← Back to Search Results
baking Italian, Sicily
Chocolate and Cheese Tart with Cinnamon

Photo by:
Comments: 0
 

Recipe

Sfoglio

Yield: Serves 10

Ingredients

  • 3¾ cups all-purpose flour
  • 2 1/3 cup sugar
  • ¾ cup melted lard or unsalted butter
  • 5 large eggs, separated
  • 1 egg yolk for brushing top of tart
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cocoa powder
  • ¼ cup diced candied citron
  • 1 pound diced goat cheese
  • Confectioners’ sugar

Directions

To make the pastry, combine the flour and 1 cup of the sugar in a large bowl. Make a well in the center and combine the melted lard or butter and 5 egg yolks in the well. Mix the ingredients into a dough with a wooden spoon. Add a little water if dough is too stiff. Knead the dough on a work surface for 1 minute. Set aside. In a small bowl, combine remaining sugar, the cinnamon, and the cocoa. Set aside.

Preheat the oven to 350 degrees.

Butter the bottom and sides of a 10-inch round baking pan.

Divide the dough in half. Roll each half of the dough out to a 12-inch circle. Fit 1 circle of dough into the bottom of the pan, letting it come up the sides about 2 inches. Let rest.

Beat the egg whites in a bowl until they just begin to stiffen. Add the sugar mixture a scoop at a time, and continue beating the whites until they are stiff. Fold in the candied citron and cheese.

Pour the filling into the pastry-lined pan and smooth the top evenly. Cover the mixture with the remaining circle of pastry. Crimp the edges of the dough together. Make a ¾-inch hole in the center of the top of the tart. Brush the top with the remaining egg yolk.

Bake the tart on a baking sheet on the center shelf of the oven for 1 hour or until golden brown.

Remove the tart from the oven and let cool on a rack for at least 30 minutes. Dust the tart with confectioners’ sugar just before serving.


© 2001 Giovanne Tornabene and Gilda Di Paola Tornabene
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Confectioners Sugar for dusting.

651kcal (33%)
95mg (9%)
0mg (0%)
289mcg RAE (10%)
114mg
24mg
17g
51g
2g
87g
184mg (61%)
210mg (9%)
16g (82%)
27g (41%)
4mg (20%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
a-new-way-to-cook A New Way to Cook
by Sally Schneider
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-sweet-life The Sweet Life
by Kate Zuckerman
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
cook-with-jamie Cook with Jamie
by Jamie Oliver
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
west-coast-cooking West Coast Cooking
by Greg Atkinson
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
desserts-4-today Desserts 4 Today
by Abby Dodge
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
living-raw-food Living Raw Food
by Sarma Melngailis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?