Rub the butter and the sugar with your fingertips just until combined and there are no large lumps of butter remaining.

Mix in the beaten eggs and then rub in the flour, previously sifted with salt and cocoa powder. Try to work quickly so that it does not become greasy, press the dough together, wrap it in cling film and let sit in the fridge for several hours or even overnight.

When it’s time to finally bake your crostata, preheat oven to 200°C.

Remove the short pastry from the fridge, divide it in a half and knead it until softened, then roll it out on a floured surface with a rolling pin in a 5 mm thick sheet. Keep the second half in the fridge until needed.

Line a 26 cm round loose bottom baking pan with the short pastry and remove the excess dough.

Scoop the persimmon flesh into a blender, then add the hazelnuts, the cinnamon powder and the cream, then pulse until thick and smooth.

Spread the persimmon and hazelnut filling on the bottom of the crostata.

Roll out the remaining dough and cut long strips to decorate the surface. If you have leftovers, make cocoa cookies.

Bake the crostata for about 35-40 minutes, or until the filling is set. .

Let it cool down for a few hours before slicing it.

It keeps well it in the fridge for a few days.