Chocolate Hazelnut Crostata

*** Photo courtesy of Chef Kitty Phillips

Makes 1 11-12 inch tart

Ingredients for filling

6 cups whole milk ricotta

½ cup + 2 table. fine sugar (regular granulated will work as well)

2 eggs and 1 egg yolk

¼ cup chocolate chips

Ingredients for Chocolate Hazelnut Pastry

 2 ½ cup pastry flour

1 table. + 2 teas. unsweetened cocoa powder

8 T. butter + 4 T.  extra virgin olive oil

1/3 cup + 1 table. hazelnuts

½ cup + 2 table. sugar

1 egg and 1 egg yolk

Pinch of salt

Preparation

Pastry :  Can be made the day before.

If you buy roasted hazelnuts, make sure the skins are off. Ground them together with the sugar using a food processor or finely chop by hand.  (If you bought raw hazelnuts, toast them until fragrant.  Put in a clean dish towel and rub until the skins are removed before grinding)

Sift the flour with the cocoa onto a work surface or large bowl.  Make a well in the center and add the butter.  Pinch with your fingers or the back side of a fork until the mixture is crumbly.

Add the olive oil, 1 tablespoon at a time, mixing well after each addition.

Add the hazelnut-sugar mixture, the egg, the yolk, and salt.  Knead until well-blended.  Form into a ball, wrap in plastic, and chill from 30 minutes to 1 hour.  It can be made up to 1 day ahead.

Prepare the cream: 

Mix the ricotta with the sugar, then add the eggs and egg yolk, beat well, and mix in the chocolate chips.

Remove the pastry dough from the fridge and let rest for 10 minutes. It is now ready for use.

Divide into 2 pieces, 1 piece about ¾ of the dough to form the crust and the other piece for decorating the top.

Roll out the large piece to fit the tart pan.  Transfer to pan.  Prick the bottom with a fork and pour in the ricotta mixture.

Note: Sometimes it is easier to press the crust into the tart pan, using a measuring cup.

Roll the small piece out.  Using a pastry wheel, cut long strips about ½ – ¾” wide.  Lay the strips across the crostata, spacing them out.  Lay the second layer of strips in the opposite direction to form diamonds or squares.  If you have any leftover strips, use them to decorate the edge.

Bake the crostata at 350 degrees for about 45 minutes.  Remember not all ovens are the same.  Remove and let cool completely on a wire rack before removing ring and serving.