Ricotta and Chocolate Tart


It is definitely in our Top 10 List !!

The tart base with the original recipe resulted a bit hard so when I made it 2nd time I tried it with the tart recipe which I previously gave in my Nutella Tart post and it satisfied me better

I hope you like it...

Tart base
150g toasted hazelnuts
300g flour
1 sachet baking powder
1 sachet vanillin sugar
100g sugar
150g butter
1 egg + 1 egg yolk


500g ricotta
100g sugar
1 sachet vanillin sugar
30g milk
150g dark chocolate

  • Break chocolate into pieces and put in TM Bowl. Grind chocolate for 10 seconds on Speed 8 and set aside
  • Clean TM Bowl with a piece of paper towel (without washing it)
  • Grind hazelnuts for 7 seconds on Speed 7
  • Sift in flour. Add baking powder, vanillin sugar, sugar, butter, egg and egg yolk. Mix for 50 seconds on Speed. Transfer it into a bowl and keep in the fridge while preparing the filling
  • Without washing TM Bowl, put ricotta, sugar, milk and vanillin sugar in TM Bowl and mix for 15-20 seconds on Speed 4-5
  • Cover a 24cm diameter cake tin with baking paper
  • Crumble 3/5 of tart base in cake tin as in the picture (don't press over)

  • Spread ricotta mixture leaving 1cm distance from the sides

  • Spread grinded chocolate over the ricotta mixture

  • Crumble the remaining tart dough on the top

  • Bake in preheated oven at 180ºC for 35-40 minutes
  • Let it cool at room temperature
  • Let it rest in the fridge at least 3 hours and then serve (It's better if you prepare the day before you serve it)
  • It's eaten with fork

Afiyet olsun....

It's adapted with some changes from this recipe
Thanks to mey74 for sharing

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