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Tart with ricotta and chocolate chips

Tart with ricotta and chocolate chips

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Recipe Tart with ricotta and chocolate chips of 24-10-2011 [Updated on 15-01-2014]

The tart with ricotta and chocolate chips is my favorite tart, I love the combination of the crumbly shell of the shortcrust pastry accompanied by the creamy filling of the ricotta cream. Everyone has their own doses of the recipe for tart with ricotta and chocolate, this is the one I developed, some of my friends who came to meet Elisa one Sunday afternoon tasted it and apparently also liked it a lot. them :) well girls, another week has started and I wish you a sweet Monday as usual.
P.Š. Do you allow a small dedication? This tart is all for my friend Angela: *


How to make a ricotta and chocolate chip tart

Prepare the shortcrust pastry by placing the flour in a bowl with the sugar, eggs, butter in chunks, baking powder and vanilla in the center.

Work the shortcrust pastry quickly until it forms a ball with the dough. Let the shortcrust pastry rest in the fridge covered with plastic wrap for half an hour

Meanwhile, prepare the cream you will need for the filling of the cake.

In a bowl, cream the ricotta with the sugar, now add the egg and the contreau

Work until you get a smooth cream then add the chocolate chips

Roll out the shortcrust pastry on a floured surface, keeping some aside for the garnish.

Grease a springform pan and line with the shortcrust pastry layer, then pour the ricotta and chocolate cream.

Level the cream with a spatula and flatten the edges of the pastry.

With a toothed wheel, cut out the strips of dough and arrange them at regular intervals on the surface of the tart.

Bake the ricotta and chocolate chips tart at 180 degrees and cook for 40 minutes, allow to cool before placing on a serving dish and serving.

Video: Italian Lemon Ricotta Cake (June 2022).


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