Friday 2 October 2015

Sweetened ricotta, amaretto biscuits and chocolate tart

75 minutes to prepare Serves 12

La ricotta


Are you looking for an easy and effective idea to turn your classic tart into something more than a basic breakfast cake?

Mix a generous amount of sweetened ricotta cheese with a handful of amaretto biscuits and few chopped chocolate gems and crate everything in a crispy pastry shell.
Let your guests discover what lies beneath that candid " tessellation" covered by snowy icing sugar. The result of such a simple preparation will amaze them!

Here are ingredients for a 12-serving recipe (24-cm diameter baking pan):


For the pastry

250 g flour 00
135 g sugar
85 g butter
1 egg
1/2 sachet vanilla baking powder

For the stuffing

250 g  cow milk ricotta cheese
50 g sugar
85 g Amaretti biscuits
50 g chopped milk chocolate
1 egg

For the garnish

powdered sugar

  1. Start preparing the pastry: cut the butter into cubes and place it in a bowl. Add flour and vanilla baking powder, both sifted. Add sugar, too, and knead it quickly
  2. Stir in the egg, then add a pinch of salt
  3. Form a ball, wrap it with plastic wrap and let it rest in the refrigerator for at least 1 hour
  4. Drain ricotta cheese in a colander and store it in the refrigerator
  5. When we are close to the the 1-hour resting time of the pastry, preheat oven to 180°C
  6. Move on to the filling preparation: beat eggs with sugar until stiff for about 15 minutes 
  7. Incorporate chopped chocolate, amaretto biscuit - also chopped - and ricotta cheese to the mixture. Mix well with a wooden spoon
  8. Grease and flour the baking pan, then cover bottom and sides with the pastry cut into a flattened disc-shape, about 5 mm thick
  9. Pour the ricotta, amaretto biscuits and chocolate cream into the pan and level well
  10. Take the remaining pastry and roll it out thin and even. Then, cut it into 3-cm squared pieces using a knife.
  11. Once you have obtained your pastry mosaico pieces, lay them down on the cream covering the whole tart surface
  12. Bake at 180°C for about 45 minutes
  13. Once cooked, pull out the tart from the oven and let it cool. When cold, garnish with some powdered sugar and enjoy!!!

Nutrition Facts are detailed in the table below. Data is provided per serving.

Equation: Cozy + smell of  cake - alarm clock = weekend 
(Amy Krouse Rosenthal)

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