Crostata with Chocolate Filling

with a shortbread crust the healthy way

photo of a chocolate-filled crostata tart, with a slice set aside on its own plate and an open jar of Hazelnut Protein Cream sitting on the other side of the tart.
Goal muscle_building
Total time 60 mins
Difficulty Medium
Nutritional value (per portion)
kcal 214
Protein 10 g
Fat 11 g
Ingredients …

1 Person

You will need

This cake can be cut into 10 slices. One slice contains about 214 calories and 10g of protein.
100 g spelt flour, type 630
50 g coconut blossom sugar
30 ml sunflower seed oil
100 g unflavored yogurt (reduced-fat)
1 egg yolk

Crostata with Chocolate Filling

with a shortbread crust the healthy way

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
This crostata tart is almost too pretty to eat. We took a slice anyway, and we can tell you: it tastes just as good as it looks! The crumbly shortbread crust is a perfect complement to the decadent chocolate cream. For nutritional values that fit in with your macros, flavor from real ingredients, and an optimal baking experience, we’ve replaced some of the flour with our Baking Protein. Give it a try!


  • Sift the flour, baking protein and coconut sugar into a bowl.
  • Add the oil, yogurt, and egg yolk. Knead together until a smooth dough forms. Form the dough into a ball, wrap in plastic wrap and set in the fridge for 30 minutes.
  • Preheat the oven to 175°C. Separate 2/3 of the cooled pie crust dough and return the other 1/3 to the fridge.
  • Dust your counter or other rolling surface with flour. Roll the dough out until it is 5mm thick. It should be bigger around than the pan you will be using (24cm diameter), as this crust will also be encasing the sides of the tart.
  • Carefully transfer the rolled-out crust to a greased springform pan. You can do this by slowly laying it onto your rolling pin and then lowering it into the pan. Gently press the edges of the crust up the sides of the pan. Cut any excess crust away.
  • Gently spread the Protein Cream onto the crust until it is smooth.
  • Remove the remaining crust from the fridge and roll it thinner than the first piece of crust. Cut into strips about 1.5cm wide. Lay these in a diagonal pattern on top of the tart. Press gently where the ends meet the sides of the crust. Cut away the excess crust.
  • Bake the crostata for 25-30 minutes in the middle of the oven, until the crust is golden-brown. Let cool before serving.
  • Enjoy!

Our Tip

This crostata also tastes amazing with a fruity jam filling. Try it with your favorite sweet spread!
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