The Crostata Moka is a sweet tasty and easy to prepare that unites traditional pastry consistency and strong flavor of the ganache cream. Perfect for breakfast and lunch.

Ingredients (serves 6)

- 60 ml coffee Lavazza
- 25 grams sugar
- 3 eggs
- 60 ml cream
- Chocolate fondant 125 gr 50%
- 100 g flour
- 20 g cacao
- 75g butter
- Vanillin
- Lemon rind

Preparation time: 2 hours
Difficulty: medium

Preparation Cream Ganache

Mix two egg yolks with sugar and mount them with a whisk until they are light and creamy.
Boil the cream.
Une mounted yolks and carries the mixture to 90 ° C.
Add Lavazza coffee mixing well.
Pour the compound onto the finely chopped chocolate.
Stir until chocolate is completely dissolved.
Make it cool in the refrigerator.

Shortcrust pastry

Cut the butter into small cubes and bring to room temperature.
Form a volcano with the flour and cocoa.
Put the butter, sugar and egg in the hole of the volcano.
Binds the ingredients and knead the flour until dough is smooth. Keep it in the refrigerator for one hour.
Stretch the dough on the base and on the edges of a griddle.
Use a fork to prick the base at various points of the crostata.
Cuécela in a static oven at 180 ° C for 18 minutes.
Let cool.


Using a pastry bag, pour the warm ganache cream on the tartlet.
Crostata retains in the refrigerator until the cream has cooled completely.
Sprinkle with icing sugar and serve.