Food lovers

24 April 2017
ricetta crostata al cacao e fragole


Today I woke up with two wishes: strawberries and cocoa tart. The aim is merging different cultures and this tart is the perfect mix!

It was almost obvious to dedicate this recipe to Expo 2015, for its main theme of food respect and sharing, as well for the fantastic idea of this word recipes website. The aim is merging different cultures and this tart is the perfect mix! Cocoa comes from the countries of the Cocoa cluster, lemons are Mediterranean, lemon curd is Anglosaxon, so what else? 

250 grams of White wheat all-purpose flour
75 grams of Cocoa powder
175 grams of Butter
120 grams of Sugar
1 Egg
1 Egg yolk
6 grams of Baking powder
200 grams of Jam or preserve, Lemon curd
2 Bananas, ripe
200 grams of Strawberries, fresh

Prepare the shortcrust pastry by quickly working the ingredients into a dough, form a sort of ball, cover with film and rest in the fridge for half an hour. Roll out the dough on slightly wet baking paper, lay in an oven tray and prick it with a fork.
Bake for 15 minutes, 180C, after covering it with baking paper and some dry beans or chickpeas. Remove from oven and cover with slices of banana, then spread the lemon curd on top.
Bake for another 15 minutes, then remove from oven and cool on a rack. Meanwhile wash and slice the strawberries and arrange on the tart. In case you wish to eat the tart later, lay the strawberries shortly before use.

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