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Cocoa and chocolate crostata with apricot jam

COCOA TART WITH APRICOT JAM
Written by Veronica Lavenia

Cocoa and chocolate crostata with apricot jam is a winner, especially if vegan.

As far as I am concerned, there is no better short pastry than that prepared with olive oil. A light vegan pastry that does not need to stand in the refrigerator and rich in noble healthy fats, which creates a delicious and crunchy texture.

This natural recipe includes apricot jam. Of course, you can replace it with other seasonal jam, the preparation process does not change. 

Cocoa, a natural thickener, is the perfect ingredient to form a delicious, compact vegan crostata with a crisp first layer of dark chocolate and a topping of creamy homemade apricot jam.

Cocoa and chocolate crostata with apricot jam: Ingredients

Serves 6-8

Fort the Pastry

75 ml (75 fl oz) mild extra virgin olive oil

80 (3 oz) raw coconut sugar

300 g (11 oz) wholemeal Farro flour

1 tsp organic baking powder

Pinch of sea salt

3 tbsp Fair trade cocoa

For the Chocolate Filling

100 g (3½ oz) dark chocolate 70%

50 g (2 oz) dark chocolate 60%

For the Jam

300 g (11 oz) ripe apricots

Juice of 1 lemon

Cocoa and chocolate crostata with apricot jam: Method

  1. Preheat the oven to 180°C (350°F).
  2. For the pastry: knead the olive oil with the sugar. Add the remaining ingredients, working the dough until soft but firm. Roll out the dough on a baking pan with a removable bottom and form small holes with a fork. Bake for 15–20 minutes.
  3. For the jam: wash the apricots and cook them with the lemon juice until you have reached a creamy consistency. Once cooked, blend the jam and let cool.
  4. In a thick-bottomed saucepan, melt the chocolate. Once out of the oven, pour the melted chocolate over the tart and then pour over the jam.
COCOA TART WITH APRICOT JAM

PH. Veronica Lavenia

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.