Ricotta and Chocolate Chips Tart

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Tart:
Peel of 1 lemon (without the white)
80g sugar
A pinch of salt
300g flour
6g baking powder
150g butter (cold, roughly chopped)
2 eggs

Ricotta Filling:
1 lemon peel (without the white)
100g sugar
500g ricotta
1 egg
50g pine nuts
100g chocolate chips


Preparation:

• To prepare tart, put lemon peel, sugar and a pinch of salt in TM Bowl. Powderize for 10 seconds on Speed 10.
• Add flour, baking powder, butter and eggs. Mix for 20 seconds on Speed 6.
• Remove the dough from TM Bowl, roll and give it a ball shape (In the meantime get a small piece of the dough and keep aside to decorate later).
• Roll out tart dough between 2 sheets of baking paper and transfer it to a 26cm tart tin with baking paper. Remove gently the one on the top. (Remember: The dough should cover also the sides of tart tin)
• Cut excess amout of dough and add into the small piece of dough that you set aside previously.

• No need to clean TM Bowl. To prepare cheese filling put lemon peel and sugar. Powderize for 10 seconds on Speed 10.
• Add Ricotta and egg. Mix for 30 seconds on Speed 4.
• Add pine nuts and chocolate chips. Mix with spatula.
• Spread ricotta filling over tart base.
• Roll out the small dough and decorate your tart as you wish. You can roll it out and then cut into stripes, or you can use a cookie cutter...ecc.
• Bake in oven preheated at 180ºC for 45 minutes. (I later put off the oven and left the tart cool in the oven)
• Refrigerate for minimum 3 hours. (I'd recommend to prepare it the day before)

Afiyet olsun...
Enjoy...


Here is the link for the original recipe. Many thanks to Francesco for sharing.