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Crostata Tart with Fresh Fruit and Chocolate-Orange SauceA web-exclusive recipe from Italian Cooking and LivingFor the dough:
2/3 cup unsalted butter, at room temperature
3.5 ounces confectioner's sugar
8.75 ounces flour
1 egg
1 teaspoon salt
1 teaspoon vanilla extract
For the pastry cream:
2 ounces flour
17 ounces milk
1 vanilla bean
6 ounces sugar
4 egg yolks
For the Chocolate-Orange Sauce:
1/2 cup water
3 ounces sugar
1 1/2 ounces light corn syrup
1 1/2 ounces cocoa powder
5 1/2 ounces dark chocolate, chopped
1/4 teaspoon orange essence
To serve:
Fresh seasonal fruit such as apple or pear slices; if desired, you can briefly sauteé them in butter to soften them first.
To make the dough: mix the butter and sugar together. Add the flour, egg, salt and vanilla until a stiff dough forms. Place in the refrigerator for 30 minutes. Once chilled, roll dough out into a 1/4” thick circle that is wide enough to fit in your tart pan. Carefully place dough into tart pan, patting it down to fill the corners; you can patch the dough as needed if it rips. If you have them, place pastry weights into the empty pie shell. Bake shell at 350° for 10 to 12 minutes. Remove from oven and allow to cool completely.
To make the pastry cream: mix the sugar and egg yolks together until pale and thick. In a saucepan over low heat, heat the milk with the vanilla bean until the bean splits open. Gently scrape the insides of the bean out with a knife and add to the milk; discard the bean pod. Stir the flour into the sugar/egg yolk mixture and then temper the egg mixture with the hot milk (slowly add 1/4 of the hot milk mixture to the eggs to gently raise the temperature. Slowly add another 1/4 of the hot milk, then add all the thinned egg mixture back to the hot milk pan). Put the pan back on heat and bring almost to a boil; cook for 2 minutes. Cool to room temperature and then chill in the refrigerator for 15 minutes.
To make the chocolate-orange sauce: mix the water, sugar and corn syrup in a small saucepan. Bring to a boil and add the cocoa powder. Add the chocolate and orange essence and mix until smooth.
To assemble: fill the tart shell with the pastry cream and then top with fresh fruit. Garnish with the chocolate-orange sauce and serve immediately. Serves 6-8
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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