Chocolate Covered Ricotta Tart

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

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.

• 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.

• Spread chopped almonds over tart base.

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

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

• 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.

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.