crostata ricotta e cioccodelizia fondente
Pies and Cakes

Tart with Ricotta cheese and Cioccodelizia Babbi

of iFood

Ingredients

For shortcrust pastry

  • 430 g cake flour 
  • 150 g starch 
  • 150 g icing sugar
  • 2 eggs
  • 100 g seed oil
  • 20 g water
  • half a teaspoon baking powder

For ricotta cream

  • 80 g sugar
  • 500 g ricotta cream cheese
  • 1 egg
  • 50 g Cioccodelizia Fondente Babbi
  • 150 g milk

Tools

  • 24cm diameter tin

Preparation

For shortcrust pastry:

  • Use a whisk to mix the eggs and sugar. Add the oil first and then the water in a thin stream, mixing all the time.
  • In a different bowl mix the starch flour, flour and baking powder, add the egg mixture to this and knead with the aid of a mixer with dough hook.
  • Shape dough into a ball, cover with plastic wrap and refrigerate for 1 hour.


For the 
Cioccodelizia:

  • In a small saucepan add 50 g of powder, add the milk and bring to the boil over an average fire, stirring continuously with a wooden spoon until the mixture thickens (for a more liquid mixture resembling hot chocolate, use 200 g milk).
  • Remove from heat and allow the Cioccodelizia Babbi to cool before using it for the tart.


For the ricotta cream:

  • Use a whisk to mix the eggs and sugar and add the ricotta.
  • Now prepare the tart: use a rolling pin to roll out the dough in a large circle, place in a 24cm diameter tin. Use the rolling pin to cut off the excess dough.
  • Cover with ricotta cream and a few spoonfuls of Cioccodelizia cream and use the back of a spoon to create a marbling effect.
  • Roll out the dough to form a small circle to place on top, then cover this with another layer of ricotta cream and Cioccodelizia cream to form a second layer. Create the strips with the remaining dough.
  • Bake for 45 minutes at 175 °C in a static oven.

Ingredients

For shortcrust pastry

  • 430 g cake flour 
  • 150 g starch 
  • 150 g icing sugar
  • 2 eggs
  • 100 g seed oil
  • 20 g water
  • half a teaspoon baking powder

For ricotta cream

  • 80 g sugar
  • 500 g ricotta cream cheese
  • 1 egg
  • 50 g Cioccodelizia Fondente Babbi
  • 150 g milk

Tools

  • 24cm diameter tin
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