Every year school starts and parents wonder what they should give their children for a healthy and tasty snack. With my experience as a parent and a chef I can say that the tart is a perfect dessert for a snack, and today we make it with ricotta and chocolate that reminds me of my childhood.
Ricotta and chocolate tart recipe
First, we start by preparing the shortcrust pastry base. I do it like this:
- 150 grams of butter
- 150 grams of sugar
- 1 whole egg and 2 egg yolks
- a grated lime zest
- a pinch of salt
- flour we start with 300 grams and then if necessary we add a little.
Put the cold butter in pieces in a bowl with the sugar, then add the eggs and mix until the butter partially melts. We add the salt and the lime zest and then we start with the flour until we have a soft and smooth dough.
We wrap it in cling film and put it in the fridge.
In another container we will put the ricotta (preferably from the day before so that it has lost the liquid part) with a spatula and we make it creamy by putting for 500 grams of ricotta
- 100 grams of dark chocolate
- 100 grams of sugar
- an egg.
We mix everything together making it a cream and we also put this in the fridge.
When the pastry has compacted well, we take it out of the fridge and with the help of the flour we roll it out on a work surface trying not to heat the dough too much. We roll it out until it is a couple of millimetres thick, then we take the pan and turn it over on the pastry to take the measurement, being careful to cut it wider to cover the edges.
We gently place it in the pan, make it adhere and prick the bottom. At this point we pour the filling and stuff the tart while with the leftovers of the pastry we will make decorations as desired. We put it in the oven preheated to 180 ° C for 40 minutes then let it cool and it is ready.
In the glass I chose a passito di Pantelleria, but it is also perfect with a good Cannellino dei Castelli Romani, a DOCG from Lazio region. I recommend not for children, for them a good glass of milk!
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