Preheat the oven to 350°F (177°C), then grease and flour an 8-inch (20-cm) pie plate.
In a blender or food processor, process the almonds and sugar together until they are very fine. Transfer the mixture to a large bowl. Add the eggs and vanilla, stir until well combined, then stir in the chocolate chips.
Remove the dough from the fridge, and divide it in half. On a floured work surface, roll the dough into 2 (⅛-inch [3-mm]) thick circles. Place one circle in the prepared pie plate, trim any overhanging dough with a sharp knife and crimp the edges. Prick the bottom of the crust with a fork. Add the filling and top with the remaining dough circle. Cut off any excess dough and pinch the edges together.
In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush the top crust with the egg wash. Sprinkle the slivered almonds on top of the pie and bake for 35 to 40 minutes, or until golden. Let the pie cool completely before serving.
CROSTATA CON FRUTTI DI BOSCO E CREMA MASCARPONE
Wild Berry and Mascarpone Cream Pie
Makes 1 (8- or 9-inch [20- or 23-cm]) pie
1 (12 x 10-inch [30 x 25-cm]) sheet puff pastry
1 cup (240 ml) heavy cream or whipping cream
¾ cup (181 g) mascarpone cheese (see note)
1½ tbsp (12 g) powdered sugar
Fresh strawberries, blueberries, raspberries or other berries
I think I fell in love with mascarpone the first time I tasted it in my sister-in-law’s amazing tiramisu. I add it to as many desserts as possible. I like the creamy texture and light, delicate taste. This pie was inspired by all the things my family and I love: mascarpone, puff pastry and berries.
Preheat the oven to 400°F (204°C), then grease and flour an 8- or 9-inch (20- or 23-cm) pie plate.
On a lightly floured surface, gently roll out the puff pastry. Place the puff pastry in the prepared pie plate, being sure to prick the puff pastry several times with a fork. Cover the puff pastry with a piece of parchment paper and spread a thick layer of dried beans or pie weights on top. Bake the crust for 10 to 15 minutes, or until golden.
Remove the pie crust from the oven and let it cool completely.
While the pie crust is cooling, pour the heavy cream into a large bowl. Beat the heavy cream on medium speed until soft peaks appear, approximately 3 minutes. Add the mascarpone cheese and powdered sugar and beat until thick, approximately 2 minutes. Fill the cooled pie crust with the filling and refrigerate for approximately 2 hours. Before serving the pie, top it with the fresh berries of your choice.
Note: Let the mascarpone cheese sit at room temperature for 30 minutes before using.
CROSTATA ALLA CREMA DI CIOCCOLATO ALLA NOCCIOLA E RICOTTA
Chocolate-Hazelnut and Ricotta Pie
Makes 1 (9-inch [23-cm]) pie
1 cup (123 g) ricotta cheese
¼ cup (60 ml) 2% milk
½ tbsp (6 g) granulated sugar
1 batch pie dough (here), chilled
½ cup + ¼ cup (241 g) chocolate-hazelnut spread, divided
Chocolate-hazelnut spread is to Italy what peanut butter is to North America. The combination of ricotta cheese and chocolate-hazelnut spread in this pie is a classic in any Italian household and is served quite often as a dessert or snack. If you love a creamy, rich and decadent dessert every now and then, you are going to love this one!
In a blender, combine the ricotta cheese, milk and sugar, and blend until completely combined. Pour the mixture into a glass bowl and refrigerate until ready to use.
Preheat the oven to 350°F (177°C), then lightly grease and flour a 9-inch (23-cm) pie plate.
Remove the dough from the fridge, and divide the dough in half (one half can be frozen for another use). On a floured work surface, roll the dough into a ⅛-inch (3-mm) thick circle. Place it in the prepared pie plate, trim any overhanging dough with a sharp knife and crimp the edges. Prick the bottom of the crust with a fork.
Spread the bottom of the crust with 7 ounces (196 g) of the chocolate-hazelnut spread. If the spread is too thick, soften it up in the microwave or place it in a heatproof bowl on top of a pot of boiling water. Remove the ricotta filling from the refrigerator and pour it over the chocolate-hazelnut spread. Bake the pie for 25 to 30 minutes, or until the crust is golden. Let the pie cool completely and then drizzle it with the remaining ¼ cup (45 g) of chocolate-hazelnut spread. Refrigerate the pie for 2 hours before serving.
CROSTATA AL CIOCCOLATO E COCCO
Chocolate Coconut Pie
Makes 1 (9-inch [23-cm]) pie
1 batch pie dough (here), chilled
½ cup (115 g) butter
3 large eggs
½ cup + 1 tbsp (108 g) granulated sugar
1½ cups (114 g) flaked coconut, plus more for garnishing
3½ oz (98 g) dark chocolate
¼ cup + 3 tbsp (105 ml) heavy cream or whipping cream
I think one of the best flavor combinations is chocolate and coconut. This pie is quite decadent but so good. It makes a wonderful Christmas pie, perfect for the holidays.
Preheat the oven to 350°F (177°C), then grease and flour a 9-inch (23-cm) pie plate.
Remove the dough from the fridge, and divide the dough in half (one half can be frozen for another use). On a floured work surface, roll the dough into a ⅛-inch (3-mm)-thick circle. Place the circle in the prepared pie plate, trim any overhanging dough with a sharp knife and crimp the edges. Prick the bottom of the crust with a fork.
In a medium pot over medium-low heat, melt the butter. Remove the pot from the heat and let the butter cool slightly. Once the butter is cool, return the pot to low heat and add the eggs and sugar, whisking gently to combine. Add the coconut and stir to combine. Pour this filling into the pie crust. Bake the pie for 20 to 25 minutes, or until the crust is golden. Let the pie cool completely.
In a small pot over low heat, combine the dark chocolate and cream, stirring until the chocolate is melted and smooth. Let this mixture cool before pouring it over the pie. Sprinkle the top of the pie with additional coconut. Refrigerate the pie for at least 1 hour before serving.
CROSTATINE AL DOPPIO CIOCCOLATO
Double Chocolate Tarts
Makes 12 tarts
Pie Dough
1¾ cups (175 g) all-purpose flour
¼ cup (28 g) unsweetened cocoa powder
½ cup (65 g) powdered sugar
Pinch of salt
1 tsp baking powder
1 large egg
1 large egg yolk
⅓ cup + 1 tbsp (91 g) cold butter, cut into pieces
Filling
1 cup (240 ml) heavy cream or whipping cream
½ tsp vanilla extract
2 tbsp (16 g) powdered sugar
3½ oz (98 g) dark chocolate
3½ oz (98 g) milk chocolate
Whipped cream, for serving
Ever since I first tasted a crostata, I loved the dough—its buttery taste, its tenderness. I even thought the dough would make delicious cookies. So, whenever I have any excess dough, I always make cookies, which are even better when you dip them in some melted chocolate.
In a medium bowl, whisk together the flour, cocoa powder, powdered sugar, salt and baking powder. Make a well in the middle of the flour mixture and add the egg, egg yolk and butter. Mix together with a fork. When the dough is almost combined, move it to a work surface and gently knead until the dough is completely combined. Then wrap the dough in plastic and refrigerate at least 30 minutes before using.
Preheat the oven to 350°F (177°C), then lightly grease and flour a 12-cavity tart pan.
Remove the dough from the fridge, and divide it in half. Place one half on a lightly floured work surface and roll it into twelve ⅛-inch (3-mm)-thick circles to fit the tart pan. Place the dough circles in the tart pan and cover each crust with a paper cupcake liner and fill it with dried beans. Bake for 12 to 15 minutes, remove the cupcake liners and beans and bake for 2 to 3 minutes. Let the crusts cool completely.
While the tart crusts are baking, put the cream into a medium pot over medium-low heat. Bring the cream to a boil, add the vanilla and powdered sugar and combine with a whisk. Remove the pot from the heat and add the dark chocolate and milk chocolate, whisking until smooth. Set the chocolate filling aside to cool and thicken. Once it is cool, fill the cooled tart shells and refrigerate the tarts for 2 to 3 hours. Top with a dollop or two of whipped cream immediately before serving.
FROLLINI RUSTICI ALLA FRUTTA DI BOSCO
Rustic Wild Berry Tarts
Makes 6 tarts
½ cup + 2 tbsp (143 g) butter
1⅔ cups (166 g) all-purpose flour, divided
¾ cup + 2 tbsp (114 g) powdered sugar
1 large egg
1 large egg yolk
Pinch of salt
1 tsp vanilla extract
Zest of 1 lemon
2½ cups (380 g) frozen berries
½ cup (96 g) granulated sugar
2 tbsp (30 ml) water
Milk, as needed
These are the perfect tarts to make in the spring, when fresh berries of all types are available. This delicious pastry with a slight lemon taste works wonderfully with any berry of your choice. Serve it with a scoop of vanilla ice cream—it can’t get much better than that.
Preheat the oven to 350°F (177°C), then grease and flour a medium 6-cavity muffin pan.
In a large bowl, use a fork to mix together the butter and approximately half the flour until crumbly. Add the powdered sugar, egg, egg yolk, salt, vanilla and lemon zest, mixing together with the fork. Add the remaining flour, mixing together until almost combined, then move the dough to a work surface and knead until smooth for 1 minute. Form it into a ball, wrap it in plastic and let it sit for 2 hours at room temperature.
In a medium pot over medium-low heat, combine the frozen berries, granulated sugar and water. Cook for approximately 20 minutes, stirring occasionally, until the mixture has thickened. Let the mixture cool before filling the tarts.
Divide the dough half. Roll the dough to a little thicker than ⅛ inch (3 mm). With a medium round cutter, cut out circles and fit them into the muffin pan. Fill each crust with 2 teaspoons (10 g) of the berry mixture. Roll out the remaining half of the dough and cut out the same size circles. Using a very small cookie cutter of your choice, cut out an opening in the circles. Fit the circles over the filling and close the edges of the crusts. Brush the tops with the milk and bake for approximately 30 minutes, or until golden. Let the tarts cool before serving.
PLUMCAKE E BRIOCHE
Sweet Breads
When I was first asked if I would like a slice of plumcake, I declined, thinking I probably wouldn’t like it because I was not a big lover of plums. But, as I saw the loaf being sliced and there was no plum in sight, I changed my mind.
Explaining plumcake in English is a bit tricky—it’s a little like a pound cake but not as dense. I guess you could say it’s between a pound cake and a sweet loaf. The best of both, in other words.
If you love mandarins, Mandarin Sweet Bread is a must. In our house, Chocolate-Hazelnut Sweet Bread certainly doesn’t last long. And, of course, my husband is partial to anything coconut, so a Chocolate and Coconut Sweet Bread is one of his favorites.
PLUMCAKE AL MANDARINO
Mandarin Sweet Bread
Makes 1 (9-inch [23-cm]) loaf
Bread
1 cup + 1 tbsp (96 g) cake flour
1½ tsp (6 g) baking powder
¼ tsp baking soda
Pinch of salt
Zest of 2 mandarin oranges
½ cup + 1 tbsp (138 g) plain Greek yogurt
½ cup + 2½ tbsp (126 g) granulated sugar
½ cup (120 ml) vegetable oil
2 large eggs
Syrup
4½ tsp (23 ml) fresh mandarin orange juice
2 tbsp (24 g) granulated sugar
Of all the plumcakes I have tasted and made in Italy, this is definitely one of my favorites. Soft, moist and full of mandarin flavor. I top it with a simple mandarin syrup to give it an extra boost. I think it is the perfect breakfast, snack or dessert bread. I’m sure everyone in your home will love it.
Preheat the oven to 350°F (177°C), then grease and flour a 9 x 4-inch (23 x 10-cm) loaf pan.
To make the bread, whisk together the flour, baking powder, baking soda, salt and mandarin orange zest in a large bowl. Add the yogurt, sugar, oil and eggs, and beat on low speed to combine well.
Pour the batter into the prepared loaf pan and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool before removing it from the loaf pan.
To make the syrup, combine the mandarin orange juice and sugar in a small pot over medium heat, stirring constantly. Bring the mixture to a boil and cook until thickened, approximately 5 minutes. Let the syrup cool slightly before drizzling or brushing it over the cooled loaf.
PLUMCAKE ALLA CREMA DI CIOCCOLATO ALLA NOCCIOLA
Chocolate-Hazelnut Sweet Bread
Makes 1 (9-inch [23-cm]) loaf
2 cups (200 g) all-purpose flour
2 tsp (8 g) baking powder
¼ tsp baking soda
Pinch of salt
1 cup (192 g) granulated sugar
3 large eggs
¾ cup (184 g) plain yogurt
½ cup + 2 tbsp (150 ml) vegetable oil
1 tsp vanilla extract
¼ cup (45 g) chocolate-hazelnut spread (see note)
I had never tried nor heard of chocolate-hazelnut spread until I arrived in Italy many years ago. Unlike the members of my family, I could never just eat it out of the jar with a spoon. But, give me this tasty sweet loaf with that swirl of chocolate and hazelnut, and I could eat the whole loaf by myself. This is an easy loaf bread that will be gone in minutes.
Preheat the oven to 350°F (177°C), then grease and flour a 9 x 4-inch (23 x 10-cm) loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
In another large bowl, beat the sugar and eggs on medium speed until light and fluffy, approximately 5 minutes. Add the yogurt, oil, vanilla and flour mixture, beating to combine well. Pour half the batter into the prepared loaf pan and drizzle in the chocolate-hazelnut spread. Run the tip of a knife through the batter a few times, then add the remaining batter. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool completely before serving.
Note: If the chocolate-hazelnut spread is too thick, thin it a bit either in the microwave or in a small heatproof bowl over a pot of boiling water.
PLUMCAKE AL CIOCCOLATO E COCCO
Chocolate and Coconut Sweet Bread
Makes 1 (9-inch [23-cm]) loaf
1¼ cups (125 g) all-purpose flour
1½ tsp (6 g) baking powder
¼ tsp salt
2 large egg whites
1 large egg yolk
½ cup (96 g) granulated sugar
½ cup (115 g) butter, melted and cooled
¾ cup (57 g) flaked coconut
¼ cup + 1 tbsp (75 ml) milk
½ cup (90 g) mini chocolate chips
Powdered sugar, for dusting
I was never a big lover of coconut until I got to know my husband. He loves coconut gelato and fresh coconut any way he can get it. Naturally, this sweet bread is one of his favorites. It is moist and very easy to make. We both love it in the morning with our caffe latte or in the afternoon with a cup of tea.
Preheat the oven to 350°F (177°C), then grease and flour a 9 x 4-inch (23 x 10-cm) loaf pan.
In a large bowl, whisk together the flour, baking powder and salt.
In a medium bowl beat the egg whites until stiff, 2 to 3 minutes.
In another large bowl, beat the egg yolk and granulated sugar at medium speed until the mixture is light and creamy, approximately 5 minutes. Add the butter and combine, then add the flour mixture, coconut and milk and beat agai
n to combine. Gently fold the egg whites into the batter, and when the mixture is almost combined, fold in the chocolate chips. Spoon the batter into the prepared loaf pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool completely and dust it with powdered sugar before serving.
PLUMCAKE CON MELE E CANNELLA
Apple and Cinnamon Sweet Bread
Makes 1 (9-inch [23-cm]) loaf
2 medium Golden Delicious or Gala apples
Juice of ½ lemon
2 cups (200 g) all-purpose flour
2 tsp (8 g) baking powder
¼ tsp salt
1 tsp ground cinnamon
3 large eggs
1 cup (192 g) granulated sugar
½ cup + 1 tbsp (125 ml) vegetable oil
1 cup (245 g) plain Greek yogurt
If my husband’s favorite flavor is coconut, then mine is apple and cinnamon. When fall arrives, so does my favorite combination. This loaf is moist and perfectly balanced. I often serve it as a dessert. And, of course, why not have a slice for breakfast?
Preheat the oven to 350°F (177°C), then grease and flour a 9 x 4-inch (23 x 10-cm) loaf pan.
Cut the apples into small pieces, and place them in a medium bowl. Drizzle them with the lemon juice and toss.
In a medium bowl, whisk together the flour, baking powder, salt and cinnamon.
In a large bowl, combine the eggs and sugar, and beat at medium speed until light and fluffy, approximately 5 minutes. While beating, slowly drizzle in the oil and combine. Then, add the yogurt and beat again to combine. Add the flour mixture a little at a time and combine well. Fold in the chopped apples. Spoon the batter into the prepared loaf pan and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool completely before serving.
Authentic Italian Desserts Page 5