I love a cherry ripe chocolate bar. The cherry, coconut e chocolate is a great combination, and that’s the idea behind this crostata.
A touch of Australiana into an Italian classic.
INGREDIENTS (serve a 22cm tart tray)
225 g plain flour
140 g cold butter
25 g cocoa powder
85 g icing sugar
3 egg yolks
300 g cherry jam
1 tbsp shredded coconut, plus extra for garnish
METHOD
Place in a bowl the flour and the cold butter. With your hands mix the 2 ingredients until they are all combined.
Place the cocoa powder and the icing sugar into the mix and combine.
Add the yolks and start work it until a smooth dough is formed.
Wrap it in a clean wrap and let it rest for 2 hours in the fridge so it will be easier to roll out your pastry.
After 2 hours you can start work the dough.
Place it between 2 sheets of baking paper and, with a rolling pin, roll out the dough until is half a centimetre thick.
Grease and dust with flour the tart tray evenly (this will prevent the tart from sticking to the tray), and place the pastry sheet into the tart mould.
Cut the excess and keep them aside.
In a bowl place the jam and the coconut and whisk them together.
Puncture the tart base with a fork and pour the jam into the tart evenly.
If you have extra dough you can roll it out once again (with the same thickness of the tart base), and cut 1 cm wide ribbons.
Place them on top of the tart first on one way then to the other to form a rhombus pattern.
Cook in preheated over, on static mode, at 160º for 40 minutes.
Once cooked, let it cool off and garnish with extra coconut on top.
Davide
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