Description
A rustic crostata featuring a buttery crust, toasty caramelized white chocolate, and juicy baked blueberries, perfect for pairing with vanilla ice cream.
Ingredients
Scale
CARAMELIZED WHITE CHOCOLATE
- 8 oz. good quality white chocolate
for the pastry:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and diced
- 3 tablespoons ice water
for the topping:
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/4 tsp salt
- 4 tablespoons unsalted butter, cold
for the filling:
- 2 cups fresh blueberries
- 3 tablespoons turbinado sugar, divided
- juice and zest of half a lemon
- 2 tablespoons cornstarch
- 1 tablespoon butter, softened
Instructions
- Preheat your oven to 266°F (130°C).
- For the caramelized white chocolate: Scatter the white chocolate pieces onto a baking pan. Bake for 40 minutes, removing from the oven every 5 minutes to stir, until the chocolate is golden and caramelized.
- For the pastry: In a large bowl, combine 1 cup all-purpose flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Add the cold, diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Add 3 tablespoons of ice water, one tablespoon at a time, mixing just until the dough comes together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Increase the oven temperature to 375°F (190°C).
- On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
- Spread the caramelized white chocolate over the center of the dough, leaving a 2-inch border.
- In a bowl, toss the blueberries with 1 tablespoon sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch. Spoon the blueberry mixture over the chocolate.
- Fold the edges of the dough over the filling, pleating as necessary. Brush the edges with beaten egg.
- Bake for 35-40 minutes, or until the crust is golden brown and the blueberries are bubbly.
- Let cool slightly before serving. Enjoy with a scoop of vanilla ice cream, if desired.
Notes
To make caramelized white chocolate, stir every 5 minutes during baking to ensure even caramelization. Use fresh, local blueberries for the best flavor. The crostata pairs beautifully with vanilla ice cream. Store leftovers in an airtight container for up to 2 days. If you don’t have fresh blueberries, frozen ones can be used, but increase the cornstarch to 1.5 tablespoons to account for extra moisture.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18
- Sodium: 120
- Fat: 22
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 55