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Semolina and chocolate tart (Torta di semolino e cioccolato)

Semolina and chocolate tart (Torta di semolino e cioccolato)

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Ingredients

Recipe serves: 8
shortcrust pastry
4 ounces unsalted butter
9 ounces all purpose flour
2 3/4 ounces sugar
1 egg plus 1 egg yolk, beaten
zest of 1 lemon
filling
2 cups milk
pinch of salt
2/3 cup semolina
1/3 cup sugar
zest of 1 lemon
1 egg, beaten
ganache
2 1/2 ounces heavy cream
5 1/2 ounces dark chocolate, finely chopped
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Semolina and chocolate tart (Torta di semolino e cioccolato)
  • time
    1 hour 45 minutes
  • serves
    8
  • skill level
    Medium

Ingredients

  • shortcrust pastry

  • ganache

Directions

1
Done

Place flour and sugar in the food processor, and add the cold butter pieces. Pulse until the texture becomes sandy and there are no pieces of butter.

2
Done

Remove from food processor and pour into bowl, mix the egg and egg yolks into flour crumble, add lemon zest. Pastry should come together until smooth ball.

3
Done

Wrap in plastic wrap and refrigerate for at least 30 minutes.

4
Done

Preheat oven to 350F.

5
Done

Roll dough out (after it has rested)to about 1/8 inch and press into 9 inch pie pan. Trim edges.

6
Done

Place the parchment paper over the dough and add rice, beans or baking beads on the paper and bake for 15 minutes (blind baking). Set aside and allow to cool after baking.

7
Done

filling

Bring the milk to a boil with the pinch of salt.

8
Done

Turn heat to low and add the semolina and whisk continuously until mixture thickens- about 3 minutes. The semolina should not be grainy, taste to check and if so then continue to whisk.

9
Done

Remove from heat and stir in the sugar and lemon zest until combined.

10
Done

Allow to cool and then mix in the egg.

11
Done

Spread into the cooled pastry crust and bake for 35-40 minutes until the pastry is gold in color and the filling feels firm and springy.

12
Done

Remove from oven and allow to cool.

13
Done

ganache

In a small saucepan over medium heat, bring the cream to a boil.

14
Done

Remove from heat and add the chocolate a few handfuls at a time, mixing continuously, until it becomes smooth and creamy in texture.

15
Done

Pour over the cooled tart and spread to the edges

16
Done

to serve

The tart should be completely cool before slicing. It can be stored well covered in refrigerator up to 3 days.