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
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
- Preheat the oven to 180°C (350°F).
- 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.
- 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.
- 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.