This Winter Fresh Fruit Crostata with blueberries, is made with a filling of Namelaka and white chocolate cream sometimes called “inverted ganache”. It is a type of cream that means “Smooth” or “Creamy” in Japanese. We prepared Namelaka instead of using the traditional pastry cream that is usually used to fill the Italian Crostata. The blueberries and the white chocolate in the Namelaka are delicious together 😋.
Do you want to bake other Crostate? Here you can find more recipes: CROSTATA
|Preparation time: 30 min||Resting time (Namelaka cream): 8-10 h; (Dough): 30 min|
|Baking time: 10-15 min||Total time: 45 min + resting time|
FOR THE DOUGH
- 300g (10.5oz) all-purpose flour
- 150g (5 oz) sugar
- 150g (5 oz) unsalted butter, at room temperature, diced
- 1 egg
- a pinch of salt
FOR THE NAMELAKA CREAM
- 200gr (7 oz) couverture white chocolate
- 180ml (3/4 cup) full cream / whole milk
- 30gr (2 tablespoons) glucose syrup or honey – optional
- 4gr (1 teaspoon) gelatine powder – plus 1 tablespoon cold water
- 360ml (1 1/2 cup) thickened /heavy cream
PREPARE THE TART-CROSTATA
- Place the flour, sugar and salt in a large bowl. Stir well to combine. Add the butter and rub the mixture between the palms of your hands until you form crumbs.
- Add the egg and stir with a fork until the mixture comes together to make a dough. Form the dough into a ball and wrap it in cling film. Chill in the fridge for about 30 minutes.
- Preheat the oven to 160-170 °C (convection oven). Grease a shallow baking tin with butter and flour. Take the dough from the fridge and roll it out on a floured surface until it is 0,5cm thick and large enough to line the greased tin, ensuring the pastry covers the entire base and sides.
- Bake in the oven until the pastry is golden (10-15 minutes).
PREPARE THE NAMELAKA CREAM
- Place the chocolate in a medium size heat-proof bowl.
- Place the milk (glucose syrup or honey, optional) in a small saucepan on low heat and bring to a simmer.
- While the milk is heating up, place the gelatin powder in a small bowl. Add one tablespoon of very cold water and mix well. Leave for a couple of minute or until it solidifies into a thick paste.
- Once the milk starts to simmer, remove it from the heat and mix in the gelatine until completely dissolved.
- Pour the hot milk mixture over the chocolate and leave for a couple of minutes to allow for chocolate to melt. Using a spatula, gently mix the milk and chocolate until completely smooth, shiny and emulsified.
- Pour in the cold heavy /thickened cream and stir with the spatula until fully combined. It should look smooth, fluid and very runny.
- Pour the namelaka into a small dish and cover with plastic wrap touching its surface. Chill for at least 8 to 10 hours (preferably overnight) before using.
- Once it has set, transfer the namelaka into a piping bag, or use directly as desired.
- Spread the Namelaka cream onto the tart-crostata and decorate with the blueberries, or any other berries.