Modern Crostata for Mom

Name: Modern Crostata for Mom
Cuisine: American
Ingredients: 2 cups self-rising flour (250 grams); 7 tablespoons unsalted butter (100 grams); 1 egg; 2/3 cup powdered sugar (75 grams); 1 cup sugar (200 grams); 7 tablespoons unsalted butter (100 grams); 2 eggs; 1/2 cup all-purpose flour (60 grams); 2 cups almond flour (200 grams); 7 ounces dark chocolate (200 grams); 3/4 cup heavy cream (200 grams); Fresh strawberries; Hazelnuts; Jam of your choice, preferably homemade

Angelica Piselli @cook_16995887

A cake that reminds me of my mom, capturing the flavors she loves and focusing on presentation. Since we're far apart now, she could only see it and not taste it!

Angelica Piselli @cook_16995887

A cake that reminds me of my mom, capturing the flavors she loves and focusing on presentation. Since we're far apart now, she could only see it and not taste it!

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Ingredients

For the shortcrust pastry
2 cupsself-rising flour (250 grams)
7 tablespoonsunsalted butter (100 grams)
1egg
2/3 cuppowdered sugar (75 grams)
For the frangipane cream
1 cupsugar (200 grams)
7 tablespoonsunsalted butter (100 grams)
2eggs
1/2 cupall-purpose flour (60 grams)
2 cupsalmond flour (200 grams)
For the ganache
7 ouncesdark chocolate (200 grams)
3/4 cupheavy cream (200 grams)
For decorating and filling
Fresh strawberries
Hazelnuts
Jam of your choice, preferably homemade

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Steps

1

For the shortcrust pastry: Mix all the ingredients together until you have a smooth dough. Wrap it in plastic wrap and let it rest in the refrigerator for 1 hour.
2

For the frangipane cream: Beat the room temperature butter with the sugar until light and fluffy. Gradually add the eggs, previously beaten, then mix in the flours. Bring to a boil in a small saucepan.
3

For the ganache: Melt the chopped chocolate with the cream in a small saucepan (or in the microwave in short intervals).
4

Assembly and baking: Roll out the pastry to about 1/8 inch (3 mm) thick and place it in a tart pan (perforated pans work best). Spread a layer of jam, then the frangipane cream. Bake in a preheated conventional oven at 320°F (160°C) for about 1 hour, or until set and golden. Let cool slightly, then pour the warm ganache over the top. Decorate as desired.