Ricotta and Chocolate Chips 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


  • 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...

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

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