Italian mini crostatas



for 4 mini crostatas


for the dough

  • 175 g plain flour, type 00
  • 1 egg
  • 60 g butter
  • 50 g bitter cocoa
  • 100 g powdered sugar
  • 125 g SKYR Natural
  • 1 pinch of salt
  • 1 teaspoon baking powder

for the filling

  • 200 g chocolate, dark
  • 170 ml cream
  • 100 g raspberry jelly
  • fresh raspberries
  • edible sugar hearts


For the dough, knead flour, cocoa, powdered sugar, butter, egg and SKYR. Then let rest in the refrigerator for about an hour.

Roll out the dough on a lightly floured baking board, place it in the cake pans and prick the surface.

Cover the bases of the mini crostatas with parchment paper and spread dried legumes on top to weigh down the base while baking.

Bake in a preheated oven at 180°C for about 20 minutes.

Remove the cake bases from the oven and let cool completely.

In the meantime, prepare the ganache: chop the chocolate and heat the cream in a saucepan. Once hot, add the chopped chocolate and stir until melted.

Coat the cake bases with raspberry jelly, pour the ganache over it and let rest at room temperature for about an hour.

Decorate the top with fresh raspberries and edible sugar hearts.

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