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Marc Murphy’s Chocolate Hazelnut Crostata Recipe

Updated

Dana Gallagher

Marc Murphy’s Chocolate Hazelnut Crostata

The chef-owner of Grey Salt in the Seminole Hard Rock Hotel Tampa shares an easy Italian dessert

1 9-in. frozen pie shell
¾ cup semisweet chocolate chips
1 cup hazelnuts, lightly toasted, skinned and chopped
2 large eggs plus 2 large egg yolks, beaten
¼ cup heavy cream
2 tbsp. melted butter
1 tbsp. orange zest
1 cup pure maple syrup
1 cup granulated sugar
2 tsp. kosher salt

1. Preheat oven to 350°. Prepare the crust per package instructions. Sprinkle the chocolate chips and hazelnuts directly onto the crust.

2. In a medium bowl, mix all the other ingredients together and blend well. Pour the mixture over the chocolate chips and nuts.

3. Bake for 55 minutes to 1 hour or until just set. Let cool and serve with whipped cream or vanilla ice cream.

Makes: One 9-in. pie
Prep time: 15 minutes
Cook time: 1 hour