Chocolate and chestnut pie

  • Chocolate and chestnut pie


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




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:

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