- Stand Mixer (for efficient mixing of dough)
- Parchment Paper Sheets (for easy transfer and clean baking surfaces)
- Pie Dish or Tart Pan (specific size according to crostata recipe)
- Rolling Pin (optional, but helpful for evenly rolling out the dough if not using a food processor)
- Silicone Baking Mat (for an alternative to parchment paper, ensuring easy release of baked goods)
- Pie Dough Sheet or Prep Tray (to roll out chilled pie crust more easily)
- Digital Scale (for precise measurements in baking, though optional)
- Food Processor with Dough Blade (easily combines ingredients for the crust)
- Pastry Brush (for glazing or brushing dough with egg wash)
- Microplane (for grating chocolate if needed, not specifically in this recipe but handy for various baking tasks)
1 2/3 cups all purpose flour
1 cup powdered sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, diced, room temperature
2 large egg yolks
1 large egg
10 ounces bittersweet (70% cocoa) chocolate, finely chopped
2 cups heavy whipping cream
1/4 cup honey
1/4 cup pine nuts, toasted
Lightly sweetened whipped cream
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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