Cacao pastry crostata with strawberry jam and chocolate chips

This cacao pastry is delicious and crumbly while not containing sugar or butter. Of course, crispness taste is good, but we know how difficult is to handle a crumbly dough when it’s laid. To help, my advise is to roll out the dough with a rolling pin on a sheet of parchment paper which then will help you to transfer the cake tins avoiding breaking it. That said, cocoa and strawberry together are a pleasure!



♥ 200 g of whole wheat flour

♥ 50 g cocoa poor

♥ 50 g foil corn

♥ 75 g corn oil

♥ 150 g rice malt

♥ ½ teaspoon baking powder

♥ strawberry compote

♥ 20 g chocolate chips

♥ a pinch of salt



Mix in a bowl all the dry ingredients, in another bowl mix oil and malt and turns with a whip.

Merge the liquid ingredients to the dry ones and incorporate them until the texture is compact and homogeneous. Let the dough rest for 1 hour in the refrigerator.

Past the time, spread the dough with a rolling pin on a sheet of parchment paper and then transfer it into the pan greased and floured, prick the base with a fork. Add the jam / compote and chocolate chips, decorate with the remaining dough. Bake at 180 ° for 30-40 minutes.