Raspberry, Chocolate and Yogurt Crostata by @cakeofgina_

1h10

8 servings

🌾

250 g

Flour

🧈

130 g

Butter

🍬

130 g

Icing sugar

🌰

100 g

Almond flour

🥚

1

Egg

🧂

Salt

🍫

100 g

Dark chocolate

🥛

400 ml

Fresh cream

🍬

50 g

Sugar

🥣

150 g

Greek yogurt

🍮

6 g

Gelatin sheets

🫐

150 g

Raspberry jam

🫐

Fresh raspberries

🌿

Mint leaves

  1. Form
    • Flour
    • Butter
    • Egg

    Rub the flour, almond flour and icing sugar with the cold cubed butter, then add the egg and salt and form a smooth, even dough.

  2. Wrap

    Wrap the dough in plastic film and let it rest in the refrigerator for at least one hour.

  3. Roll

    Roll out the dough to about 3mm thickness and line the tart tin.

  4. Prick

    Prick the bottom with a fork and leave in the freezer for at least one hour.

  5. Bake

    Bake for 25 minutes at 165°C.

  6. Step
    • Raspberry jam

    Once baked and cooled, spread a layer of raspberry jam over the pastry shell and leave in the refrigerator, or 10 minutes in the freezer.

  7. Heat
    • Fresh cream
    • Dark chocolate

    Heat the cream and pour it over the chopped dark chocolate, stirring until completely melted and smooth.

  8. Pour
    • Raspberry jam

    Pour the ganache directly onto the jam layer and place in the refrigerator until set.

  9. Heat
    • Fresh cream
    • Sugar

    Heat 150g of fresh cream with the sugar, stirring until dissolved.

  10. Add
    • Gelatin sheets

    Add the rehydrated gelatin.

  11. Cool
    • Greek yogurt

    Let it cool slightly, then add it to the yogurt at room temperature.

  12. Mix
    • Fresh cream

    Mix, then add the remaining 100g of semi-whipped cream.

  13. Fill
    • Fresh raspberries
    • Mint leaves

    Fill the tart with the mousse and decorate with fresh raspberries and mint leaves.

Raspberry, Chocolate and Yogurt Crostata by @cakeofgina_

1h10

8 servings

🌾

250 g

Flour

🧈

130 g

Butter

🍬

130 g

Icing sugar

🌰

100 g

Almond flour

🥚

1

Egg

🧂

Salt

🍫

100 g

Dark chocolate

🥛

400 ml

Fresh cream

🍬

50 g

Sugar

🥣

150 g

Greek yogurt

🍮

6 g

Gelatin sheets

🫐

150 g

Raspberry jam

🫐

Fresh raspberries

🌿

Mint leaves

Preparation Steps

  1. Step 1/13

    Rub the flour, almond flour and icing sugar with the cold cubed butter, then add the egg and salt and form a smooth, even dough.

    🌾Flour
    🌰Almond flour
    🍬Icing sugar
    🧈Butter
    🥚Egg
    🧂Salt
    🥣Mixing bowl

  2. Step 2/13

    Wrap the dough in plastic film and let it rest in the refrigerator for at least one hour.

    Plastic film

  3. Step 3/13

    Roll out the dough to about 3mm thickness and line the tart tin.

    🥖Rolling pin
    🍰Tart tin

  4. Step 4/13

    Prick the bottom with a fork and leave in the freezer for at least one hour.

    🍴Fork
    🍰Tart tin

  5. Step 5/13

    Bake for 25 minutes at 165°C.

    🍰Tart tin

  6. Step 6/13

    Once baked and cooled, spread a layer of raspberry jam over the pastry shell and leave in the refrigerator, or 10 minutes in the freezer.

    🫐Raspberry jam
    🥄Spatula
    🍰Tart tin

  7. Step 7/13

    Heat the cream and pour it over the chopped dark chocolate, stirring until completely melted and smooth.

    🥛Fresh cream
    🍫Dark chocolate
    🍲Saucepan
    🥄Whisk

  8. Step 8/13

    Pour the ganache directly onto the jam layer and place in the refrigerator until set.

    🍰Tart tin

  9. Step 9/13

    Heat 150g of fresh cream with the sugar, stirring until dissolved.

    🥛Fresh cream
    🍬Sugar
    🍲Saucepan
    🥄Whisk

  10. Step 10/13

    Add the rehydrated gelatin.

    🍮Gelatin sheets
    🍲Saucepan

  11. Step 11/13

    Let it cool slightly, then add it to the yogurt at room temperature.

    🥣Greek yogurt
    🥣Mixing bowl

  12. Step 12/13

    Mix, then add the remaining 100g of semi-whipped cream.

    🥛Fresh cream
    🥣Mixing bowl
    🥄Whisk

  13. Step 13/13

    Fill the tart with the mousse and decorate with fresh raspberries and mint leaves.

    🫐Fresh raspberries
    🌿Mint leaves
    🍰Tart tin

Composition

Ingredients

Types

Grains, Dairy, Sweeteners, Eggs, Spices, Sweets, Other, Fruit, Herbs

Ingredients

Flour, Butter, Icing sugar, Almond flour, Egg, Salt, Dark chocolate, Fresh cream, Sugar, Greek yogurt, Gelatin sheets, Raspberry jam, Fresh raspberries, Mint leaves

Notes

Flour (for the shortcrust pastry), Butter (cold, cubed), Egg (for the pastry), Salt (amount not given, for the pastry), Dark chocolate (chopped, for the ganache), Fresh cream (for the ganache), Greek yogurt (at room temperature), Gelatin sheets (rehydrated), Raspberry jam (for filling), Fresh raspberries (for decoration, amount not given), Mint leaves (for decoration, amount not given)

Allergens

Gluten, Milk, Eggs, Soy

Dietetics

Dietary regimen

Low-Sodium

Calories

420 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 38g, Fat: 27g, Fiber: 2g, Sugars: 24g

Nutritional Information

Minerals

Calcium: 95mg, Iron: 1.3mg, Potassium: 180mg, Sodium: 110mg

Vitamins

Vitamin A: 220µg, Vitamin E: 1.5mg, Vitamin C: 4mg

Preparation

Time Information

Preparation

45 minutes

Cooking

25 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

Mixing bowl, Fork, Rolling pin, Tart tin, Plastic film, Spatula, Saucepan, Whisk

Appliances

Oven, Refrigerator, Freezer, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Crunchy, Smooth, Crumbly

Flavors

Chocolatey, Sweet, Fruity, Creamy, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2-3 days (covered,due to fresh cream and yogurt mousse,best consumed cold), freezing : not recommended (mousse and ganache texture may be affected upon thawing)