Cocoa tart filled with ricotta
Desserts from Italy
translated by Italian with
Coconut shortcrust pastry filled with custard and Ruby chocolate jaws
The shortcrust pastry is made in a few seconds with a blade mixer but if you prefer the classic method with your hands, simply use the slightly softer butter. In a mixer chop the sugar with the coconut flour and set aside.
In the same mixer, insert the cold butter into the fridge together with the flour. Sand the flour for a few seconds. Then also add the coconut sugar, lemon zest or vanilla, a pinch of salt and operate for a few more seconds.
Finally add the eggs and leave to mix until the dough starts to detach from the walls of the mixer and form a ball. Turn the mixture upside down, compact the pastry with your hands, form a dough, cover it with plastic wrap and leave to rest in the fridge for 1 hour
For the custard, heat the milk together with the lemon zest and bring almost to a boil. Turn off and leave to rest for 10 minutes to flavor the milk well.
In the meantime, beat the egg yolks with the sugar with a hand whisk, add the flour and starch and mix well. Filter the milk and add it to the egg mixture little by little while continuing to stir to avoid forming lumps.
Put everything back on the heat and leave to thicken for a few minutes, stirring constantly with a whisk. As soon as the cream begins to take off, remove it from the heat and transfer it to a cold bowl. Cover with plastic wrap and leave to cool.
Roll out the pastry to a thickness of half a centimeter and distribute it in a 22cm pan. Pour the custard inside and cook at 180 degrees for about 25 minutes.
Meanwhile prepare the Ruby chocolate jaws. In a bowl put the chocolate chips. Heat the cream well without boiling, pour it over the chocolate, wait a few seconds and then start to turn with a spatula until it has melted.
When the tart has cooled completely distribute the jaws over the entire surface.