Inserted by Rosa Rizzo the

Ingredients for 1 tart from 22 cm

For the pastry

250 g Mixing of natural flours for tarts and biscuits Marello Marello

20 g bitter cocoa powder

100 g granulated sugar

1 medium egg

1 tablespoon of baking powder for desserts

For the stuffing

500 g Ricotta

180 g granulated sugar

4 average eggs

50 g bitter cocoa powder

100 g dark chocolate chips

Orange peel zest


Put gluten -free mixture for tarts and Molino Marello biscuits together with cold butter.

Start working with the mixer (or by hand). Add the egg, sugar and yeast. Knead to create a homogeneous mixture.

Wrap the dough in plastic wrap.

 Prepare the filling by putting the ricotta together with the sugar in a large bowl.

Mix well and add the eggs and orange peel zest.

Add the cocoa powder and lastly the chocolate chips.

Spread the pastry with a thickness of one centimeter.

Grease and flour a tart mold and cover with the pastry.

Fill with the filling.

With the remaining pastry, create strips with 1cm width and 1 cm thick and put them on top as a decoration.

Cook at 160 degrees for about 50 minutes.


Make cool and remove from the mold .


Recipe made for Molino Marello by Stefania Fracasso of clouds of flavors


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