Crostatine al cacao
con ganache bianca
Crostatine al cacao
Cocoa tart with
white chocolate ganache
A very sweet treat cocoa tart with white chocolate ganache, chopped pistachios and walnuts.
Some people hate white chocolate, while others never can get enough. I belong to the last category which explains this recipe. I’ve tried making white chocolate mousse and ganache before, but most often it was ruined in a water bath. Now I’ve learned to melt the white chocolate with hot cream – or as in this case a mixture of milk and butter, and it works much better. And those who still don’t like white chocolate ganache can always try almond tart or a traditional chocolate ganache cake instead.
For the pastry
200 g flour
80 g sugar
150 g butter
2 egg yolks
2 tbsp cocoa
1 tsp vanilla sugar
A pinch of salt
For the white chocolate ganache
200 g white chocolate
100 ml milk
50 g butter
50 g walnuts
50 g unsalted pistachios
Mix flour with sugar, vanilla, cocoa and salt.
Add small cubes of very cold butter and rub it in until the pastry resembles white bread crumbs.
Use the egg yolks to collect the crumbs in a smooth, homogenous pastry. (Don’t knead it)
Grease a pie tin with butter.
Roll out the pastry between a sheet of baking paper and cling film.
Line the pie tin with pastry – it’s easier when you use the cling film for the move.
Cover the pastry with baking paper, fill the paper with dried beans and bake at 180 C / 350 F for 20 minutes. Then remove the beans and the baking paper and bake for another 10 minutes.
Leave the pie crust to cool, while you prepare the white chocolate ganache.
Chop walnuts and pistachios finely.
In a casserole heat up milk and butter.
Grate the white chocolate and melt it with the hot butter milk.
Mix the chocolate with the chopped nuts.
Fill the cocoa tart with white chocolate ganache and leave it in the fridge for at least 1 hour before serving.
Decorate the cocoa tart with chopped pistachios and strawberry or chocolate shavings.