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.
Combine the ingredients and mix Knead until a homogeneous mixture is obtained Add the vanilla Divide the dough into 4 parts and form balls Bake in a preheated ...
Social Wall