Chestnut Chocolate & Ricotta Pie - Crostata di Castagne Cioccolato e Ricotta

Love What UEAT
Dec 22, 2024
3 min read

Updated: Dec 25, 2024

#chestnutchocolatepie #chestnutpie #autumnpie #Thanksgiving #Christmas

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Chestnut Chocolate & Ricotta Pie - Crostata di Castagne Cioccolato e Ricotta

La crostata di castagne, cioccolato e ricotta, (chestnut, chocolate ricotta pie) is a delicious autumn & Holiday dessert ! It has the classic flavours & aromas of autumn and the Christmas Holidays ! One of the best chestnut recipes ever made.

A shell of crumbly shortcrust pastry encloses a soft & delicious filling of creamy chestnut, chocolate and ricotta mixture. Even those who don’t like chestnuts really like this filling. In fact, the chestnuts give the creamy filling sweetness & structure without dominating the flavour. This recipe is very popular in all, (or almost all) of the pastry shops in Avellino!

DIRECTIONS: Cook chestnuts 🌰

NOTE: Chestnuts can be cooked, peeled and pulsated for up to 1 week in advance, stored in an airtight container for in the fridge.

1) Place 3 cups of raw chestnuts in a large pot. Cover completely water. Bring to a boil & cook for about one hour. Water will evaporate. Add more hot water from the tap. Chestnuts need to be continuously covered with water while cooking.

2) After one hour, remove a few chestnuts. Check if they are thoroughly cooked by peeling off the skin with a pearing knife. Chestnuts should be tender.

3) Cool the cooked & peeled chestnuts completely before placing them in a food processor. Pulsate till you achieve a smooth texture. Set aside.

DOUGH INGREDIENTS: Bake pan size 9” (24 cm)

2 1/3 cups (300 g) sifted A/P flour

3/4 cup (150 g) raw sugar (or regular sugar)

1/2 cup (113 g) unsalted butter (room temp)

1 egg + 1 egg yolk (room temp)

1 tsp “lievato per dolci” OR baking powder

1 grated zest lemon 🍋

1 grated zest orange 🍊

FILLING:

approx 3 cups (400 g) cooked crushed chestnuts 🌰

1 cup (150 g) chocolate chips OR chocolate bits

1/4 cup (50 g) raw sugar OR regular sugar

3/4 cup (170 g) milk 🥛

1/4 cup (70 g) ricotta

Powdered sugar for garnish

GENEROUSLY grease & flour your baking pan.

DIRECTIONS DOUGH:

1) Place sifted on your working surface. Make a well in the centre. Sprinkle the “lievato per dolci” or baking powder over the flour.

2) Slightly beat the egg & egg yolk. Pour it in the well. Add the butter and work them together with your hands.

3) Add the raw sugar. Work it into the egg & butter mixture. Add the lemon & orange zests. Knead till you form a dough ball. Cover with plastic wrap. Set aside OR place in the fridge for 30 minutes (the time that you prepare the filling).

DIRECTIONS FILLING:

1) In a medium saucepan, over medium/high heat, add the milk, raw sugar & stir.Add the cooked chestnuts 🌰. Mix well and bring to a boil. Remove from heat.

2) Add the chocolate chips in the hot mixture. Stir till all the chips are melted & add the ricotta. Stir till all is well incorporated. Set aside to cool. In the meantime, start rolling out the dough. Start preheating your oven at 350 F (180 C)

ASSEMBLING:

1) Divide the dough in 2 parts. One piece 2/3 for the bottom & 1/3 for the top.

2) Roll out the bigger piece, large enough to fit the bottom & the sides of the baking pan. Trim the edges of the dough.

3) Pour in the cooled filling. Spread evenly. Roll out the smaller piece of dough, large enough to cover the top of the pie. Place over the filling. Trim the edges. Lightly seal the edges. Place in a preheated 350 F (180 C) oven for 40-45 minutes.

4) Cool the pie completely before releasing it from the baking pan. Should the edges be stuck to the pan, run a pearing or butter knife around the edges to help loosen it. Generously sprinkle the top with powdered sugar.

You can serve straight away slightly warm for a thick creamy center or chill fully overnight in the fridge for a set thick center that is rich and decadent.

Voila ! Here is our scrumptious chestnut, chocolate & ricotta pie… truly delicious 😋 Una vera bonta !