Ricotta tart with chestnut cream and chocolate chips
Published on 13 November 2013
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
For the shortcrust pastry
250 g Italian '00' flour
150 g butter
2 egg yolks
1 pinch of salt
Vanilla pod or vanillin
I place the flour on the work surface, make a well and add the sugar, diced butter and a pinch of salt. I rub everything together with my fingertips, then add the egg yolks.
The mixture will look crumbly.
I work it briefly into a ball, wrap it in cling film and refrigerate for at least half an hour.
I prepare the filling.
500 g ricotta
100 g sugar
2 whole eggs
50 g chocolate
1 jar chestnut cream
Half a small glass of rum, if liked
I mix the ricotta with the sugar, whole eggs, liqueur and chestnut cream, adding the chocolate chips last. I roll out the pastry and place it in a cake tin lined with baking parchment, leaving a 2 cm rim. I prick it with a fork.
I pour in the ricotta filling and add a few chocolate chips.
I bake at 180°C for about 40 minutes. If it browns too much, cover it with foil halfway through baking. At the end of this time, insert a skewer into the centre: if it comes out dry, the tart is cooked; otherwise, bake for longer. Leave it to cool in the oven with the door ajar. Decorate as you wish with icing sugar or chocolate sprinkles. You can also add pastry strips before baking, as for a traditional crostata.
