Crostata The Red of Gina by @cakeofgina_

25 min
Hard

8 servings

🍞

Black shortcrust pastry

🍊

Orange zest

🍰

Frangipane

🍫

Dark chocolate

🥛

Cream

🥜

Hazelnuts

🥛

Milk

🧃

Orange juice

🍮

Gelatine

🍫

White chocolate

🍫

Red cocoa butter spray

🫐

Red berries

Edible petals

  1. Prepare the black shortcrust pastry (frolla black, recipe on the blog).

  2. Line

    After resting, roll the pastry out to a thickness of 3mm and line a 20cm x 20cm microperforated square mold (a tart tin also works).

  3. Spread

    Rest in the freezer for at least half an hour, then spread a layer of frangipane flavored with orange zest.

  4. Layer

    A thin layer is enough.

  5. Bake

    Bake for 25 minutes at 165 degrees.

  6. Chop

    For the rocher ganache, chop the dark chocolate and pour over the boiling cream.

  7. Mix

    Mix and add the chopped hazelnuts.

  8. Pour

    Pour the ganache into the pastry shell and leave in the fridge to set.

  9. Heat

    For the panna cotta, heat the cream, milk and orange juice.

  10. Add

    Add the rehydrated gelatine, mixing well.

  11. Add

    Add the white chocolate and mix well.

  12. Pour

    Pour into a silicone mold and freeze.

  13. Spray

    Unmold and color with red cocoa butter spray.

  14. Decorate

    Place on the tart and decorate with red berries and edible petals to taste.

  15. Leave in the fridge for a couple of hours to let the panna cotta thaw.

Crostata The Red of Gina by @cakeofgina_

25 min
Hard

8 servings

🍞

Black shortcrust pastry

🍊

Orange zest

🍰

Frangipane

🍫

Dark chocolate

🥛

Cream

🥜

Hazelnuts

🥛

Milk

🧃

Orange juice

🍮

Gelatine

🍫

White chocolate

🍫

Red cocoa butter spray

🫐

Red berries

Edible petals

Preparation Steps

  1. Step 1/15

    Prepare the black shortcrust pastry (frolla black, recipe on the blog).

    🍞Black shortcrust pastry

  2. Step 2/15

    After resting, roll the pastry out to a thickness of 3mm and line a 20cm x 20cm microperforated square mold (a tart tin also works).

    🍞Black shortcrust pastry
    🥖Rolling pin
    Square mold

  3. Step 3/15

    Rest in the freezer for at least half an hour, then spread a layer of frangipane flavored with orange zest.

    🍞Black shortcrust pastry
    🍰Frangipane
    🍊Orange zest

  4. Step 4/15

    A thin layer is enough.

    🍰Frangipane

  5. Step 5/15

    Bake for 25 minutes at 165 degrees.

  6. Step 6/15

    For the rocher ganache, chop the dark chocolate and pour over the boiling cream.

    🍫Dark chocolate
    🥛Cream
    🔪Knife
    🥣Mixing bowl

  7. Step 7/15

    Mix and add the chopped hazelnuts.

    🥜Chopped hazelnuts
    🥄Whisk

  8. Step 8/15

    Pour the ganache into the pastry shell and leave in the fridge to set.

  9. Step 9/15

    For the panna cotta, heat the cream, milk and orange juice.

    🥛Cream
    🥛Milk
    🧃Orange juice
    🍲Saucepan

  10. Step 10/15

    Add the rehydrated gelatine, mixing well.

    🍮Gelatine
    🥄Whisk

  11. Step 11/15

    Add the white chocolate and mix well.

    🍫White chocolate
    🥄Whisk

  12. Step 12/15

    Pour into a silicone mold and freeze.

    🍳Silicone mold

  13. Step 13/15

    Unmold and color with red cocoa butter spray.

    🍫Red cocoa butter spray

  14. Step 14/15

    Place on the tart and decorate with red berries and edible petals to taste.

    🫐Red berries
    Edible petals

  15. Step 15/15

    Leave in the fridge for a couple of hours to let the panna cotta thaw.

Composition

Ingredients

Types

Baked Goods, Fruits, Confectionery, Dairy, Nuts, Additives, Flowers

Ingredients

Black shortcrust pastry, Orange zest, Frangipane, Dark chocolate, Cream, Hazelnuts, Milk, Orange juice, Gelatine, White chocolate, Red cocoa butter spray, Red berries, Edible petals

Notes

Black shortcrust pastry (frolla black, recipe on the blog, amount not given), Orange zest (used to flavor the frangipane, amount not given), Frangipane (thin layer, amount not given), Dark chocolate (chopped, for the rocher ganache, amount not given), Cream (boiling, poured over the chopped dark chocolate for the ganache, amount not given), Hazelnuts (granella di nocciole, added to the rocher ganache, amount not given, chopped), Milk (heated for the panna cotta, amount not given), Gelatine (rehydrated before mixing into the panna cotta, amount not given), Red cocoa butter spray (burro di cacao spray rosso, used to color the demoulded panna cotta disc, amount not given), Edible petals (petali edili, for decoration to taste)

Allergens

Milk, Eggs, Gluten, Tree nuts, Soy

Dietetics

Dietary regimen

to inform

Calories

420 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 35g, Fat: 29g, Fiber: 2g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 90mg, Iron: 1.2mg, Sodium: 110mg, Potassium: 180mg

Vitamins

Vitamin C: 8mg, Vitamin A: 120mcg

Preparation

Time Information

Cooking

25 minutes

Overall

25 minutes

Difficulty

Level

Expert (4/4)

Steps

15 steps

Equipments

Utensils

Rolling pin, Square mold, Mixing bowl, Whisk, Silicone mold, Saucepan, Knife

Appliances

Oven, Freezer, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Special Occasion

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Crunchy, Smooth, Crisp

Flavors

Citrus, Chocolatey, Sweet, Hazelnut

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

storage : 2-3 days (airtight container,refrigerated,below 4°C), freezing : up to 1 month (freeze the plain tart base with ganache before adding the panna cotta disc,wrap tightly,thaw in fridge before decorating and serving)