noisette) chocolate into small pieces, bring the double cream to the boil and pour it over the chocolate a little at a time.
8
Wait a minute and mix quickly with a spatula until you get a glaze, let it cool and then pour it into the cocoa shortcrust pastry shell.
9
Allow to cool and harden and in the meantime prepare the mascarpone cream: put all the ingredients very cold in a bowl and whip with an electric whisk.
10
Transfer to a piping bag and decorate the surface of the tart.
CHOCOLATE TART WITH GIANDUJA AND MASCARPONE CREAM
(2 votes, average: 4.50 out of 5)Loading...Ingredients
- FOR THE COCOA SHORTCRUST PASTRY
- 230 g cake flour
- 160 g cold butter
- 25 g cocoa powder, dutch processed
- 100 g caster sugar
- 50 g egg yolk
- pinch of salt
- FOR THE GIANDUJA GANACHE
- 200 ml double cream
- 200 g gianduja (noisette) chocolate
- FOR THE MASCARPONE FROSTING
- 50-100 g icing sugar
- 125 g mascarpone, cold
- 250 ml double cream, cold
- vanilla extract
Instructions
For the shortcrust pastry, mix the cold butter with the flour using the paddle attachment of your stand mixer, or with your fingertips, until you get a dough with a sandy consistency, similar to that of Parmesan to be clear.
Add the sugar, always with the same "sandblasted" method, without mixing.
Finally add the egg yolks, at this point you can begin to mix and compact the mixture, it will take less than a minute.
Form a ball, roll out the pastry 0.5 cm high between two sheets of parchment paper and let it rest in the fridge for at least an hour.
Take the pastry from the fridge, line a 20 cm diameter pan, prick the bottom with a fork and bake at 180 ° in a ventilated oven for 15/20 minutes.
Allow to cool and in the meantime prepare the gianduja cream for the filling.
Coarsely cut the gianduja (noisette) chocolate into small pieces, bring the double cream to the boil and pour it over the chocolate a little at a time.
Wait a minute and mix quickly with a spatula until you get a glaze, let it cool and then pour it into the cocoa shortcrust pastry shell.
Allow to cool and harden and in the meantime prepare the mascarpone cream: put all the ingredients very cold in a bowl and whip with an electric whisk.
Transfer to a piping bag and decorate the surface of the tart.
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