Tarts make our life more joyful, and chocolate is definetely one of the ingredients that make us happier, that's an absolute truth, at least for those who like to indulge in the pleasures of good eating and treat themselves from time to time with a gastronomic cuddle. Most of the cakes in the Italian traditional cuisine do not have lard or fish-glue gelatin leaves in the dough even if the main ingredients are often eggs and dairies, so not good for vegans but perfect for ovo-lacto vegetarians. Ricotta cheese cakes are actually one of those delicacies that delight our days, just remember not to eat them just out of the oven, or at least attempting not to eat them when they are too hot, and in finding the most fresh possible ingredients.
Shortcrust pastry (pasta frolla), one pack, if handmade, for a tart
Ricotta chees, abundant (not less than 500gr)
Milk and dark chocolate in squares
Sugar
Butter and wheat for the baking tray
Yolk for the upper part of the cake
Spread the dough, handmade or ready, and in the latter case read the ingredients carefully. With a kitchen knife crush the chocolate in small irregular pieces and mix it with the ricotta cheese, add some sugar to sweeten, but not too much, spread the dough in a buttered baking tray (with wheat or without butter and only breadcrumbs as the pasta frolla has already quite a high quantity of butter) pour the ricotta cheese, cover with a layer of dough, brush with the yolk for the color, make some very few small holes with the fork on the upper layer and bake in warm oven (200°C) fork about 30'.
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