Two-tone braided tart

Jun 23, 2022
Crostata intrecciata bicolor

INGREDIENTS (for the honey shortcrust pastry)

  • you can also prepare another shortcrust pastry of your choice, but always light
  • 300 g of 00 flour
  • 120 g cold butter
  • 1 egg + 1 yolk
  • 100 g of liquid honey, I had a forest flower honey... but acacia honey is perfect

    240 g 00 flour
  • 170 g butter
  • 55 g egg yolk
  • 27 g of cocoa
  • a pinch of salt

    I used a chestnut cream; you can fill it with chocolate cream, hazelnut cream, almond cream, pistachio cream, black cherry jam, etc.

PROCEDURE

  • honey shortcrust pastry: mix all the ingredients (you can use a planetary mixer); wrap the dough in cling film and leave to rest in the fridge.
  • cocoa shortcrust pastry: Mix the butter in cubes with salt and sugar; add the egg yolks and finally the sifted flour with the cocoa. Form a loaf and wrap in cling film. Leave to rest in the refrigerator.
  • The shortcrust pastry must be cold. Roll out and cut into strips of equal width.
  • If in the meantime they have 'warmed up' (it also depends on the season and the temperature there is...) you can put them in the freezer which will cool them down quickly.
  • I braided them in groups of three: 2 light ones on the outside and the cocoa one in the center and vice versa for the horizontal ones.
  • Place groups of 3 strips next to each other on the work surface (place some baking paper underneath, you will also need it to move them)
  • Start by raising the odd groups: 1 3 5.
  • Insert a group of three strips horizontally and lower the ones that were raised.
  • Raise the even groups 2 and 4.
  • Insert the group of three strips and lower; and so on again.. repeat everything.
  • Place in the freezer to cool well.
  • Meanwhile, line a tart tin with the leftover shortcrust pastry.
  • Fill by spreading the chosen cream/jam.
  • Cover with the braided shortcrust pastry which, being very cold, does not fall apart and remove the excess pastry from the edges.
  • Bake at 180° for about 25/30 minutes (adjust according to the power of your oven).

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