Crostata al cacao con confettura di zucca

This recipe for the cocoa tart with pumpkin jam was performed in collaboration with the foodblogger Fra Incucina.

Ingredients for the cocoa tart with pumpkin jam:

• 240 grams of flour
• 15 grams of unsweetened cocoa powder
• 120 gr of 100% butter from centrifugal cream
• 40 g of icing sweetener
• 2 egg yolks
• extra organic pumpkin jam

Preparation:

Remove the already weighed and very cold butter from the fridge. To best mix it with flour and other ingredients.

Add the cocoa flour and the icing sweetener, finally the butter into small pieces. Operate the food processor until a smooth pastry mixture is obtained. Wrap it in cling film and place it in the refrigerator for at least 30 minutes. When using the cocoa shortcrust pastry, flour the work surface and rework it a little.

Then roll it out with a rolling pin and use it to prepare the tart and the ghost-shaped biscuits.

Bake in the oven at 180º for about 16 minutes.

Once the tart has cooled al cocoa with pumpkin jam stuffed with pumpkin jam and decorated with biscuits.