Coffee and Chocolate Leaf Crostata by @cakeofgina_

1h30

8 servings

🍃

1

Persimmon leaf

🍫

150 g

Dark chocolate

🍫

Cocoa powder

🧴

Gold food colouring

🌾

250 g

Plain flour

🧈

160 g

Butter

🍬

210 g

Icing sugar

🥚

1

Egg

☕

3.5 tsp

Coffee powder

☕

270 ml

Espresso coffee

🧂

Salt

🥛

230 ml

Fresh cream

🥣

50 g

Granola

🧀

250 g

Ricotta

🍮

4 g

Gelatine sheets

  1. Wash
    • Persimmon leaf
    • Dark chocolate

    Wash and dry the persimmon leaf thoroughly, then brush the back with melted dark chocolate.

  2. Peel
    • Persimmon leaf

    Leave in the fridge to set, then gently peel off the leaf.

  3. Brush
    • Cocoa powder
    • Gold food colouring

    Brush the chocolate leaf surface with cocoa powder and gold food colouring.

  4. Mix
    • Plain flour
    • Butter
    • Egg

    Using the sandy method, mix the flour, butter, icing sugar, egg, coffee powder, espresso coffee and salt into a dough.

  5. Line

    Rest the dough in the fridge, then line a tart tin with a removable base.

  6. Bake

    Blind bake with weights for 25 minutes at 170 degrees.

  7. Bake

    Bake the last 5 minutes without the weights.

  8. Chop
    • Dark chocolate
    • Fresh cream

    Chop the dark chocolate and pour the boiling cream over it for the crunchy ganache.

  9. Cool
    • Granola

    Let the ganache cool slightly, then add the granola.

  10. Pour

    Pour the crunchy ganache onto the bottom of the baked shortcrust shell.

  11. Place

    Place in the fridge.

  12. Sift
    • Ricotta
    • Icing sugar
    • Fresh cream

    Sift the ricotta, mix with the icing sugar, and add the semi-whipped cream.

  13. Dissolve
    • Gelatine sheets
    • Espresso coffee
    • Ricotta

    Dissolve the gelatine in the hot cup of coffee, and once cooled slightly, gently fold into the ricotta cream.

  14. Pour
    • Fresh cream

    Pour the coffee cream over the layer of crunchy ganache.

  15. Set

    Leave in the fridge to set.

  16. Cover
    • Dark chocolate
    • Fresh cream
    • Butter

    Make a ganache with the dark chocolate, fresh cream and butter, and cover the surface of the tart with it.

  17. Place
    • Dark chocolate

    Place the chocolate leaf on top of the ganache.

Coffee and Chocolate Leaf Crostata by @cakeofgina_

1h30

8 servings

🍃

1

Persimmon leaf

🍫

150 g

Dark chocolate

🍫

Cocoa powder

🧴

Gold food colouring

🌾

250 g

Plain flour

🧈

160 g

Butter

🍬

210 g

Icing sugar

🥚

1

Egg

☕

3.5 tsp

Coffee powder

☕

270 ml

Espresso coffee

🧂

Salt

🥛

230 ml

Fresh cream

🥣

50 g

Granola

🧀

250 g

Ricotta

🍮

4 g

Gelatine sheets

Preparation Steps

  1. Step 1/17

    Wash and dry the persimmon leaf thoroughly, then brush the back with melted dark chocolate.

    🍃Persimmon leaf
    🍫Dark chocolate
    🖌️Pastry brush

  2. Step 2/17

    Leave in the fridge to set, then gently peel off the leaf.

    🍃Persimmon leaf

  3. Step 3/17

    Brush the chocolate leaf surface with cocoa powder and gold food colouring.

    🍫Cocoa powder
    🧴Gold food colouring
    🖌️Pastry brush

  4. Step 4/17

    Using the sandy method, mix the flour, butter, icing sugar, egg, coffee powder, espresso coffee and salt into a dough.

    🌾Plain flour
    🧈Butter
    🍬Icing sugar
    🥚Egg
    ☕Coffee powder
    ☕Espresso coffee
    🧂Salt
    🥣Mixing bowl

  5. Step 5/17

    Rest the dough in the fridge, then line a tart tin with a removable base.

    Tart tin with removable base

  6. Step 6/17

    Blind bake with weights for 25 minutes at 170 degrees.

    Tart tin with removable base
    🧁Baking weights

  7. Step 7/17

    Bake the last 5 minutes without the weights.

    Tart tin with removable base

  8. Step 8/17

    Chop the dark chocolate and pour the boiling cream over it for the crunchy ganache.

    🍫Dark chocolate
    🥛Fresh cream
    🔪Knife
    🍲Saucepan

  9. Step 9/17

    Let the ganache cool slightly, then add the granola.

    🥣Granola
    🥣Mixing bowl

  10. Step 10/17

    Pour the crunchy ganache onto the bottom of the baked shortcrust shell.

    Tart tin with removable base

  11. Step 11/17

    Place in the fridge.

  12. Step 12/17

    Sift the ricotta, mix with the icing sugar, and add the semi-whipped cream.

    🧀Ricotta
    🍬Icing sugar
    🥛Fresh cream
    🧺Sieve
    🥣Mixing bowl
    🥄Whisk

  13. Step 13/17

    Dissolve the gelatine in the hot cup of coffee, and once cooled slightly, gently fold into the ricotta cream.

    🍮Gelatine sheets
    ☕Espresso coffee
    🧀Ricotta
    🥣Mixing bowl

  14. Step 14/17

    Pour the coffee cream over the layer of crunchy ganache.

    Tart tin with removable base

  15. Step 15/17

    Leave in the fridge to set.

  16. Step 16/17

    Make a ganache with the dark chocolate, fresh cream and butter, and cover the surface of the tart with it.

    🍫Dark chocolate
    🥛Fresh cream
    🧈Butter
    🍲Saucepan
    🥄Whisk

  17. Step 17/17

    Place the chocolate leaf on top of the ganache.

    🍫Dark chocolate

Composition

Ingredients

Types

Plant, Sweets, Baking, Additives, Grains, Dairy, Eggs, Beverages, Spices

Ingredients

Persimmon leaf, Dark chocolate, Cocoa powder, Gold food colouring, Plain flour, Butter, Icing sugar, Egg, Coffee powder, Espresso coffee, Salt, Fresh cream, Granola, Ricotta, Gelatine sheets

Notes

Persimmon leaf (washed and dried thoroughly, used as a mould for the chocolate leaf), Dark chocolate (melted, brushed on the back of the leaf, amount not given, for the crunchy ganache, for the top ganache), Cocoa powder (brushed on the chocolate leaf surface, amount not given), Gold food colouring (brushed on the chocolate leaf surface, amount not given), Plain flour (type 00, for the coffee shortcrust), Butter (cold, for the coffee shortcrust), Icing sugar (for the coffee shortcrust), Egg (medium, for the coffee shortcrust), Coffee powder (3/4 teaspoons, instant coffee powder for the shortcrust), Espresso coffee (strong brewed coffee, for the shortcrust, one small cup, for the coffee cream), Salt (for the shortcrust), Fresh cream (for the crunchy ganache, semi-whipped, for the coffee cream, for the top ganache), Granola (for the crunchy ganache), Ricotta (for the coffee cream), Gelatine sheets (130 bloom, for the coffee cream)

Allergens

Milk, Soy, Gluten, Eggs

Dietetics

Dietary regimen

to inform

Calories

420 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 38g, Fat: 27g, Fiber: 1.5g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 100mg, Iron: 1.5mg, Potassium: 180mg, Sodium: 160mg

Vitamins

Vitamin A: 180µg, Vitamin B2: 0.2mg, Vitamin D: 0.3µg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

30 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Expert (4/4)

Steps

17 steps

Equipments

Utensils

Pastry brush, Tart tin with removable base, Baking weights, Sieve, Mixing bowl, Whisk, Knife, Saucepan

Appliances

Oven, Refrigerator, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Autumn, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Creamy, Crumbly

Flavors

Coffee, Chocolatey, Sweet, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (store in an airtight container,keep away from strong odours), freezer : 1 month (freeze without the chocolate leaf decoration,wrap tightly,thaw in the fridge before serving)