A delicious Crostata Montebianco made with a cocoa shortcrust base filled with a creamy marron mixture and topped with meringues and chocolate shavings.
1: In a bowl, mix the softened butter and sugar until combined.
2: Add the egg and allow it to incorporate.
3: Add the 00 flour and cocoa powder and quickly knead the dough.
4: Let the dough rest for about 20 minutes.
5: Roll out the dough between two sheets of parchment paper to a thickness of about 8 mm.
6: Place the rolled dough into a 24 cm tart pan.
7: Trim excess edges and prick the base with a fork.
8: Place parchment paper on top and fill with beans to prevent rising during baking.
9: Bake in a preheated ventilated oven at 180° for 10 minutes.
10: Remove the parchment and beans and continue baking for a few more minutes.
11: Remove from oven and let cool.
12: In a bowl, mix the chestnut cream with mascarpone, then gently fold in the whipped cream.
13: Fill a piping bag with the cream and fill the cooled tart base.
14: Decorate with marron glacé, crushed meringues, and chocolate shavings.
