Crostata di lamponi e cioccolato / Raspberry pie with chocolate pastry

Crostata di lamponi e cioccolatoI come back from Italy where I bought a cooking book called “Ricette della Nonna“. The recipes are traditional ones as per the title of the book which means grandmother’s recipes. My first try is the crostata di lamponi e cioccolato. It is a pie with a chocolate pastry and raspberry jam.


For 8 serves

  • 450g raspberry jam
  • 250g flour
  • 120g almond ground
  • 100g sugar
  • 2 egg yolks
  • 60g chocolate (will have to be grated)
  • 1 orange (we will need zeste and juice)
  • 1 tablespoon rum
  • 1 teaspoon cinnamon
  • 120g butter
  • salt

In a bowl, work with the hands the butter which needs to be soft and the sugar. Once this mixture is smooth, add the flour, egg yolks, and the grated chocolate. Keep working with hands andthen add the orange zeste and the juice, cinnamon and rum. Work until you get a nice pastry that you will roll in cellophane to keep it in the fridge one hour.

Line 3/4 of the pastry in a tin. Spread the raspberry jam over.  Spread the remaining 1/4 of pastry with the rolling pin and cut some stips to line them up over the jam.

Bake the pie for one hour at 150°C.



Raspberry Pie

We are in July and it is the season for raspberries. I know that we are waiting for summer to come up but we can always find consolation savouring a raspberry pie.

For 8 persons

The pastry

  • 250g of flour
  • 125g of butter
  • 60g of white caster sugar
  • 15g of vanilla sugar
  • 25g of icing sugar
  • 1 egg

The best thing to do is to prepare the pastry the previous day.

Sift the flour on the worktop. Cut the butter in small pieces and rub in with your fingers until the mix looks like breadcrumbs.

Add the egg and all the sugar. Mix with your fingers but not too much.

Roll the pastry once it is homogeneous and wrap it in a clingfilm.

Put the pastry in the fridge at least one hour.

Unroll the pastry in a tin nad baked for 30 minutes at 180°C

How to do the confectioner’s custard?

  • 50cl of milk
  • 5 egg yolks
  • 1 table spoon of vanilla extract
  • 80g of sugar
  • 40g of flour
  • 30g of maizena
  • a small piece of butter

In a bowl, mix the egg yolks with the sugar. Then, add the flour and maizena.

In the same time, boil the milk with the vanilla sugar in a saucepan.

Once boiled, add the milk to the mixture but keep stiring with a wooden spoon.

Put back this mixture in the saucepan to heat still stiring. The mixture is thickening and we get the cream.

Put the cream in a bowl and add the little piece of butter on the top. This is to avoid to get a skin on the cream when cooling down.

The Raspberry pie

We have now the pastry and the cream.

Fill the pastry with the cream. Add the raspberries on the top. You can add some icing sugar to beautify your pie!