- 10
- 45 mins
- 80 mins
Ingredients
- 1 1/4 cups (163 grams) hazelnuts
- 1/2 cup (65 grams)all-purpose flour
- 1/4 cup (35 grams) whole-wheat flour
- 1 cup (214 grams) white sugar, divided
- 1/4 teaspoon baking powder
- Kosher salt
- 6 tablespoons (3/4 stick) salted butter, cut into 1/2" cubes and chilled
- 1 large egg yolk, plus 3 large egg whites
- 2 1/2 teaspoons vanilla extract, divided
- 4 ounces bittersweet chocolate, chopped
- 1 teaspoon instant espresso powder
Preparation
Step 1
1. Heat oven to 375 degrees with a rack in the lowest position. Evenly mist a 9" spring-form pan with cooking spray.
2. Spread the hazelnuts on a rimmed baking sheet, then toast until deep golden brown, about 10 minutes. Wrap the nuts in a kitchen towel and rub vigorously to remove the skins. Set aside.
3. In a food processor, combine both of the flours, 1/4 cup (53 grams) of the sugar, the baking powder and 1/4 teaspoon salt. Process until combined, about 5 seconds. Scatter the butter over the mixture and pulse until it resembles coarse sand, 10 to 12 pulses. Add the egg yolk and 1/2 teaspoon of the vanilla extract, then process until evenly moistened and clumping together, 20 to 30 seconds.
4. Transfer the dough to the prepared pan; do not wash the food processor. Press into an even layer covering the bottom of the pan and prick with a fork about every 1/2". Bake until the crust is golden at the center and slightly darker at the edges, 15 to 20 minutes.
5. Meanwhile, make the filling. In a small microwave safe bowl, microwave the chocolate on 50% power, stopping to stir every 30 seconds, until smooth and melted, about 3 minutes. Set aside.
6. In the food processor, pulse the hazelnuts until roughly chopped, about 8 pulses; measure out 1/4 cup and set aside. Add the remaining 3/4 cup (161 grams) sugar and process until the mixture resembles wet sand and sticks to the corners of the work-bowl, about 2 minutes. Scrape the bowl. Add the egg whites, the remaining 2 teaspoons vanilla extract, the espresso powder and 1/2 teaspoon salt. Process until smooth, about 10 seconds. Add the chocolate and process until incorporated, 10 seconds, scrapping the sides as needed.
7. Spread the chocolate-hazelnut mixture in an even layer on the crust, then sprinkle the reserved chopped nuts around the perimeter. Bake until slightly puffed and the edges begin to crack, 20 to 25 minutes.
8. Let cool on a wire rack until the edges pull away from the sides of the pan, about 15 minutes. Remove the pan sides.
9. Serve the crostata ward or at room temperature, either plain topped with unsweetened whipped cream or creme fraiche, or dusted with powdered sugar. Refrigerate anyh leftovers, tightly wrapped in plastic.