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Crostata Stellata – Chocolate and nut tart
This recipe for crostata stellata is a heavenly baking experience. The breathtaking nut tart with the star not only tastes great, but also looks great. This delicate delicacy is perfect for special occasions or if you simply fancy something special.
- 150 g Wheat flour , Farina 00
- 150 g Semola rimacinata, Italian durum wheat semolina
- 100 g Powdered sugar
- 1 Pinch Salt
- 1 Orange or lemon, untreated
- 150 g Butter, cold and finely diced
- 2 Eggs
- 200 g Gianduja cream
- 100 g Hazelnut and walnut mixture
- 60 g candied orange peel
- 1/4 TL Cinnamon, ground
- 1/4 TL Carnation, ground
- 1 Tart tin, Diameter 22 cm
- 1 Star template, z. e.g. large cookie cutter or cut out of cardboard
Schritt für Schritt durch´s Rezept
- Step 1Grate the zest from the citrus fruit. For the dough, mix all the dry ingredients with the citrus zest. Then rub the cubes of butter into the mixture with your fingertips until you have a crumbly consistency.
- Step 2Whisk the eggs in a bowl and add to the dough mixture. Knead the dough on a well-floured surface until it has an even consistency and can be formed into a ball. If the dough is too dry, add a teaspoon of water.
- Step 3Now cut the dough into two almost equal halves, with one half being slightly larger as it is intended for the base. Roll out the halves until they are approx. 3 cm thick. Then wrap in cling film and refrigerate for at least an hour.
- Step 4For the filling, roughly chop the nuts and finely dice the candied orange. Mix both in a bowl with the chocolate cream and spices to form a homogeneous mixture.
- Step 5After the dough has rested, preheat the oven to 180°C.
- Step 6Once the dough is well chilled, roll out the smaller piece of dough on a lightly floured surface to approximately the size of the baking tin. Then use the baking tin to cut out a lid. Use a template to cut out a star from the center and carefully place the lid on a sheet of baking paper
- Step 7Now roll out the larger piece on a clean and lightly floured surface so that it fits into the tart tin. Press the dough well into the tin. Trim the edges cleanly and prick lots of small holes in the base with a fork.
- Step 8Spread the chocolate filling over the base and smooth it out.
- Step 9Then position the lid on the base and join the two pieces well. If it doesn’t stick well, lightly moisten the edges with water.
- Step 10Bake the tart for 35-40 minutes in a preheated fan oven at 180° C.
- Step 11Dust with powdered sugar and serve.
The magic of combining flavors
The crumbly pastry, the aroma of orange, the chocolate melt and the crunch of the nuts form the basis for the heavenly taste experience. The choice of these special ingredients gives the tart its unique texture and incomparable taste.
The star template and its role
Using a star stencil not only gives our tart a unique shape, but also makes it a visual highlight. Probably very few people have a star stencil at home. You can easily make one yourself. Simply draw a star on cardboard and cut it out.
Tips for the nut tart dough
The dough can be prepared either by hand, with a food processor or a stand mixer. It can also be made in advance and keeps well for a few days in the fridge or can be frozen for up to 3 months.
Presentation and serving suggestions
When your Italian nut tart is ready to take to the stage, dust it with powdered sugar before serving. You can enjoy it plain or serve it with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of Bombardino goes very well with it.
Crostata Stellata step by step
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