Dark Chocolate and Pine Nut Crostata

From the kitchen of Carly

A buttery crust cradles silky dark chocolate ganache spiked with honey, topped with toasted pine nuts for nutty crunch. This elegant tart balances deep cocoa richness with subtle sweetness, making it the perfect finish to any meal.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 2/3 cups all purpose flour
  • 11 cup powdered sugar
  • 11/2 teaspoon salt
  • 16 tablespoons (3/4 stick) unsalted butter, diced, room temperature
  • 12 large egg yolks
  • 11 large egg
  • 110 ounces bittersweet (70% cocoa) chocolate, finely chopped
  • 12 cups heavy whipping cream
  • 11/4 cup honey
  • 11/4 cup pine nuts, toasted
  • 1Lightly sweetened whipped cream

Instructions

  1. Blend flour, powdered sugar, and salt in processor 5 seconds. Add butter, yolks, and egg. Blend until moist clumps form. Knead dough into ball and flatten into disk. Wrap and chill at least 30 minutes and up to 1 day.

  2. Roll out dough on lightly floured surface to 14-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Cut off all but 1/2-inch overhang. Fold overhang in, pressing to form double-thick sides that extend 1/4 inch above rim. Chill crust 30 minutes.

  3. Preheat oven to 375°F. Bake crust 5 minutes. Using back of fork, press up sides of crust if slipping. Bake until golden, pressing up sides and piercing with fork if crust bubbles, about 25 minutes longer. Cool crust completely.

  4. Place chocolate in medium bowl. Bring cream to simmer in saucepan. Pour cream over chocolate; whisk until smooth. Whisk in honey. Pour filling into crust. Chill until set, at least 2 hours and up to 1 day.

  5. Sprinkle tart with pine nuts. Serve with whipped cream.