Spring/Summer

Cocoa and chocolate crostata with apricot jam

Cocoa and chocolate crostata with apricot jam is a winner, especially if vegan.

As far as I am concerned, there is no better short pastry than that prepared with olive oil. A light vegan pastry that does not need to stand in the refrigerator and with noble healthy fats, which creates a delicious and crunchy texture.

This natural recipe includes apricot jam, at the moment no longer in season. Of course, you can replace it with other seasonal jam, the preparation process does not change. In this recipe, sugar is missing. As it is a natural preservative, it is preferable to consume jam at the moment.

Cocoa, a natural thickener, is the perfect ingredient to form a delicious, compact vegan crostata with a crisp first layer of dark chocolate and a topping of creamy homemade apricot jam.

 

Serves 6-8

Ingredients

Fort the Pastry

75 ml (75 fl oz) mild extra virgin olive oil

100 g (3½ oz) raw coconut sugar

300 g (11 oz) wholemeal Farro flour

1 tsp organic baking powder

Pinch of sea salt

3 tbsp Fair trade raw cocoa

For the Chocolate Filling

100 g (3½ oz) dark chocolate 70%

50 g (2 oz) dark chocolate 60%

For the Jam

300 g (11 oz) ripe apricots

Juice of 1 lemon

Method:

  1. Preheat the oven to 180°C (350°F).
  2. For the pastry: knead the olive oil with the sugar. Add the remaining ingredients, working the dough until soft but firm. Roll out the dough on a baking pan with a removable bottom and form small holes with a fork. Bake for 15–20 minutes.
  3. For the jam: wash the apricots and cook them with the lemon juice until you have reached a creamy consistency. Once cooked, blend the jam and let cool.
  4. In a thick-bottomed saucepan, melt the chocolate. Once out of the oven, pour the melted chocolate over the tart and then pour over the jam.

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