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Ricotta and chocolate tart with cocoa base

ingredients

servings

8

Eggs

2 unit

Egg, yolk

1 unit

Margarine

150 grams

White sugar

300 grams

Vanillin

1 sachet

Type 00 wheat flour

320 grams

Bitter cacao

40 grams

Ricotta cheese

500 grams

Dark chocolate, without milk

200 grams

Dry yeast for dessert

8 grams

Desserts from Italy

Ricotta and chocolate tart with cocoa base

Ricotta and chocolate tart with cocoa base

vegetarian with gluten with eggs with lactose high in phosphorus

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ricotta and chocolate tart with cocoa base

Tart soft and tasty, for sweets lovers with ricotta

Ricotta and chocolate tart with cocoa base step 1

step 1

Prepare the pastry by mixing in a bowl the flour, cocoa, vanilla, baking powder and 150g of sugar, add 1 whole egg and egg yolk, at room temperature margarine.

Ricotta and chocolate tart with cocoa base step 2

step 2

Knead until it forms a smooth ball, wrap in plastic wrap and put it in the refrigerator for at least half an hour.

Ricotta and chocolate tart with cocoa base step 3

step 3

Meanwhile, prepare the cream cheese in a mixing bowl the ricotta with the sugar, beaten egg and chocolate (you can grate it or put it in drops or flakes, if you prefer).

Ricotta and chocolate tart with cocoa base step 4

step 4

Remove the pastry from the fridge, with about three-quarters to the base of laying her tart on a buttered pan or covered with parchment paper. Put the cream with the rest of the dough and decorate it as you like.

Ricotta and chocolate tart with cocoa base step 5

step 5

Bake at 180 ° for about 45 minutes

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