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Crostata with Mocha Choco Cream

Mocha Crostata

THE CLASSIC CROSTATA FILLED WITH COFFEE CREAM AND CHOCOLATE

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DIFFICULTY
Medium
The Mocha Crostata is a tasty and easy to prepare dessert, which combines the traditional consistency of shortbread pastry with the full flavour of Ganache Cream. Perfect for breakfast and snacks.

Preparation of the Ganache Cream     
Mix two egg yolks with the sugar and whisk until clear and creamy.
Bring the double cream to the boil.    
Add the whisked yolks and cook up to 90°C (194°F).    
Add the coffee and mix well.    
Pour the mixture over the chocolate diced into small pieces.    
Mix until the chocolate is completely dissolved.     
Chill in the fridge.        

Shortbread pastry    
Dice the butter into cubes and bring to room temperature.     
Form a fountain shape with the flour and cocoa powder.     
Place the butter, sugar and egg in the well of the fountain.    
Knead the ingredients and then add the flour until the mixture is smooth. Return to the fridge for 1 hour.    
Lay the pastry over the base and sides of your baking tin.     
Use a fork to prick the crostata base.     
Cook in a conventional oven at 180°C (356°F) for 18 minutes.     
Leave to cool.

COMPOSITION
Using a pastry bag pour the lukewarm Ganache Cream over the tart.    
Place in the fridge until the cream is completely chilled.     
Sprinkle icing sugar and serve.

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INGREDIENTS
For 6 servings


  • 60 ml (2.1 fl oz) coffee
  • 25 gr (0.9 oz) sugar
  • 3 eggs
  • 60 ml (2.1 fl oz) double cream
  • 125 gr (4.4 oz) dark chocolate, 50% cocoa
  • 100 gr (3.5 oz) flour
  • 20 gr (0.7 oz) cocoa powder
  • 75 gr (2.6 oz) butter
  • vanillin powder
  • lemon zest
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