crostaccia This came from a 'mother-in-law of my mind when I made cioccolaccio (blood sausage). As I was so inspired me to consume half to make a tart. sooner said than done. I mixed a base of pastry and I smeared it on the cioccolaccio a few minutes in the oven e. ..... ..... that goodness !!!!!!!
The cream is left soft and fragrant pastry base has enhanced the flavor and the combination of the two was fantastic. Finally I asked how I could call this new recipe, and she promptly: CROSTACCIA.
pastry small dose:
150 Schar c flour mix 1 egg
80 g butter 70 g sugar
Cioccolaccio
220 gr.
sugar 100 g dark cioccoalto
100 g cocoa 40 g cornflour (cornstarch)
1 / 2 cups milk
30 g butter 1 teaspoon cinnamon 1 tablespoon
of Strega liqueur (optional)
the procedure the girders here
After mixing the crust, and rested the dough in the fridge, roll it out between 2 sheets of parchment paper, and put one in a tart mold, prick the pastry with tines of a fork and cover with a thick layer of cioccolaccio. Bake on lowest shelf of the oven at 200 ° until it is brown. Let cool and if you sprinkle with powdered sugar.
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