Description
A rustic crostata featuring a buttery crust, toasty caramelized white chocolate, and juicy baked blueberries, perfect for pairing with vanilla ice cream.
Ingredients
Units
Scale
CARAMELIZED WHITE CHOCOLATE
- 8 oz. (225 g) good quality white chocolate
for the pastry:
- 1 cup (240 ml) all-purpose flour
- 2 tbsp sugar
- 1/4 tsp salt
- 1/2 cup (115 g) (1 stick) unsalted butter, cold and diced
- 3 tbsp ice water
for the topping:
- 1/4 cup (60 ml) all-purpose flour
- 1/4 cup (60 ml) sugar
- 1/4 tsp salt
- 4 tbsp unsalted butter, cold
for the filling:
- 2 cups fresh blueberries
- 3 tbsp turbinado sugar, divided
- juice and zest of half a lemon
- 2 tbsp cornstarch
- 1 tbsp 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 tbsp sugar, and 1/4 tsp salt. Add the cold, diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Add 3 tbsp of ice water, one tbsp 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 tbsp sugar, 1 tbsp lemon juice, and 1 tbsp 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 1/2 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