Chocolate and ricotta tart
My chocolate pastry:
220g flour 00
150g cold butter into pieces
25g unsweetened cocoa
100g icing sugar
For the filling:
Chocolate drops qb
(if it’s too liquid, add a tbsp of corn starch)
Baking at 180 degrees for 40 minutes.
I really wanted chocolate, I was tired.
I’m tired, my friend, I feel weight down by my belly, by the swelling.
So, I thought about calling a pastry shop and ask for delivery service.
Then, I thought that it’s faster to make one of my own.
Prepare the pastry and refrigerate it covered.
Meanwhile mix Ricotta with an egg, sugar and only at the end add chocolate drops.
At this point take a cake pan with zipper, grease it and roll out a layer of pastry.
Pour the cream of Ricotta.
Then, take a rolling pin ( for this recipe I used my special one that it decors) and roll out a layer of pastry.
Don’t worry if the pastry seems to break because it blends during cooking.
Bake at 180 degrees for 40 minutes.