Ricotta cream tart and chocolate drops

Inserted by Rosa Rizzo the

Ingredients for 1 tart diameter 24 cm

For the pastry 

300 g of Mixture for tarts and Marello mill biscuits

90 g butter at room temperature

1 teaspoon (5g) baking powder

90 g granulated sugar

3 full medium eggs

½ vanilla bacer (seeds)

1 tablespoon rice oil (12 g)

1 pinch of salt up

For the stuffing

400 g Ricotta without lactose

1 Middle egg plus a yolk

100 g granulated sugar

½ vanilla seed seed

80 g Chocolate drops

Method

In the planetary bowl put the mixture for sifted Marelinal mill with yeast, butter and oil. Start kneading with the K (or leaf) hook at a minimum speed.

Gradually add the whole eggs to make them absorb, the semi of the half vanilla berry and vanilla.

Work up to create a homogeneous mixture.

Turn the dough on a slightly floured worktop and working with your hands quickly create a dough.

Cover with food film and refrigerate to rest for at least 1 hour.

Meanwhile preparing the filling.

Drain well the ricotta without lactose from possible water.

Put it in a bowl and add the sugar.

With a hand whip to work until the ingredients are mixed well.

Add the full medium egg and egg yolk.

Incorporate the seeds of the vanilla berry.

Work up to create a homogeneous mixture.

Now add chocolate drops and mix well. Let it rest in the refrigerator.

Draw a circle of the same size of the mold base on a base paper.

To put aside.

Brush all the tart of the tart with soft and floured butter.

Shake to remove the excess of flour.

Take the pastry from the fridge.

Spread the pastry on a sheet of parchment paper with a thickness of 2 mm.

Create the base Using the oven paper model created previously.

Put the bottom created with the oven paper on the mold base

Cut out slightly higher strips of the mold frame and gently cover the whole circumference.

Cut out excesses.

Get together and reissue the advanced paste and spread it with a thickness of 5 mm.

Cut out strips with a width of 5 mm.

Bucherelle with the rebles of a fork the bottom and then fill with ricotta cream and chocolate drops.

Create a grid on the tart cover with shortcrust strips.

Cooking at 160 degrees for about 50 minutes Static mode preheated oven.

 

Recipe created for Mill Marello from Stefania Fracasso of flavor clouds
Instagram: @nuvolisaporistefania
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