Cocoa tart filled with ricotta
159 recipes
Delicious tart
ingredients
servings
8
Eggs
2 unit
White sugar
150 grams
Coconut flour
20 grams
Butter
120 grams
Glutenfree flour for bread and oven products
300 grams
Salt
1 pinch
Vanilla bean
1 gram
Egg, yolk
2 unit
Full fat milk
250 grams
White sugar
90 grams
Rice flour
15 grams
Rice starch
10 grams
Lemon peel
1 unit
Chocolate chips
100 grams
Fresh cream
100 grams
Desserts from Italy
Delicious tart
Delicious tart
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Coconut shortcrust pastry filled with custard and Ruby chocolate jaws
preparation
step 1
The shortcrust pastry is made in a few seconds with a blade mixer but if you prefer the classic method with your hands, simply use the slightly softer butter. In a mixer chop the sugar with the coconut flour and set aside.
step 2
In the same mixer, insert the cold butter into the fridge together with the flour. Sand the flour for a few seconds. Then also add the coconut sugar, lemon zest or vanilla, a pinch of salt and operate for a few more seconds.
step 3
Finally add the eggs and leave to mix until the dough starts to detach from the walls of the mixer and form a ball. Turn the mixture upside down, compact the pastry with your hands, form a dough, cover it with plastic wrap and leave to rest in the fridge for 1 hour
step 4
For the custard, heat the milk together with the lemon zest and bring almost to a boil. Turn off and leave to rest for 10 minutes to flavor the milk well.
step 5
In the meantime, beat the egg yolks with the sugar with a hand whisk, add the flour and starch and mix well. Filter the milk and add it to the egg mixture little by little while continuing to stir to avoid forming lumps.
step 6
Put everything back on the heat and leave to thicken for a few minutes, stirring constantly with a whisk. As soon as the cream begins to take off, remove it from the heat and transfer it to a cold bowl. Cover with plastic wrap and leave to cool.
step 7
Roll out the pastry to a thickness of half a centimeter and distribute it in a 22cm pan. Pour the custard inside and cook at 180 degrees for about 25 minutes.
step 8
Meanwhile prepare the Ruby chocolate jaws. In a bowl put the chocolate chips. Heat the cream well without boiling, pour it over the chocolate, wait a few seconds and then start to turn with a spatula until it has melted.
step 9
When the tart has cooled completely distribute the jaws over the entire surface.
