Ricotta (curd) and Chocolate Tart

Name: Ricotta (curd) and Chocolate Tart - Renata J.
Ingredients: Dough: * 250 gr. flour * 40 gr. sugar * 100 gr. butter * 1 egg and 1 egg yolk * a pinch of salt Filling: * 300 gr. ricotta (urda) * 1 whole egg * 1 egg white beaten foam * 60 gr. sugar * grated zest

Desert - Ricotta (curd) and Chocolate Tart by Renata J. - Recipia

To prepare this delicious ricotta-filled tart, we start by organizing all the necessary ingredients and utensils that will help us achieve an excellent result. In a generous bowl, we put 300 grams of quality flour, along with 150 grams of butter cut into cubes. It is important that the butter is taken out of the fridge a little while before, so that it is soft and easy to handle. We add a whole egg, an egg yolk, and a pinch of salt. Using our fingers, we start mixing the ingredients, being careful not to work them too much, to avoid gluten development. At first, the dough will seem crumbly, but as we continue to knead, it will transform into a compact and firm dough. Once we have obtained the desired dough, we wrap it in plastic wrap and place it in the fridge for about 30 minutes. This resting time will allow it to become easier to roll out. In the meantime, we take care of the filling. In another bowl, we put 400 grams of ricotta, one egg, 100 grams of sugar, 30 grams of flour, the freshly squeezed juice of one lemon, and its grated zest. Using a mixer, we mix the ingredients well until we obtain a homogeneous composition, which has the consistency of a fine cream. After the time has passed, we take the dough out of the fridge and roll it out on a floured surface, being careful to obtain a sheet large enough to cover a tart pan with a diameter of 22-24 cm. We place the dough in the pan, making sure to give it an even shape, including on the edges. Now, we return to the filling. Separately, we beat the egg white from one egg with a pinch of salt until it becomes a firm foam. We slowly incorporate the egg white into the ricotta mixture, mixing with a spatula to maintain its aeration, which is essential for a fluffy texture. We pour the obtained filling into the prepared pan with dough, and for a nice appearance, we can create a lattice from a few strips of dough that we set aside. It is important to do this after the filling has been poured, to ensure that the egg white remains aerated. We preheat the oven to 180 degrees Celsius and place the tart in for about 40 minutes, or until the surface becomes lightly browned. Finally, we let the tart cool slightly before removing it from the pan. Served plain or with a fruit sauce, this ricotta-filled tart will surely be a delight for everyone who tastes it!

Ingredients

Dough: * 250 gr. flour * 40 gr. sugar * 100 gr. butter * 1 egg and 1 egg yolk * a pinch of salt Filling: * 300 gr. ricotta (urda) * 1 whole egg * 1 egg white beaten foam * 60 gr. sugar * grated zest

Ricotta (curd) and Chocolate Tart

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