| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 35 min |
| Cook: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 cup heavy cream
- 1/4 teaspoon ground cinnamon
- 1/2 orange, zested
- 1 1/4 cups semisweet chocolate
- 2 cups all-purpose flour, plus more for rolling out dough
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 lemon, zested
- 1 stick unsalted butter, cut into small pieces
- 2 tablespoons to 1/4 cup ice water
- Sour cream, whipped cream, or ice cream, if desired
- Powdered sugar, if desired
- Ground cloves, if desired
Instructions
- I love this because the crust is crunchy and buttery and it goes so well with the tartness of the chocolate.
- Ganache: In a small pot, over low heat, heat the cream with the cinnamon and orange zest. Use the pot of cream as the bottom of a double boiler and melt the chocolate, in a bowl, over the cream. When the chocolate has melted and the cream is heated, transfer the cream to a bowl and allow the chocolate and cream to cool slightly and separately. When somewhat warm, whisk the cream and the chocolate together to combine. Put the ganache in the refrigerator to cool.
- Crostata: In the bowl of a food processor, combine the flour, sugar, salt and lemon zest. Pulse the mixture to blend. Add the butter and continue pulsing to integrate and give the dough the consistency of a “gravel driveway.”
- With the processor running, pour 2 tablespoons of ice water through the hole in the top of the machine and process until the dough looks like wet sand, adding more water if necessary, until it finally gathers into a ball.
- Remove the dough from the food processor and flatten it between 2 pieces of floured parchment paper on a baking sheet. Chill and allow it to rest for about 30 minutes. Roll the dough out to 1/4-inch thickness and cut out 8 (5 1/2-inch) circles. Make sure you lightly flour under and over the dough as you roll it.
- Preheat the oven to 350 degrees F.
- Brush any excess flour off the dough before putting a spoonful of the cooled ganache in the center of each circle. Fold the sides up around it, making the chocolate the center of a small “money purse.” Arrange them in a single layer on a baking sheet and bake until golden brown, about 12 to 15 minutes. Remove from the oven to a serving platter. Put any remaining ganache in the cavities of the crostada. Serve immediately with sour cream, whipped cream, or ice cream, if desired. Sift some powdered sugar over the crostata and garnish with a pinch of ground cloves, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 484 |
| Total Fat | 31 g |
| Saturated Fat | 19 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 3 g |
| Sugar | 24 g |
| Protein | 5 g |
| Cholesterol | 71 mg |
| Sodium | 135 mg |
Reviews
I loved the meatballs….the sour cream really did make a difference not only in the flavor, but they were really moist!!
I deconstructed the artichoke dish… I used can artichoke hearts (in water) instead of whole artichokes and instead of stuffing them, I mixed all the ingredients and put in a baking dish topped with bread crumbs, pecorino romano cheese (which I subbed for the parm) and canola oil (cause I was out of EVOO). I also subbed part skim mozzarella instead of the fontina (though I love fontina, its considerably more money). Baked it at 350 for 45 min and broiled, just as the recipe said.
As for the crostatas, I decided to halve the recipe as it was just my bf and I eating dinner. The ganache turned out fine, however the crust was a bit strange. Probably will make the full dough recipe and freeze half next time. Also, I thought it was strange that it didnt call for an egg wash but skipped it anyways and wish I hadnt. Crust didnt brown….Served it with sour cream and was pleasantly surprised..
DEFINITELY will make all of these recipes again…….
The hint of lemon in the crust was wonderful and the orange and cinnamon in the ganache was incredible. I had a lot of chocolate left over and had a few spoon fulls yesterday for dessert all by itself.
This will be one of my favorites.