I am back from one of my visits in Sicily. As usual, I took some typical food with me. Sicilian ricotta is among them. Creamy and moist, Sicilian ricotta is perfect to be used for sweet recipes.
An example is this fabulous tart, where the ricotta meets the dark chocolate chips. Everything is wrapped in a crumbly dark chocolate tart dough.
Summer is in its final weeks and the fall season is approaching. Isn’t it a great way to fight summer’s nostalgia? 😉
Ingredients
For the pastry
- 300 gwhite spelt flour (or white flour type 0)
- 170 glight muscovado brown sugar
- 125 mlsunflower oil (cold pressed)
- 100 grice flour (or cornstarch)
- 3 spoonsunsweetened cocoa powder
- 2eggs
- 1 teaspoonground cinnamon
For the filling
- 500 gfresh ricotta cheese
- 100 gicing sugar
- 100 gdark chocolate chips
- 1egg
- 1grated orange zest (optional and when orange are in season)
Preparation
– sift the flour, the rice flour, the ground cinnamon and the unsweetened cocoa powder onto a large bowl;
– put the sugar into a separate bowl together with the eggs, mix them quickly till the sugar melts into the eggs;
– pour it onto the bowl with the flours;
– knead well with you hands till you get a dough (try to work the ingredient as quick as you can can);
– wrap the dough in some cling film and keep refrigerated for at least 1 hour;
– meanwhile prepare the filling by sifting the ricotta onto a large bowl;
– add the egg, the icing sugar and whip everything together till you get a smooth cream;
– add the dark chocolate chips and mix well;
– work the short pastry with a rolling pin to form a disc with a 24 centimetres diameter and half centimetre thickness;
– grease and dust with flour a 24cm round baking tray and fold it with the pastry;
– pour the ricotta filling onto the pastry by making sure that it reaches 1 cm below the edges of the pastry;
– use the remaining pastry to obtain strips that you will use to cover the tart;
– bake at 170 degrees for about 45 minutes;
