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Cocoa tart filled with ricotta

ingredients

servings

8

Butter

150 oz

White sugar

150 oz

Eggs

1 unit

Glutenfree flour for bread and oven products

270 oz

Bitter cacao

20 oz

Vanilla bean

1 unit

Salt

1 pinch

Baking powder for desserts

5 oz

Sheep milk ricotta cheese

300 oz

Eggs

3 unit

Rice flour

30 oz

White sugar

70 oz

Chocolate chips

100 oz

Honey

2 teaspoons

Fresh thyme

to taste

Desserts from Italy

Cocoa tart filled with ricotta

Cocoa tart filled with ricotta

vegetarian with eggs with lactose

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cocoa tart filled with ricotta

This is a simplification of a Knam cake that struck me immediately, the flavor of the cocoa shortbread with the sweetness of sheep's ricotta is successful, the scent of thyme and honey are that extra touch that makes it exceptional!

Cocoa tart filled with ricotta step 1

step 1

Prepare the pastry. Leave the butter at room temperature for about an hour. When it is soft, work it with a planetary mixer or a whisk together with the sugar, vanilla and a pinch of salt. .

Cocoa tart filled with ricotta step 2

step 2

Add the egg and finally the flour together with the cocoa and yeast. Work quickly until it forms a soft dough. Cover with plastic wrap and refrigerate for at least an hour.

Cocoa tart filled with ricotta step 3

step 3

Meanwhile prepare the filling. Separate the egg yolks from the whites and whip them into soft snow. Beat the eggs with the sugar, add the ricotta and mix well for a few minutes until it forms a smooth cream.

Cocoa tart filled with ricotta step 4

step 4

In a bowl mix the chocolate drops together with the flour so they won't come down during cooking. Then add flour and chocolate chips to the ricotta mixture, mix and finally add the whipped egg whites gently.

Cocoa tart filled with ricotta step 5

step 5

After the rest time, resume the pastry, roll it out to a height of 3 mm. and cover a 20 cm cake tin. in diameter with high edges. Prick the bottom and fill with the ricotta mixture. Sprinkle the surface with a few thyme leaves.

Cocoa tart filled with ricotta step 6

step 6

Cook at 180 degrees for about 40/45 minutes. Allow to cool completely, then remove it from the pan and brush the surface with honey.

Cocoa tart filled with ricotta step 7

step 7

It is very good eaten at room temperature but is even better eaten fresh after passing through the fridge for a few hours.

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