Decadent dark chocolate and nut crostata

This might sound and look like a complicated dish, but really, it’s quite easy. You can throw it together pretty quickly and what you end up with is something that looks sophisticated and beautiful on the table, perfect for when you have friends or family around (or you just want to make yourself feel special, because #whybloodynot!)

The pine nuts give it a nice bit of texture and I really enjoyed the bitterness of the dark chocolate. Serve with whipped cream or vanilla ice cream and you’ve got a sure-fire dessert hit on your hands.

Serves 8.

Ingredients

FOR THE CRUST

• 1 2/3 cups plain flour
• 1 cup icing sugar
• 1/2 tsp salt
• 6 tbsp unsalted butter, diced, room temperature
• 2 large egg yolks
• 1 large egg

FOR THE FILLING

• 285g bittersweet (70% cocoa) chocolate, finely chopped
• 2 cups heavy whipping cream
• 1/4 cup honey
• 1/4 cup pine nuts, toasted
• Lightly sweetened whipped cream

Method

• MAKE THE CRUST: Blend flour, 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.
• Roll dough on lightly floured surface to 35.5cm round. Transfer to 25cm-diameter tart pan with removable bottom. Cut off all but 1cm overhang. Fold overhang in, pressing to form double-thick sides that extend 0.5cm above rim. Chill crust 30 minutes.
• Preheat oven to 190C. Bake crust 5 minutes. If crust is slipping use back of fork to press sides of up. Bake until golden, pressing up sides and piercing with fork if crust bubbles, about 25 minutes longer. Cool crust completely.
• MAKE THE FILLING: Place chocolate in a 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.
• Sprinkle tart with pine nuts. Serve with whipped cream.