This Italian chocolate crostata combines a buttery, flaky crust with a silky, rich chocolate filling and crunchy toasted hazelnuts. It’s an elegant dessert that’s surprisingly easy to make!
For more crostata recipes, try my classic Italian crostata or this creamy cannoli crostata.
Recipe Overview: Italian Chocolate Crostata
Flaky crust: A buttery homemade crostata crust makes the perfect base for the rich chocolate filling.
Rich chocolate filling: Dark chocolate, cream, and butter combine to create a smooth, silky ganache.
Toasted hazelnuts: Roasted hazelnuts add a delicious crunch that complements the creamy chocolate.
Make ahead: This chocolate crostata needs time to chill and set, making it a great dessert to prepare in advance.
I was inspired to make this Italian chocolate crostata after a trip to Venice, one of my favorite cities in Italy. While walking past a bakery, I spotted a beautiful chocolate tart topped with whole roasted hazelnuts. I knew I had to recreate it at home!
Using my homemade crostata dough and a simple chocolate ganache filling, I made my own version, and it was every bit as delicious as I imagined. If you love chocolate desserts, you might also enjoy my double chocolate Italian pie or old fashioned chocolate cream pie.
Ingredient Notes
- Crostata dough: I like to use my homemade crostata pie crust for a buttery, flaky base. Store-bought pie crust also works if you’re short on time.
- Chocolate: Use good-quality dark chocolate for a rich, smooth filling. You can also use a combination of dark and milk chocolate for a sweeter taste.
- Cream: Whole cream or whipping cream gives the chocolate filling its smooth, silky texture.
- Butter: A little room-temperature butter adds richness and helps make the chocolate ganache smooth and glossy.
- Hazelnuts: Whole roasted hazelnuts add a crunchy, nutty flavor that pairs perfectly with the chocolate.
Variations
- Chocolate crust: For an extra chocolatey dessert, swap the traditional crostata dough for my homemade Italian chocolate pie crust (pasta frolla).
- Orange zest: Add 1–2 teaspoons of finely grated orange zest to the warm cream before mixing it with the chocolate. The citrus flavor pairs beautifully with dark chocolate.
- Different nuts: Replace the roasted hazelnuts with toasted almonds or pistachios for a different flavor and crunch.
How to Make Italian Chocolate Crostata
Make the crostata dough first then chill it for 30 minutes. Roll it out, then fit it into the prepared pie plate, and blind bake until golden. Let cool completely.
Make the chocolate filling, next. Heat the cream until very hot but not boiling, then pour it over the chopped chocolate. Stir until melted and smooth, add the butter, and mix until creamy.
Pour the chocolate ganache into the cooled crust, cover loosely with plastic wrap, and refrigerate. Top with roasted hazelnuts and refrigerate until completely firm. Slice and serve!
How to Roast Hazelnuts
Place the whole hazelnuts on a baking sheet and roast at 350°F (180°C) for about 10 minutes. Transfer them to a bowl to cool rather than leaving them on the hot baking sheet, where they may continue to cook.
Recipe Tips
- Choose the right chocolate. Use good-quality chocolate bars rather than chocolate chips. Chopped chocolate melts more evenly and gives the ganache a smoother texture.
- Keep the ganache smooth. Stir gently until the chocolate and butter are completely melted. If a few pieces of chocolate remain, let the mixture sit for a minute before stirring again.
- Avoid a soggy crust. Make sure the bottom of the pastry is fully baked and golden before adding the filling. An underbaked crust can become soft.
- Allow enough chilling time. Refrigerate the crostata for at least 4–5 hours, or overnight, until the chocolate filling is firm enough to slice cleanly.
Italian Chocolate Crostata FAQs
Blind baking ensures the pastry crust is fully cooked and golden before adding the chocolate filling. Since the ganache doesn’t need to be baked, this step helps prevent a soggy bottom and keeps the crust flaky.
A 9-inch pie plate works perfectly for this recipe. You can also use a fluted tart pan with a removable bottom for a more traditional crostata appearance. Just be sure the pan is deep enough to hold the chocolate filling.
Don’t worry! You can gently patch any tears with small pieces of extra dough. If it’s difficult to roll, you can also press the dough directly into the prepared pan, making sure the bottom and sides are an even thickness.
This chocolate crostata is delicious served chilled or after sitting at room temperature for a few minutes. Enjoy it on its own or with fresh berries, a dollop of whipped cream, or homemade mascarpone cream for an extra special dessert.
So if you feel like a taste of Venice, I hope you try this Chocolate Pie and let me know what you think. Enjoy!
- 1 pie crust (either homemade or store bought)
CHOCOLATE FILLING
- 7 ounces good quality dark chocolate (or a mixture of dark and milk) (200 grams)
- 1 cup cream whole / whipping (240 grams)
- 2 tablespoons butter (room temperature)
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Make your Crostata Dough, and refrigerate for approximately 30 minutes.
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Pre-heat oven to 350F (180C). Lightly grease and flour a 9 inch (22 cm) pie plate.
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Remove the dough from the fridge and roll to 1/8″ thickness, then fit in the prepared pie plate. Prick the bottom of the dough with a fork, then cover the dough with parchment paper, place dry beans or pie weights on top. Bake for approximately 15 minutes, remove paper and weights and continue to bake for another 5-10 minutes or until golden. Let the crust cool completely before filling.
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While the crust is cooling make the filling, chop the chocolate and place in a medium sized bowl. In a medium pot heat the cream until very hot but not boiling. Pour the cream over the chocolate and stir until smooth, add the butter and stir again until smooth. Let cool if very hot.
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Pour the chocolate filling into the cooled crust and refrigerate for 2 hours, remove and top with roasted hazelnuts, refrigerate again for another 2-3 hours or until completely firm. Enjoy!
How to store the crostata
Place it in an airtight container in the fridge. for up to 3-4 days.Let it sit at room temperature for 15–20 minutes before serving so the crust softens. Freezing is not recommended.
Calories: 330kcal | Carbohydrates: 18g | Protein: 3g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 39mg | Sodium: 103mg | Potassium: 176mg | Fiber: 3g | Sugar: 5g | Vitamin A: 428IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg
Updated from August 14, 2019.
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