Italian Chocolate Tart (Crostata al Cioccolato)

Ingredients

• 200 gflour
• 100 ggranulated sugar
• 40 gunsweetened cocoa powder
• 120 gcold unsalted butter
• 1 medium, at room temperatureegg
• 1 medium, at room temperatureegg yolk
• ¼ teaspoonsalt
• 4 gbaking powder
• 4 mediumegg yolks
• 80 ggranulated sugar
• 40 gflour
• 400 mlwhole milk
• 200 gdark chocolate
• a pinchsalt

Instructions

1. 1

   Make the crust

   Put the butter and flour in a food processor and pulse until the mixture resembles fine sand.

2. 2

   Form the dough

   Add the sugar, egg, egg yolk, baking powder, cocoa powder and salt. Blend until a dough begins to form, then turn it out onto a work surface and knead briefly by hand until smooth and even.

3. 3

   Roll the dough

   Divide the dough into two portions. Roll one portion, about 280 g, between two sheets of parchment paper into a rectangle 5 mm thick for the lattice strips. Roll the remaining dough into a disk of the same thickness, also between parchment.

4. 4

   Chill the dough

   Refrigerate the rectangle and disk for about 30 minutes, until firm.

5. 5

   Heat the milk

   While the dough chills, pour the milk into a small saucepan and heat until it is just about to boil.

6. 6

   Mix the yolks

   In a separate saucepan, combine the egg yolks, sugar, flour and a pinch of salt.

7. 7

   Temper the mixture

   Slowly pour the hot milk into the yolk mixture, stirring constantly to prevent lumps.

8. 8

   Cook the cream

   Cook over medium heat, whisking continuously, until thickened. Take the pan off the heat, add the chocolate cut into small pieces and stir until smooth and melted. Cover the surface directly with cling film and leave the cream to cool at room temperature.

9. 9

   Line the tin

   Take the dough from the refrigerator. Use the disk to line a greased and floured tart tin with a removable base, building up the edges with excess dough. Prick the base with a fork without piercing all the way through, then press the fork prongs along the edge to decorate.

10. 10

    Fill the tart

    Spoon the chocolate cream into the pastry shell and spread it evenly with a spatula or the back of a spoon.

11. 11

    Add the lattice

    Cut the dough rectangle into strips 1.5 cm wide and arrange them over the cream in a diamond-shaped lattice.

12. 12

    Bake the tart

    Preheat a conventional oven to 175°C. Bake for 30–35 minutes, or until fully cooked. Remove from the oven and leave to cool completely.

13. 13

    Serve the tart

    Remove the cooled tart from the tin and transfer it to a serving plate.

What is crostata al cioccolato?

Crostata is an Italian tart traditionally made with pasta frolla, a short, crumbly pastry. This chocolate version uses cocoa in the pastry and a cooked chocolate cream filling, finished with a pastry lattice.

The combination works because the shell is sturdy enough to hold the soft filling, while chilling helps the pastry keep its shape as it is lined and baked.

Nutrition and macros by portion

The nutrition label shows one serving as written: 719 calories, 14g protein, 84g carbs, 39g fat.

The flour and sugar provide most of the carbohydrates, while butter, chocolate and egg yolks contribute much of the fat. Eggs, milk and chocolate also supply protein. Pair a slice with fresh fruit, or serve a smaller slice after a meal with a lighter main course.

The chocolate pastry

Cold butter: pulsing it with the flour creates the fine, sandy texture that gives the pastry its crumbly character. Work the dough only briefly by hand once it starts to come together.

Two portions: the disk forms the shell, while the rectangle is rolled separately for the lattice. Rolling both to 5 mm helps them bake at a similar pace.

Getting a smooth filling

Hot milk: pour it gradually into the yolks, sugar and flour while stirring continuously. This helps combine the ingredients without leaving lumps.

Steady whisking: cook the mixture over medium heat until it thickens, then melt the chopped chocolate into it off the heat. Press cling film directly onto the surface as it cools to limit a skin forming.

Lining and shaping the shell

Firm dough: chilling for about 30 minutes makes the disk easier to handle in the tin and the rectangle easier to cut into neat strips.

Fork marks: prick the base without going all the way through, and use the fork prongs to decorate the edge. Take care not to damage the shell when shaping it.

Lattice and doneness

Even strips: cut the dough into 1.5 cm widths and lay them over the cream in a diamond pattern. A steady arrangement gives the tart a classic crostata finish.

Bake at 175°C for 30–35 minutes, checking that the pastry is fully cooked. Let the tart cool completely before removing it from the tin so the filling can settle.

Serving ideas

Serve the tart in slices once it has cooled. A little fresh fruit alongside can provide a bright contrast to the chocolate.

For a fuller dessert plate, add a spoonful of lightly whipped cream or a scoop of ice cream; keep accompaniments separate until serving.

Recipe notes & tips

• Keep the butter cold so it blends into the flour without making the dough greasy.
• Use parchment on both sides of the dough when rolling to make the thin pieces easier to lift.
• Whisk continuously while cooking the filling, especially as it begins to thicken.
• Chop the chocolate into small pieces so it melts readily into the hot cream.
• Let the tart cool completely before removing it from its tin or slicing it.

Variations

• Different chocolate: use another dark chocolate you enjoy, keeping the stated 200 g quantity.
• Citrus note: add finely grated orange zest to the chocolate cream for a fragrant variation.
• Nut finish: scatter chopped toasted hazelnuts over each slice just before serving.
• Fruit pairing: serve slices with fresh berries for a tart contrast.
• Plain top: arrange the pastry strips in a simple crosshatch rather than forming diamond shapes.

Common mistakes to avoid

• Warm butter: it can make the pastry harder to handle; start with cold butter and chill the dough as directed.
• Overworking the dough: kneading for too long can make the shell less crumbly; stop once it is smooth and even.
• Adding milk too quickly: this can leave lumps in the yolk mixture; pour it in slowly while stirring.
• Stopping whisking: the cream can catch or turn lumpy; keep whisking as it cooks over medium heat.
• Piercing the base through: filling may seep into the shell; prick gently without going all the way through.
• Removing it while warm: the tart may break or slump; cool it completely before taking it from the tin.

How to store

Keep the cooled tart covered in the refrigerator and eat within 3 days. Serve chilled or let a slice stand briefly at room temperature; avoid reheating the whole tart, as the filling may soften.

Frequently asked questions