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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
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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.
preparation
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.
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.
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.
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.
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!
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!
step 7
Spread the pastry the mixture of ricotta and chocolate, which in the meantime will be slightly solidified. Very good!
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.
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!
