Crostata scomposta ai fichi - Valle del Crati

A traditional dessert revisited in a modern key.

A " deconstructed " tart where dried figs marry perfectly with dark chocolate, creating a captivating contrast of flavours. All enhanced by the special touch of fig molasses.

A gourmet desserts with an authentic flavour.


250g 00 flour

70 g icing sugar

100 g cold butter

2 yolks

15g albums

2 heaped tablespoons of Fig molasses

chopped hazelnuts to taste

dried figs of Cosenza Dop in pieces

For the fudge:

100g chocolate

1 dried fig

custard to taste

100 g fresh cream


First, melt 30 g of chocolate in a water bath.

Brush 4 hemispheres and leave to harden at room temperature; once dry, melt the remaining part of the chocolate with 30 g of cream and fill two hemispheres;

add half a dried fig and let it dry for a couple of hours.

Prepare the custard according to personal tastes and leave to cool in the fridge.

Arrange the flour and icing sugar in a fountain on a work surface, add the egg yolks and the butter cut into pieces, start kneading, then add the egg white, molasses and dried fruit.

If the dough is sticky, add a little flour.

Roll the dough on the special cannoli molds and bake at 180° for 15 min, 20 max.

Once cold, place them on a plate, add the cream and the fondant.

Whip the remaining part of the cream and decorate as desired.