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Buckwheat tart with ricotta cream, chocolate and pears

ingredients

servings

8

Ricotta cheese

250 grams

Dark chocolate, with milk

200 grams

Pears

1 unit

Cinnamon

to taste

buckwheat flour

180 grams

Type 0 wheat flour

100 grams

Butter

150 grams

Brown sugar

100 grams

Eggs

1 unit

Baking powder for desserts

5 grams

Iodized salt

to taste

Desserts from Italy

Buckwheat tart with ricotta cream, chocolate and pears

Buckwheat tart with ricotta cream, chocolate and pears

vegetarian with gluten with eggs with lactose

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Buckwheat tart with ricotta cream, chocolate and pears

The rustic and decisive flavor of buckwheat, the creaminess of the cheese, the scent of cinnamon that invades the house when the cake is freshly baked. I love this pie! I thank Anna Buganè precarious kitchen, which published the recipe on his blog several years ago and my girlfriend Cinzia that made soon after, when he still lived together in Rome and we had no idea what we wanted to do it big.

Buckwheat tart with ricotta cream, chocolate and pears step 1

step 1

A bit 'before you start, take out the butter from the fridge to make it soften. Melt the chocolate in a bain marie and put it to cool. We'll need later, cold.

Buckwheat tart with ricotta cream, chocolate and pears step 2

step 2

Add the softened butter with the brown sugar until creamy. Add the flour, egg, baking powder, pinch of salt and knead the pastry until a fairly compact ball.

Buckwheat tart with ricotta cream, chocolate and pears step 3

step 3

Note: the buckwheat flour, as you may know, it is less refined and therefore less easy to work with. You will notice that the ingredients will tend to crumble. Help yourself bagnandovi hands.

Buckwheat tart with ricotta cream, chocolate and pears step 4

step 4

Let stand for at least an hour in the refrigerator and in the meantime prepare the cream by mixing the previously melted chocolate with ricotta and a spoon of sugar cane.

Buckwheat tart with ricotta cream, chocolate and pears step 5

step 5

Taste the cream and possibly add sugar according to your taste. After one hour, roll out the pastry already on a sheet of parchment paper so trovarvela ready. If it crumbles, do not worry!

Buckwheat tart with ricotta cream, chocolate and pears step 6

step 6

Transfer the pastry a springform pan or into a mold for tart and combined with any bits hands that will be crumbled. A tough crowd to be taught, but it is worth it!

Buckwheat tart with ricotta cream, chocolate and pears step 7

step 7

Spread the pastry the mixture of ricotta and chocolate, which in the meantime will be slightly solidified. Very good!

Buckwheat tart with ricotta cream, chocolate and pears step 8

step 8

Decorated the surface of the cake with pear slices arranged to your taste. If you really like, a second pear can be inserted into small pieces in the dough.

Buckwheat tart with ricotta cream, chocolate and pears step 9

step 9

Bake at 180 in preheated oven for 30 minutes. Once out of the oven, sprinkle the cake with cinnamon and then who will want to add more at the table. Enjoy!

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