Crostata with Chocolate Filling

Preparation

• 1

  Sift the flour, baking protein and coconut sugar into a bowl.

• 2

  Add the oil, yogurt, and egg yolk. Knead together until a smooth dough forms. Form the dough into a ball, wrap in plastic wrap and set in the fridge for 30 minutes.

• 3

  Preheat the oven to 175°C. Separate 2/3 of the cooled pie crust dough and return the other 1/3 to the fridge.

• 4

  Dust your counter or other rolling surface with flour. Roll the dough out until it is 5mm thick. It should be bigger around than the pan you will be using (24cm diameter), as this crust will also be encasing the sides of the tart.

• 5

  Carefully transfer the rolled-out crust to a greased springform pan. You can do this by slowly laying it onto your rolling pin and then lowering it into the pan. Gently press the edges of the crust up the sides of the pan. Cut any excess crust away.

• 6

  Gently spread the Protein Cream onto the crust until it is smooth.

• 7

  Remove the remaining crust from the fridge and roll it thinner than the first piece of crust. Cut into strips about 1.5cm wide. Lay these in a diagonal pattern on top of the tart. Press gently where the ends meet the sides of the crust. Cut away the excess crust.

• 8

  Bake the crostata for 25-30 minutes in the middle of the oven, until the crust is golden-brown. Let cool before serving.

• 1

  Enjoy!