Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 20 minuti |
Ingredients
| 250 g | flour |
| 125 g | sugar |
| 100 g | butter |
| 2 | eggs |
| 1 cucchiai | yeast |
| 400 g | Sterilgarda ricotta |
| 1 cucchiai | sugar |
| q.b. | dark chocolate chips |
| hazelnut cream |
Preparation
- Make a well in the flour and add the butter, previously softened between your fingers, to the center.
- Then add the sugar, eggs and yeast.
- Form a ball with the dough, wrap in cling film and leave to rest in the refrigerator for at least 30 minutes.
- Work the Sterilgarda ricotta well to make it very smooth and velvety.
- Then add the sugar and chocolate chips and mix well.
- Line the bottom and sides of a 26 cm diameter baking tin, previously buttered and floured, with the shortcrust pastry, keeping some aside to make the strips to place on top of the tart.
- Prick the bottom irregularly with a fork and spread a layer of hazelnut cream on top with a spatula.
- Pour over the ricotta.
- Place the strips of shortcrust pastry on top, crossing them to form a grid.
- Cook in a previously heated oven at 180° for approximately 30/40 minutes.
- Bake the ricotta and hazelnut cream tart.
Dissolve the sugar with the water Cut the candied fruit into pieces Whip the cream and add the ricotta and sugar Add the mascarpone and the rest of the ...
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