Tart with almond and apricot cream
Desserts from Italy
Gluten-free Shortcrust Squares With Ricotta And Chocolate
Gluten-free Shortcrust Squares With Ricotta And Chocolate
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Golden and crispy outside and creamy inside, thanks to a soft ricotta-based filling, enriched with many pieces of good dark chocolate.
preparation
step 1
In a bowl mix the gluten-free flour with the pinch of salt, baking powder and sugar. Add the butter, work with your hands, then add the egg and knead everything until you get a smooth dough.
step 2
Rest the pastry in the fridge for half an hour and in the meantime prepare the filling. Work the ricotta with the whipped cream and the yolk with the whisk until you get a smooth and lumpy cream, add the coarsely chopped chocolate and mix.
step 3
Pick up the pastry, roll out half with a rolling pin giving it a rectangular shape, spread the ricotta cream (without reaching the edges) and close with the second layer of shortcrust pastry, sealing the edges well.
step 4
Using a knife, make small cuts on the surface and bake at 180 °, ventilated oven, for about 20 minutes. Once cooked this sort of closed pie, let it cool completely, garnish it with a dusting of icing sugar and cut it into squares.