Chocolate Pastiera

Ingredients

Cocoa sweet shortcrust pastry

• 7 tbsp (100 g) cold unsalted butter, diced
• 1.5 cups (190 g) pastry flour
• 1.5 tbsp (10 g) coca powder
• 1/3 cup (30 g) almond powder
• 7 tbsp (70 g) icing sugar
• 1 medium (50 g) whole egg, room temperature
• a pinch of salt

Chocolate custard cream

• 1/3 cup (80 g) whole fat milk
• 1/2 tbsp (3.5 g) corn starch (Maizena)
• 1/2 tbsp (3.5 g) rice starch
• 1.5 (25 g) egg yolks
• 1 tbsp + 2 tsp (25 g) superfine granulated sugar
• pinch of salt (optional)
• 25 g dark chocolate, 70% cocoa solids
• 25 g dark chocolate, 100% cocoa solids

Pastiera filling

• 3.5 tbsp (80 g) canned/jarred grano cotto (cooked wheat berries)
• 5 tbsp + 1 tsp (80 g) full fat milk
• 1 tbsp (6.5 g) coca powder
• 1 tbsp (15 g) unsalted butter, diced
• 5 tbsp + 1 tsp (80 g) superfine granulated sugar
• 1/2 cup (115 g) sifted cow’s milk ricotta cheese
• 1 medium (50 g) whole egg, room temperature
• 1 medium (10 g) egg yolk, room temperature
• 25 g candied orange
• 70 g chocolate custard cream
• 1.5 g orange zest (organic)
• 2 tbsp (25 g) dark chocolate chips (or chopped chocolate)

Extra

• Neutral pastry glaze
• Snowsugar

Instructions

Cocoa sweet shortcrust pastry

A kitchen scale is recommended.

In the bowl of a stand mixer, fitted with paddle attachment, combine the sifted powders with cold butter.

When you get a sandy mixture, add the sifted icing sugar and combine.

Then, add the lightly beaten whole egg.

Combine until the egg is fully incorporated.

Between 2 baking paper, 3 mm thick, roll:

140 g of shortcrust pastry for the base of the tart

160 g of shortcrust pastry for the edges of the tart

145 g of shortcrust pastry for the the decoration.

Refrigerate 12 hours.

The day after, line with foresail strip and shortcrust pastry a 7 inches (18 cm) pastry ring, 1 inch in high.

Then with a piecrust cutter, get the decoration grid. 

Then with a 6.7 inches (17 cm) pastry ring, get a disc from the grid.

Refrigerate until ready to use.

Chocolate custard cream

Finely chop both chocolates and set aside.

In a small saucepan, combine all the ingredients and cook until thick.

Out of the heat, add the chocolates and stir to combine and to melt.

Cover with cling film touching the surface and refrigerate (better to prepare the day before).

Pastiera filling

In a saucepan, combine the cocoa powder with milk and butter and heat until the butter is fully melted.

Add the grains and bring to a simmer, stirring constantly, reduce the heat a little and cook for around 3/4 minutes until the grains are very soft and the mixture looks creamy. 

Pour the mixture in a bowl, cover with cling film touching the surface and cool to room temperature.
In a wide bowl, place the drained ricotta, add the sugar and mix to combine.

Add the cocoa grains mixture and mix with a rubber spatula.

Then, add all the other ingredients, stirring well after each addiction, until you get a smooth mixture.

To assemble and to bake

Heat fan oven at 340F - 170°C.

Pour 435 g of the ricotta filling mixture into the pastry shell, (it should come to just a little below the top pastry level), smooth the surface with a small spatula and bake for 45/50 minutes, on a perforated silicone mat and perforated baking tray.

Out of the oven, let completely cool before removing the pastry ting and the forosil strip.

Low the oven temperature at 300F - 150°C and bake the decoration grids for about 11/12 minutes, on a perforated silicone mat and perforated baking tray.

Out of the oven, let completely cool.

To serve 

Brush the surface of the pastiera with neutral pastry glaze.

Dust the decoration grid with snow sugar, place it on the top of the tart and serve.