Torta Della Nonno

Cocoa Pasta Frolla, Chocolate Pastry Cream, Sliced Almonds

Pastry Chef Justine MacNeil of Fiore Fine Foods | Philadelphia

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Adapted by StarChefs | november 2023

INGREDIENTS

Chocolate Pastry Cream:
250 grams whole milk
35 grams sugar
45 grams egg yolk
10 grams cornstarch
½ teaspoon salt
100 grams seventy-percent dark chocolate

Cocoa Pasta Frolla:
300 grams 00 flour
170 grams cold butter
½ teaspoon salt
30 grams cocoa powder
135 grams sugar
30 grams egg yolk
55 grams whole egg

To Assemble and Serve:
1 egg white
20 grams sliced almond

METHOD

For the Chocolate Pastry Cream:
In a saucepan over medium heat, bring milk and 17 grams sugar to a boil. In a bowl, whisk together yolks, cornstarch, salt, and remaining sugar until thick. Temper the yolk mixture with the milk mixture, then fold egg mixture into the milk mixture. Whisk continuously until well combined. Stir in chocolate. Whisk until chocolate is fully melted. Strain, transfer to a nonreactive container, and refrigerate.

For the Cocoa Pasta Frolla:
In the bowl of a stand mixer fitted with a paddle attachment, mix flour, butter, and salt on low speed until pea-size crumbles form. Add cocoa powder and sugar, then mix to combine. Add yolk and egg. Mix until just combined. Cover and refrigerate 30 minutes. On a work surface, roll out dough until it is ¼-inch thick. Refrigerate.

To Assemble and Serve:
Heat oven to 325°F with fan setting on high. On a work surface, cut Cocoa Pasta Frolla into two equal sheets. Press 1 sheet Cocoa Pasta Frolla into a lightly greased tart mold. Trim off any excess. Fill mold with Chocolate Pastry Cream, using an offset spatula to create an even layer. Top with the second sheet of Cocoa Pasta Frolla. Brush with egg white, then sprinkle with sliced almonds. Bake 40 minutes.

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