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A crunchy pat-in-the-pan crust balances an indulgent Italian filling

Chocolate-Hazelnut (Gianduja) Crostata

Appears in March-April 2018

1 hour 15 minutes 45 minutes active

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Chocolate-Hazelnut (Gianduja) Crostata

The chewy, rich filling for this dessert was inspired by gianduja, a chocolate-hazelnut paste created in Turin, Italy. The crust, made with whole-wheat flour, is simply pressed into the bottom of springform pan; its nuttiness pairs perfectly with the intense filling. If you like, dust the baked crostata with powdered sugar before serving, or top wedges with unsweetened whipped cream or crème fraîche. The crostata is best served the same day, but leftovers can be covered in plastic wrap refrigerated overnight; bring to room temperature before serving.

10

Servings

Tip

Don’t underprocess the hazelnut and sugar mixture. Grinding it until fine and paste-like is key to the filling’s thick, decadent texture.

1 hour 15 minutes

45 minutes active

Reviews
Larry R.
June 26, 2022
Easier than making a pie.
It is easy to make and absolutely one of the best-tasting chocolate desserts I've made. I served it to friends who commented on its wonderful crunch, texture, and flavor. Chef Larry
Alisa T.
July 18, 2022
Easy, dependable.
Chocolate and hazelnuts together are always a welcome combination in my house. This crostata didn't blow me away, but it is very easy to make and feeds a crowd since you don't need a large slice. Next to an espresso or after-dinner coffee, it's a nice way to end a casual meal or get together.

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