I hate to brag but I think I accidentally improved the Milk Street Recipe for their Chocolate Hazelnut Crostata. This came out so FORKING GREAT that it truly is one of the best desserts that you can eat anywhere……I do note that I didn’t plan to change their very good recipe…….If you read my recipes then you know that I am big about using what I have around the house and I try to make it work……..Anyways…. I made it even better and even easier. I used less sugar and it still was sweet enough and I used a higher percent of chocolate. The crust I thought was too much so I made it thinner, brought the crust up the pan instead of it being a thicker disc. I also used graham whole wheat for just a little more nutty flavor. Since I don’t have a food processor I didn’t think I’d be able to grind the hazelnuts enough so I used hazelnut flour that is actually all hazelnuts. This recipe makes 10 very small but very rich satisfying FORKING AMAZING servings. (you can make bigger servings if you want…after-all it’s your dessert. Do what you want)

Ingredients for around 10 servings

1/2 cup AP flour

1/4 cup graham whole wheat flour

1/4 cup sugar

1/4 teaspoon baking powder

1/4 teaspoon sea salt

6 Tablespoons unsalted butter – cut into small cubes

1 egg yolk

1/2 teaspoon vanilia extract

non stick spray (canola)

2 oz 100% cacao baking chocolate – fine chopped

2 oz unsweetened baking chocolate – fine copped

1 cup hazelnut flour

3/4 cup sugar

3 egg whites

2 teaspoons vanila extract

1/4 teaspoon sea salt

1/4 cup crushed hazelnuts

Directions

Set oven to 375F and spray a 9 inch springform pan with non stick spray.

Use a stick blender and slightly mix together (not all the way…make it crumbly) the first 6 ingredients ( A.P., graham flours, sugar, baking powder, salt, and butter. Now mix in egg yolk and 1/2 teaspoon vanilla. This mixture gets hand pressed in your pan. Bring it up the sides about an inch and pierce it every half inch with a fork.

This goes on the middle rack of your pre-heated 375F oven for around 15 minutes or until golden.

15 minutes latter it looks like this.

The chocolate goes in a microwavable bowl. Microwave 30 seconds. Mine was only slightly melted so I did another 30 seconds. I wanted to heat mine up a little more so I mixed in half the hazelnut flour and around HALF of the 3/4 cup of sugar and microwaved another 30 seconds and it was just right. Then I added the rest of the hazelnut flour and the rest of the sugar and it had this wet sand look.

Then add the 3 egg whites, 2 teaspoons vanilla, 1/4 teaspoon sea salt, and with a stick blender blend till smooth.

Spread on the crust.

Add the crushed hazelnuts around the edge.

Bake on middle rack of preheated 375f oven for around 20 minutes.

I think I let mine sit out maybe an hour.

You DO WANT TO SERVE IT STILL WARM……..

OMG It really is FORKING AMAZING! This is truly better than most desserts from most restaurants.

A SPECIAL THANKS!!!!! To Milk Street Magazine so I could come up with what I got here!