Chocolate Tangerine Bocconotti

My air conditioner is fixed, and my sourdough starter wanted to be used. So I decided to tweak my previous bocconotti recipe to use sourdough starter in the crust and make a chocolate tangerine version.

Ingredients:

Pastry:

• 2 cups (250 gr) all-purpose flour
• 3/4 cup (150 gr) sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces (2 sticks) unsalted butter, chilled, cut into 1/4" cubes
• 8 ounces (227 gr) sourdough starter
  

Filling:

• 4 ounces of almond flour
• 4 tablespoons cocoa powder
• 5 ounces semisweet chocolate (I used chocolate chips)
• 1 cup (200 gr) sugar
• 1 tangerine 
• 2 eggs
• 6.5 ounces cottage cheese
  

Instructions:

1. Make up the dough:
   Put the flour, sugar, baking powder, and salt in a food processor.
2. Pulse several times to blend.
3. Add the butter and pulse until the mixture turns to coarse crumbs.
4. Add the sourdough starter, and pulse until the mixture clumps up.
   
5. Put the dough on a sheet of plastic wrap, and press it into a slab.
6. Divide dough into  48 pieces (~3/4 of a small cookie scoop, mine were about 17 gr)
   
7. Refrigerate dough balls or at least 1 hour (I put them in the freezer for about 15 minutes)
   
8. Preheat the oven to 375° F
9. Spray the wells of two 24 count mini muffin pans with cooking spray.
   
   
10. Make up the filling:
    Place all the dry filling ingredients in a food processor and pulse them together until they are well combined and finely chopped. 
11. Cut the tangerine skin and all into small chunks, add dry ingredients and pulse until the pieces are completely incorporated.
12. Pulse the eggs and cottage cheese into the filling mix until the cottage cheese is all mixed in, scraping the sides of the bowl once or twice.
    
    
13. Build the boconnotti:
    Put several dough balls on plastic wrap the counter.
14. Press each ball into a 2.25 circle (I used a 1/3 cup measuring cup covered in plastic wrap to press to the correct size.)
    
    
    
    
15. Drape each circle into the well of a mini muffin pan, smoothing edges and smooshing to the bottom.
    
    
    
    
16. Place a heaped tablespoon (small cookie scoop) of filling in each shell pan.
17. Bake pans at 375F for 10 minutes, then switch racks and rotate pans. Bake until the dough is lightly golden colored on the center bocconottis.
    (The color on the dough edges will show that the dough is cooked enough to hold together.)
    
18. Cool the baked bocconoti in the pan on a wire rack for 10 minutes so.
19. When cool, remove the bocconotti from the pan.

 

Carole's Notes:

We liked this!

The recipe is adapted from https://carolelikesroundfood.blogspot.com/2021/10/bocconotti-calabresi.html and from https://carolelikesroundfood.blogspot.com/2021/09/mini-pear-pies.html