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Chocolate, lemon and fresh fruit crostata

Dessert525 minutes8 people300 calories
1/52/53/54/55/5 (9 votes)
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By Ascen Jimenez

crostata-chocolate-lemon-1

Let's see what you think of this chocolate crostata, lemon cream and fresh fruit.

The crostata, italian dessert par excellence, it is present in all celebrations. It is a preparation with endless possibilities and, therefore, perfectly adaptable to our tastes. I have made it out of chocolate (at home everything that has this ingredient triumphs) with a Lemon cream light, fresh and intense and also with fresh fruit.

With the egg whites that I have left over today I am going to make a sponge cake (I don't know if coconut or almond) without yolks. I'll show it to you in a few days, as long as it's good, of course ...

Chocolate, lemon and fresh fruit crostata

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Great as a dessert or for a snack. The base is made of chocolate, it has a lemon cream and you can decorate it with the fruit that you like the most.

  • Ascen Jimenez
  • Kitchen: Italian company
  • Recipe type: dessert
  • Calories: 300
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the mass:

  • 300 g flour
  • 50 g of bitter cocoa powder
  • 80 g of sugar
  • 130 g butter in pieces at room temperature
  • 1 whole egg
  • 2 yolks
  • 1 teaspoon of baking powder

For the lemon cream:

  • 2 large untreated lemons (we will use the skin and the juice which will be about 100g of liquid)
  • 100 g of sugar
  • 20 g butter at room temperature
  • 2 yolks

Plus:

  • Limoncello liqueur (optional)
  • Some melted chocolate
  • Fresh fruit (in my case some strawberry and 1 kiwi)
  • A few mint leaves

Preparation

  1. We start by making the dough.

  2. We put the flour, cocoa, sugar and butter in the glass. Add the eggs and yeast. We mix everything during 15 or 20 seconds at 4 1/2 speed.

  3. We remove the dough, put it together with our hands, compact it, and wrap it in transparent film. We let it rest in the refrigerator for about 20 minutes.

  4. We grease and flour a 24 or 26-centimeter-diameter demoulding mold (mine is 26). We spread the dough between two sheets of greaseproof paper with the help of a rolling pin and line the mold with it, including the edges. We prick the dough with a fork. If you do not want to complicate yourself with the papers and the rolling pin, you can also take portions of the dough and place them in the mold, crushing it with your hands. Remember that we also have to cover the edge of the mold (it would be like making a mold or plate with the dough).

  5. We cover the surface with baking paper and put dried beans or chickpeas on that paper to cook in white. Bake at 180º for approximately 20 minutes.

  6. Now we make the cream. We put the lemon peel (only the yellow part) and 20 g of sugar in the clean and dry glass. We shred 20 seconds, speed 10. Add the remaining sugar (80g), the butter and the yolks. We program 2 minutes, speed 4. Add the juice of the 2 lemons (approximately 100g) and program 10 minutes, 90º, speed 4. We take out and let it cool in a bowl, at room temperature and then in the fridge.

  7. When the cream cools, you will see that it is not too compact, it is rather liquid because we have not added any thickener, only butter and eggs. But it is consistent enough to cover the surface of the crostata.

  8. Once the two preparations have cooled, brush the base with a little limoncello (little, so that it remains a rigid container), with another liquor or with a little orange juice if you don't want it to contain alcohol. Then we lightly brush the surface with a little melted chocolate in order to make it waterproof. We put the fridge again to solidify the chocolate.

  9. We place the cream on the surface and put it back in the fridge.

  10. Just before serving, we chop our fruit and place it as we like best on the lemon cream. We just decorated with the mint leaves.

Notes

The lemon cream is quite light in terms of consistency (it doesn't have too much butter and has only 2 yolks).[br]It is better that we do not soak the base of the crostata too much with liquor or juice. This will be a good container for our lemon cream. The melted chocolate will serve to make the base even more consistent but you can do without it if you do not want to add it.[br]It is better that we place the fruit at the time of serving so that the lemon cream is not dyed the color of the fruit

Equivalences with TM21

table-equivalences

Source - Based on a recipe from Torte di casa

More information - Original tiramisu


Discover other recipes of: International kitchen, More than 3 years, Desserts

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  1.   María said
    ago 8 years

    Hello. I made the lemon crostata this morning and it doesn't curdle ??. Or does it not have to curdle?

    Reply to Maria
    1.    Ascen Jimenez said
      ago 8 years

      Hi Mary,
      You don't have to complain, it thickens a bit on cooling but is still a bit runny.
      I hope you like it.
      A hug!

      Reply to Ascen Jiménez