Chocolate and chestnut pie

  • Crostata di cioccolato e castagne

INGREDIENTI

For the shortcrust:
200 g of flour type 00 Molino Rossetto
50 g of chestnut flour Molino Rossetto
120 g of cold butter
120 g of powdered
1 egg
2 yolks
1 spoons of vanilla-flavored baking powder gluten-free Molino Rossetto
1/2 vanila berry
For the cream:
4 yolks
100 g of sugar
50 g of flour type 00 Molino Rossetto
500 ml of milk
100 g of dark chocolate
powder cinnamon
50 g of dry biscuits

PRODOTTI USATI

  • FLOUR TYPE
  • CHESTNUT FLOUR GLUTEN-FREE- 14,11 OZ (400 G) -

PREPARAZIONE

Prepare the shortcrust mixing flours with cold butter with your fingers until you obtain a sandy dough. Then add powdered sugar, dry yeast and vanilla seeds. Put the egg and yolks and mix the ingredients until you obtain a homogenous dough. Put the dough in the fridge for 1 hour.

Prepare the cream: mix yolks with sugar in a casserole. Add flour and go on mixing adding lukewarm milk. Put the casserole on the fire and add chopped chocolate. Let the cream cool. Chop biscuits; roll the shortcrust  and cover a mold with the dough. Pierce the dough with a fork. Put chopped biscuits and finally chocolate cream. Decorate with some dough stripes. Cook chocolate and chestnut pie at 180°C for about 50 minutes, until it becomes golden. Let it cool completely before you serve it.

Picture and recipe of Un Tocco di Rossetto di Chiara Rossetto blog: http://www.untoccodirossetto.com/crostata-cioccolato-e-castagne/