Chocolate Raspberry Crostata
Crostata, the Italian name for the oh so versatile dessert, the pie. Although usually made with butter, eggs, and citrus zest, this tried and tested recipe proves that no animal ingredients are needed in the making of a delicious crostata. Adding cocoa powder to the crostata dough isn’t usually done, but it works, and hey, who doesn’t love chocolate?
This recipe makes enough dough for a 30cm crostata plus extra to decorate.
I like to use raspberry jam in this recipe because its tanginess fits so well with the sweetness of the chocolate dough, but really any jam will do.
Before rolling out the dough for the crostata, use cookie cutters to cut out your decorations. That way, you won’t be left with extra dough at the end.
- 300 gr flour type 00 (or all purpose flour)
- 70 gr unsweetened powdered cocoa
- 1 tsp baking powder
- 200 gr raw cane sugar
- 200 gr margarine, softened
- 1 tbsp non-dairy milk (if needed)
- 300 gr raspberry jam
- Preheat oven to 170°C and lightly grease and flour a 30cm in diameter baking dish.
- In a large bowl, sift together the dry ingredients (flour, cocoa, baking powder, and sugar).
- Work in the softened margarine by hand until a soft dough is formed. Be careful not to overwork it. If the dough is too dry, add up to a tablespoon of non-dairy milk and continue working the dough.
- Roll out a small part of your dough and, using cookie cutters of your choice, cut out decorations for the top of the crostata and set aside.
- Gather remaining dough into a ball and using a rolling pin, roll out into a circle about 5cm in diameter larger than the dish that you are using.
- Fold the crostata in four, or lay it over your rolling pin, and set it carefully into your baking dish. Unfold the dough and fold down the sides, pinching the dough as you go, to create a crust as in the picture above. You want to had a high border, between 1 and 2cm high, so that the jam doesn’t ooze out of the crostata when it’s baking.
- Add the jam to the baking dish and spread evenly. Finally, add your decorations to the jam and place in the preheated oven for 35 minutes.
- Once baked, let the crostata cool completely before slicing.