Italian Chocolate tart with Coconut and Raspberry is a delicious dessert with the coconut-based frangipane and raspberry marmalade. It is a showstopper to get your guests oohing and ahhing. Shortly, yumminess!
Attention: Guest Post by Daniela
I am so happy to introduce Daniela's creation - Italian Tart with Coconut and Raspberry. The tart is a result of her inspiration by recipes of the famous chef LUCA MONTERSINO who is a King of the Italian pastry. According to Daniela, "the philosophy of Mr. Montersino and his followers is to use not a whole recipe, but only something that you can match with something else". So, she used two Montersino's recipes: the pastry Frolla and the frangipane one in order to create her version of the Italian Chocolate tart.
Daniela tells, "Pasta Frolla is a traditional Italian pastry inherited from our grandmothers. Mr. Montersino gives us an elegant and professional version of the Italian tradition. You can use the caster sugar instead of the powdered one to change the texture. You can make it white or chocolate. You can balance sugar and butter, because the butter makes the pastry soft and sugar makes it crunchy. You can add a pinch of the baking powder if you want a smoother product."
The same is for the frangipane, when the chef recommends to change the "dried fruit flour" according to your taste and needs. Frangipane is a "base recipe" like a pastry one. The original recipe of Montersino's frangipane calls for the almond flour, but Daniela replaced it with the coconut one "because its sweetness perfectly matches the raspberries' sourness".
Daniela finds that "the fun part of the Italian Chocolate Tart is that it gives us the possibility to change or replace the ingredients to get a totally different dessert at the end". Feel free to make your own version of the frangipane curd, using the hazelnut flour that perfectly pairs with the plum jam. According to the French chef Cyril Lignac, the hazelnut beautifully marriages with plums. If you want to taste this combination, just make the PLUM TART by Mr. Lignac.
Italian Chocolate tart looks inviting and delicious. It might become a showstopper during a party and makes a perfect celebration! Daniela suggests "to warm up in a winter afternoon with a cup of Earl Grey tea with a piece of this dessert or to finish dinner while tasting a good Brandy".
So, how to make the Italian Chocolate tart?
Ingredients:
For the pastry:
- 150 g butter, softened
- 230g all-purpose flour
- 20 g cocoa powder
- 100 g icing sugar
- 40 g egg yolks
- ½ g salt
- 1 vanilla bean
For the frangipane curd:
- 150 g coconut flour
- 150 g butter, softened
- 150 g icing sugar
- 150 g eggs
- 60 g all-purpose flour
For the filling and decoration:
- 230 g raspberry marmalade
- 20 g icing sugar
Instructions:
To make the pastry, place the butter at the room temperature, flour, cocoa powder and salt in a bowl of the stand mixer with a flat beater attachment and mix. Let the butter absorb all the powders and mix it until you get a sandy dough. Add the icing sugar, then egg yolks and scraped vanilla seeds. Continue mixing on a high speed till the dough becomes homogeneous. Don’t warm the dough up too much. Wrap the ready pastry with a food film and refrigerate overnight.
On the next day, cut the dough in two parts: one bigger and one smaller (⅓ of the total). Refrigerate the small part of the dough. Roll out the big part of the dough between two sheets of the parchment paper to the thickness of 3 mm. Carefully roll the dough up onto the pin and line a rectangular tart ring/tin with the pastry. Press the dough into the ring/tin so it fits tightly and pick it all over with a fork. Using a knife, remove the dough excess on the edges. Put again the pastry in the fridge and let it rest for about 30 minutes.
To make the frangipane curd, all ingredients must be at the same temperature. Heat the oven to 338 degrees F/170 C. In a bowl, whisk the softened butter with icing sugar until the mixture becomes whitish and frothy. Continue whisking and add the eggs, one at time; otherwise, the water from the egg whites can separate the fat during mixing. Add the coconut flour and stir. Add the all-purpose flour and mix.
Take the pastry in the tart ring/tin from the fridge and spread a thin layer of raspberry marmalade. Place the coconut frangipane in a pastry bag with a plain tip and push it on top of marmalade. Bake the tart for 25 minutes. Use a toothpick to check the readiness of the frangipane. Remove from the oven and let it cool.
Meanwhile, decrease the oven temperature to 320 degrees F/160 C. Roll out the leftover part of the pastry (small part) between two sheets of parchment and cut it in a cover shape that can fit the top of the tart for decorating. Refrigerate the pastry for about 30 minutes. Use any available cookie cutters to decorate the top cover of the tart. Bake it at for 10-15 minutes till the pastry becomes dark. Remove it from the oven and let cool.
Sift the raspberry marmalade to remove the seeds if you don’t like. Gently spread the marmalade on the top of the ready tart. Dust the pastry cover with the icing sugar and place it on top of the tart.
Happy baking and enjoy!
Tips:
- According to chef Luca Montersino, you can make the same tart, as this Italian Chocolate tart, with the white pastry (replace the cocoa powder with the flour), almond frangipane (replace the coconut flour with the almond one - original version) and apricot jam.
Daniella was inspired by recipes of Luca Montersino : Pastry Frolla recipe https://www.alice.tv/ and Frangipane recipe https://www.alice.tv/ to create her version of the Italian Chocolate tart. The recipes are re-written by her, but the authorship of the original recipes belongs to Luca Montersino. All posted pictures are Daniela's ones. Bravo, Daniela!
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Italian Chocolate Tart with Coconut and Raspberry
Italian Chocolate tart with Coconut and Raspberry is a delicious dessert with the coconut based frangipane and raspberry marmalade. It is a showstopper to get your guests oohing and ahhing. Shortly, yumness!
- Total Time: 1 hour, 30 minutes (plus resting time)
- Yield: 8 1x
- Category: Tarts
- Method: Baking
- Cuisine: Italian
Ingredients
For the pastry:
- 150 g butter, softened
- 230g all-purpose flour
- 20 g cocoa powder
- 100 g icing sugar
- 40 g egg yolks
- ½ g salt
- 1 vanilla bean
For the frangipane curd:
- 150 g coconut flour
- 150 g butter, softened
- 150 g icing sugar
- 150 g eggs
- 60 g all-purpose flour
For the filling and decoration:
- 230 g raspberry marmalade
- 20 g icing sugar
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- To make the pastry, place the butter at the room temperature, flour, cocoa powder and salt in a bowl of the stand mixer with a flat beater attachment and mix. Let the butter absorb all the powders and mix it until you get a sandy dough. Add the icing sugar, then egg yolks and scraped vanilla seeds. Continue mixing on a high speed till the dough becomes homogeneous. Don’t warm the dough up too much. Wrap the ready pastry with a food film and refrigerate overnight.
- On the next day, cut the dough in two parts: one bigger and one smaller (⅓ of the total). Refrigerate the small part of the dough. Roll out the big part of the dough between two sheets of the parchment paper to the thickness of 3 mm. Carefully roll the dough up onto the pin and line a rectangular tart ring/tin with the pastry. Press the dough into the ring/tin so it fits tightly and pick it all over with a fork. Using a knife, remove the dough excess on the edges. Put again the pastry in the fridge and let it rest for about 30 minutes.
- To make the frangipane curd, all ingredients must be at the same temperature. Heat the oven to 338 degrees F/170 C. In a bowl, whisk the softened butter with icing sugar until the mixture becomes whitish and frothy. Continue whisking and add the eggs, one at time; otherwise, the water from the egg whites can separate the fat during mixing. Add the coconut flour and stir. Add the all-purpose flour and mix.
- Take the pastry in the tart ring/tin from the fridge and spread a thin layer of raspberry marmalade. Place the coconut frangipane in a pastry bag with a plain tip and push it on top of marmalade. Bake the tart for 25 minutes. Use a toothpick to check the readiness of the frangipane. Remove from the oven and let it cool.
- Meanwhile, decrease the oven temperature to 320 degrees F/160 C. Roll out the leftover part of the pastry (small part) between two sheets of parchment and cut it in a cover shape that can fit the top of the tart for decorating. Refrigerate the pastry for about 30 minutes. Use any available cookie cutters to decorate the top cover of the tart. Bake it at for 10-15 minutes till the pastry becomes dark. Remove it from the oven and let cool.
- Sift the raspberry marmalade to remove the seeds if you don’t like. Gently spread the marmalade on the top of the ready tart. Dust the pastry cover with the icing sugar and place it on top of the tart.
Notes
- According to chef Luca Montersino, you can make the same tart, as this Italian Chocolate tart, with the white pastry (replace the cocoa powder with the flour), almond frangipane (replace the coconut flour with the almond one - original version) and apricot jam.
Nutrition
- Serving Size: 1 slice
- Calories: 679
- Sugar: 59.1 g
- Sodium: 41 mg
- Fat: 32.5 g
- Saturated Fat: 20 g
- Carbohydrates: 94.6 g
- Fiber: 2.1 g
- Protein: 5.4 g
- Cholesterol: 142 mg
Keywords: tart, tarte, chocolate tart, Italian chocolate tart, Italian dessert, frangipane, coconut
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
Elisa says
I heard about the chocolate and raspberry combination but haven't tried it myself. OMG! It tastes absolutely delicious. Now I look for other dessert recipes with the same combo to give a try! Thanks for sharing the recipe.
★★★★★