Crostata al cioccolato bianco

A delicious pie with silky smooth white chocolate ganache!


  • 200gr butter
  • 75gr icing sugar
  • 300gr flour
  • 30gr honey
  • 1 yolk
  • 2gr salt
  • Vanilla
  • Lemon zest (optional)


  • 250ml cream
  • 250gr white chocolate
  • 30gr butter


  1. In a bowl, whisk together the butter, sugar and honey.
  2. Add the yolk with salt, the vanilla and toss the mixture until incorporated.
  3. Add the flour and mix until combined. Mixture will be powdery but should hold together when pinched.
  4. Wrap with plastic and flatten into disks. Refrigerate at least 1 hour (preferably overnight) before rolling out and baking.
  5. Let the dough stand at room temperature until softened, but still firm enough to roll out.
  6. Bake for about 14 minutes at 190° or until set and lightly browned.
  7. Bring the cream to boil.
  8. Add the chocolate in small pieces and turn off the flame.
  9. At 45° add butter.
  10. Pour the filling over the pie and refrigerate overnight.