This dessert is typical in the Calabria, Puglia and Abruzzo region. It’s a small tart filled with chocolate and almonds. Every area makes them slightly different but they are all delicious!
You will need small tarts pans like these, which can be purchased on Amazon. You can also use a mini cupcake pan to make these, which can be purchased on Amazon as well.
An Italian tart filled with chocolate and almonds.
Course Dessert
Cuisine Italian
Keyword bocconotti, tart
Servings 20tarts
Ingredients
Pastry Dough
1cupAP Flour
1/4cupGranulated Sugar
1/2tspBaking Powder
Pinch Salt
4tbspUnsalted Butter
2Egg Yolks
2tbspCold Water
Zest of 1 orange
Filling
2Egg Whites
2tbspCocoa Powder
1/4cupAlmonds
1/4cupGranulated Sugar
1/2tspCinnamon
2ozSemi Sweet Chocolate chips
1tspVanilla Extract
1/4tspCream of Tartar
Confectioner's sugar for sprinking
Instructions
Pastry Dough
Into a food processor, add butter, flour, baking powder, sugar and salt. Pulse to break up the butter into pea size pieces.
Add in the egg yolks, orange zest and water. Continue to pulse until the dough starts to come together. Wrap in plastic and refrigerate for 30 mins.
Filling
Into a food processor, add almonds, cocoa powder, sugar, cinnamon and chocolate chips. Pulse until finely ground.
Into a bowl add the egg whites and cream of tartar. Beat on high speed until thick and fluffy. Add the almond mixture to the egg whites along with Vanilla extract. Fold the mixture in until well combined.
Preheat the oven to 375℉.
Remove the dough from the refrigerator. Spray the mini tart molds well with nonstick spray. You can also use a mini cupcake pan. Cut a small piece and add the piece to the tart mold. Using your fingers press the dough into the mold to form a tart shell. Repeat this will all the molds.
Using a 1 inch cookie scoop, scoop the filling into the tarts. Place on a baking sheet and bake at 375℉ for 15-18 mins.
Remove from the oven, allow to cool and pop out of the molds. They should come right out! Sprinkle with powdered sugar and enjoy!