This is very tasty and light tart with ricotta cheese filling. The shortbread crust is slightly more flaky than I bake usual however it works well here. The filling made of ricotta cheese with chocolate brings to mind Italian stracciatella taste and it is the best describing because chocolate does not take control of the mixture but could be easily detected. The cheese is still soft in texture and delicate after baking and the whole tart is light and subtle. And I have the evidence that I tell the truth – no one piece of cake was left for the next day. Enjoy!
1 tart ø 10 inch
Ingredients for base:
- ½ cup butter, cold
- 4 tablespoons icing sugar
- 1 ½ cups flour
- pinch of salt
- 1 egg
- 3-4 tablespoons cold water
- 1 tablespoon ground almonds (almond flour)
- 375 g ricotta cheese
- 2/3 cup icing sugar
- 85 g dark chocolate, finely chopped
- 2 teaspoons lemon zest (of 1 lemon)
- 1 egg
- 2 tablespoons corn starch
- 1 tablespoon sliced almonds
Shortbread base: in the bowl of a stand mixer mix together flour and sugar. Add sliced butter and rub until become crumble. Add the egg and water and shortly mix until the mixture begins to form a dough. Shape in your hands into a ball. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.
Make filling: mix all ingredients (except sliced almonds) together.
Place the cooled pastry on a lightly floured surface and roll out into a circle. Fill pan with prepared pastry and press to place properly. Sprinkle with almond flour. Pour the ricotta filling over pastry base and smooth evenly. Fold the edges of the pastry into the center so that they touch the filling. Re-roll the remaining pastry. Cut out small stars and place them over the filling in random way. Sprinkle with sliced almonds. Place the tart in the fridge until the oven is heated.
Bake at 350°F for 40-45 minutes (until the pastry is golden brown and the filling is set). Cool after baking on a wire rack.
Tags: almonds, chocolate, ricotta.