Cherry and Dark Chocolate Crostata



  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 10 tbsp cold unsalted butter, cubed
  • 3-5 tbsp ice water


  • 1 lb fresh or frozen pitted cherries
  • 1/3 cup sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 3 oz dark chocolate, chopped

Egg Wash:

  • 1 egg beaten with 1 tbsp water


  1. Make the crust: In a food processor, pulse the flour, sugar and salt. Add the cold butter and pulse until mixture resembles coarse crumbs. Add ice water 1 tbsp at a time and pulse until dough just comes together. Form into a disk, wrap in plastic and refrigerate 1 hour.
  2. Preheat oven to 400°F. On a floured surface, roll out the dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch tart pan with a removable bottom. Trim excess dough from the edges.
  3. In a bowl, toss the cherries with the sugar, cornstarch, vanilla and almond extract if using. Spread evenly into the tart shell. Sprinkle the chopped chocolate over the cherries.
  4. Fold the overhanging dough inwards over the filling, pleating as needed. Brush the dough with the egg wash.
  5. Bake for 20 minutes at 400°F. Then reduce heat to 350°F and bake for 25-30 more minutes until filling is bubbling and crust is golden brown.
  6. Allow to cool completely before removing the outer ring. Serve at room temperature or chilled.

Here’s the blog post with the additional fact added in English:

Hello dear readers of my culinary blog! Today I want to share with you an amazing recipe for a Cherry and Dark Chocolate Crostata. It’s the perfect combination of sweet cherries and rich dark chocolate in a crispy pastry. This dessert will simply melt in your mouth!

Piedmont is a region known for its many varieties of cherries. This crostata – a classic Italian open-faced fruit tart, often with a decorative lattice top – showcases them at their best.

Let’s start by preparing the dough. In a mixer, combine the flour, sugar and salt. Add cubes of cold butter and pulse until the mixture resembles coarse crumbs. Then add ice water a tablespoon at a time and knead until the dough comes together into a ball. Wrap it in plastic wrap and refrigerate for an hour.

While the dough is chilling, we’ll prepare the filling. In a bowl, mix the cherries with sugar, cornstarch, vanilla and almond extract (optional). And don’t forget the main ingredient – chunks of chopped dark chocolate!

Now roll out the chilled dough into a 12-inch circle and transfer it to a tart baking pan. Evenly distribute the filling and sprinkle with the chocolate pieces. Fold the edges of the dough inwards and brush with beaten egg.

Bake first for 20 minutes at 400°F, then for another 25-30 minutes at 350°F. Take the crostata out of the oven when the filling is bubbling and the crust is appetizingly browned.

Allow the Cherry and Dark Chocolate Crostata to cool – and enjoy! It’s simply divine – a crispy pastry, juicy cherries and luxurious melted chocolate inside. It goes perfectly with morning coffee or an afternoon cup of tea. Just be sure to take your time savoring it!

I invite you to try this recipe and share your impressions in the comments. Bon appetit!

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