Whether you want a rich and healthy pie to sweeten your day or to surprise your friends and family, this recipe is just right for you!
The Ricotta and chocolate drop tart is a typical dessert from the Roman tradition. You won't find any restaurants in Rome that don't offer this deliciousness to its guests.
INGREDIENTS FOR TE PASTRY
300g (10.5 oz) FLOUR, 150g (5.3 oz) BUTTER, 100g (3.5 oz) SUGAR, 2 EGG YOLKS, LEMON ZEST, PINCH OF SALT
INGREDIENTS FOR THE FILLING
500g (17.6 oz) RICOTTA, 2 EGGS, 200g (7 oz) SUGAR, COARSELY CHOPPED DARK CHOCOLATE, LEMON ZEST
After separating the eggs, create a "well" with the flour on a cutting board. Then, add the sugar, the butter, the egg yolks, sugar and a pinch of salt. Grate on fresh lemon zest. Knead the dough and lei it rest for 30 minutes.
Mix the ricotta until smooth. Then add sugar, two eggs, lemon zest. Chop the chocolate bar and add the chocolate chips to the mixture.
Lift the pastry. Grease a baking pan with butter. Place in the pan the pastry and then pour the ricotta mixture. With the remaining pastry decorate your tart.
Bake at 300 degrees (F) for 30 minutes until the crust is golden brown.