Ingredients for 1 tart from 22 cm
For the pastry
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