Crostata Di Nocciola Recipe
Hazelnut, Milk Chocolate, Nardini Amaro Gelato
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Ingredients
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Crostata Ingredients
Method
Crostata Preparation
Prepare the Hazelnut Crust
Preheat your oven to 350°F (175°C). In a food processor, blend the hazelnuts until finely ground. In a mixing bowl, combine the ground hazelnuts, all-purpose flour, and powdered sugar. Add the unsalted butter and egg yolks, mixing until a dough forms. Press the dough into a tart pan evenly across the bottom and up the sides. Prick the base with a fork.
Bake the Crust
Bake the crust in the preheated oven for 15–20 minutes or until lightly golden. Remove from the oven and let it cool.
Make the Filling
In a small saucepan over low heat, melt the chopped milk chocolate until smooth. Stir in the Nardini Amaro until well combined. Pour the chocolate mixture into the cooled hazelnut crust, spreading it evenly.
Chill and Serve
Let the crostata cool to room temperature, then refrigerate for at least 1 hour to set. Serve slices of the crostata with scoops of gelato on the side.