21.03.2011

Chocolate Covered Ricotta Tart

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Chocolate Covered Ricotta Tart


I've recently remembered that when Serenella first made this tart from the book called Torte e Biscotti we enjoyed it very much.

I chose it as my birthday cake, I photographed all the steps so that I could share here in blog with you guys. 

I hope you enjoy it too.

Ingredients:

Tart Base
250g flour
150g sugar
1 egg
1 egg yolk
120g butter at room temperature, cubed
1 bag of vanillin sugar
1 bag of baking powder

Ricotta filling
100g blanched almonds
150g sugar
1 egg
1 egg yolk
300g ricotta

Top
150g dark chocolate, broken into pieces
20g whole milk

Note: I used 20 grams of Vanilla sugar for both tart base and ricotta filling. So I reduced amount of the sugar accordingly.

Preparation:

Tart Base:
  • Place all the tart base ingredients in TM Bowl and mix for 15 - 20 seconds on Speed 5.

Making Chocolate Covered Ricotta Tart with Thermomix

  • Get a round tart pan of 26 or 28cm.
  • Cut a piece of baking paker due to size of the tart pan. It should be large enough to cover also the sides of the pan. 
  • Roll out tart base with a rolling pin over the baking paper. Transfer the base carefully into tart pan. 



Ricotta filling
  • Grind almonds for 10 seconds on Speed 7.

Making Chocolate Covered Ricotta Tart with Thermomix

  • Spread chopped almonds over tart base.


  • Mix sugar and eggs for 1 minute on Speed 4.

Making Chocolate Covered Ricotta Tart with Thermomix

  • Add ricotta and mix for 2 minutes on Speed 3-4.

Making Chocolate Covered Ricotta Tart with Thermomix

  • Spread ricotta filling over the almond mixture.


  • Fold exceeding parts of the base. Brush with a little milk.


  • Bake in preheated oven at 180ºC for 35 - 40 minutes.
  • Remove from the oven, let it cool at room temperature.



Top
  • Grind chocolate for 5 seconds on Speed 7. 


  • Add milk and cook for 3 minutes at 70ºC on Speed 3.


  • Spread it all over the ricotta tart by a spatula. Decorate as you wish.

Chocolate Covered Ricotta Tart


Enjoy...


It's recommended to let it rest in the fridge at least for 3 hours. I usually prepare such tarts very early morning or the day before.


  

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