Chocolate ricotta tart

recipes

Chocolate ricotta tart

Serves: 12

2011-11-14

Ingredients

For the pastry

200g plain flour
1/4 teaspoon baking powder
60g icing sugar
100g unsalted butter
½ tsp vanilla essence
zest of a lemon
1 egg yolk

For the filling

350g ricotta cheese (GALBANI)
80g caster sugar
3 eggs
1 orange
1 lemon
50g toasted almonds, chopped
60g candied peel
½ tsp vanilla essence
110g chocolate, grated (NOVI)
You will also need a 25cm fluted flan tin and icing sugar and chopped almonds for decorating

Method

Make the pastry using the rubbing-in method. Chill in the fridge for 15 minutes, then use ½ to line the 25cm fluted flan tin. Bake blind for 10 minutes. To make the filling, place the ricotta cheese in a sieve for 10 minutes to drain off any excess water. Place the ricotta in a bowl, along with the eggs, chopped almonds, candied peel, vanilla essence and grated chocolate. Add in the zest of the orange and lemon, and the juice of the orange, and mix everything together. Place the ricotta filling into the prepared flan case and spread out. Use the remaining pastry to cut out strips, and place them on top of the ricotta to create a lattice design. Place the ricotta tart in the oven at 180`c, and bake for 40 minutes or until the pastry is golden brown. Before serving, sprinkle the top of the tart with chopped almonds and dust with icing sugar.

Suggested accompanying wine: DELICATA Casella Moscato sweet white wine

Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.

our sponsors

watch video

View Maltese

Torta tal-irkotta u ċ-ċikkulata

Ingredients

Għall-għaġina

200g dqiq plain
¼ ta’ kuċċarina trab tal-ħami (baking powder)
60g zokkor tal-ġelu (icing sugar)
100g butir bla melħ
½ kuċċarina essenza tal-vanilla
il-qoxra maħkuka ta’ lumija
l-isfar ta’ bajda

Għall-mili

350g irkotta (GALBANI)
80g zokkor fin (caster sugar)
3 bajdiet; larinġa; lumija
50g lewż inkaljat, imfarrak
60g konfettura
½ kuċċarina essenza tal-vanilla
110g ċikkulata, maħkuka (NOVI)
Għandek bżonn ukoll landa bil-pizzi ta’ 25ċm, u zokkor tal-ġelu u lewż imfarrak biex iżżejjen

Method

Lesti l-għaġina billi tagħġen l-ingredjenti flimkien b’idejk u kessaħha għal 15-il minuta. Imbagħad oħroġha mill-friġġ u uża nofsha biex tiski l-landa. Aħmiha waħedha għal 10 minuti. Lesti l-mili billi tpoġġi l-irkotta f’passatur għal 10 minuti biex issaffiha mill-ilma. Itfagħha fi skutella flimien mal-bajd, il-lewż imfarrak, il-konfettura, l-essenza tal-vanilla u ċ-ċikkulata maħkuka. Żid il-qoxra maħkuka tal-larinġa u tal-lumija u l-meraq tal-larinġa u ħawwad kollox flimkien. Ferrex il-mili tal-irkotta fuq il-bażi tal-għaġina. Aqta’ diversi strixxi mill-għaġina li jkun fadal u poġġihom fil-wiċċ f’għamla ta’ xibka. Itfa’ t-torta fil-forn f’temperatura ta’ 180oC għal 40 minuta jew sakemm l-għaġina tiħmar. Qabel isservi, ferrex ftit lewż imfarrak fil-wiċċ u itfa’ ftit zokkor tal-ġelu.

L-inbid issuġerit: Inbid abjad ħelu DELICATA Casella Moscato

recipe search

related recipes

Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.

other recipes

Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.

recipes