Lasciamoci tentare – Crostata al cioccolato con farina di castagne e noci


Crostata a the typical Italian dessert, probably the equivalent of the French tart. The crust is somehow different from the pâte brisee the French use to make tarts. It has more eggs and sugar. It also looks a little different, the Italian crostata has some strips on top that add a typical look. You can make crostata with anything you like, my mom’s version which is the most traditional one is made with jam and almonds. This dough is made with whole wheat and chestnut flour, that I absolutely adore to bake cake. Its natural sweet and nutty flavor is my favorite among many. This crostata needs to cook at very slow heat or the chocolate will spill. 

Ingredients for 4-6 people

For the crust

  • 150 g wholewheat flour
  • 50 g chestnut flour
  • 50 g unbleached white flour
  • 1 yolk
  • 3 tbs milk
  • 1 egg
  • 80 g brown sugar
  • 80 g butter

For the chocolate filling

  • 200 g bittersweet chocolate 
  • 4 tbs heavy cream
  • 2 tbs milk
  • 1 tbs chocolate extract
  • 1 tbs sugar


Mix all flours together in a mixing bowl. Add sugar and mix well. Add egg and yolk, sugar cut in cubes and milk. Mix well to form a uniform bowl. Wrap in a plastic foil and refrigerate for about 30 min.

Melt chocolate chips in a pan with cream and milk at low heat stirring non-stop to make a nice and smooth chocolate mixture, add sugar and chocolate extract.

Start making the crust, spread crust with a rolling pin and place in a pie mold. Add chocolate mixture, spreading it to make it even. Make little strips using leftover dough and place crostata in a low heat at 360F for about 30-40 minutes.