en
Our recipes

Chocolate, Amaretti and Ricotta cheese Tart

INGREDIENTS FOR A 24cm MOULD

For the base
- 280 g flour 00
- 20 g cocoa powder
- 150 g butter
- 80 g sugar
- 1 egg
- 1 yolk
- Half a sachet of baking powder
- 1 vanilla bean
- a pinch of salt

For the filling
- 500 g Ricotta cheese
- 40 g cocoa powder
- 100 g sugar
- 100 g Amaretti
- 1 egg
- cinnamon powder to taste
- 40 ml rum

METHOD

Begin to prepare the pastry. Pour the flour, cocoa, yeast and sugar on a pastry board. Add the pinch of salt and the seeds of a vanilla bean. Mix the ingredients by adding the soft butter cut into pieces. Add the egg and yolk. Form a smooth dough and refrigerate for at least half an hour.

Meanwhile, prepare the filling. In a bowl pour the ricotta cheese and sugar. Mix the ingredients with a fork and add the cocoa, egg, rum, cinnamon, and crumbled Amaretti. Form a homogeneous compound.

Cover a 24 cm diameter tart mould with the pastry. Pour the filling and add on the surface other Amaretti as if to form a crumble. Bake at 180 degrees for about 35/40 minutes.

 

Recipe by Michela Scopece author of @dolciecoccoledimiki

Share