Crumble tart with ricotta and chocolate
FOR THE SHORT PASTRY
- 400 g 00 flour
- 150 g Butter
- Egg
- 130 g granulated sugar
- 0.5 sachet baking powder
- Grated lemon zest
- 500 g cow's milk ricotta
- 150 g icing sugar
- Cinnamon powder
- 150 g dark chocolate
- Place the sifted flour and cold butter, cut into cubes, into a bowl. Quickly work the two ingredients together with your fingertips until they form a smooth dough.
- Place the sifted flour and cold butter, cut into cubes, into a bowl. Quickly work the two ingredients together with your fingertips until they form a smooth dough.
- Place the sifted flour and cold butter, cut into cubes, into a bowl. Quickly work the two ingredients together with your fingertips until they form a smooth dough.
- Place the sifted flour and cold butter, cut into cubes, into a bowl. Quickly work the two ingredients together with your fingertips until they form a smooth dough.
- Place the sifted flour and cold butter, cut into cubes, into a bowl. Quickly work the two ingredients together with your fingertips until they form a smooth dough.
- Place the sifted flour and cold butter, cut into cubes, into a bowl. Quickly work the two ingredients together with your fingertips until they form a smooth dough.
Granulated sugar 130 g
FOR THE FILLING
Procedure
Place the sifted flour and cold butter, cut into cubes, into a bowl. Quickly work the two ingredients together with your fingertips until they resemble sand.
Combine the sugar, eggs, grated lemon zest, and baking powder. Mix until the eggs are absorbed, resulting in a coarse mixture.
For the filling: Place the ricotta and powdered sugar in a bowl. Mix the ingredients together, then add the chocolate chips and cinnamon, if desired. Mix until smooth.
Line a 26cm tart pan with baking paper. Coarsely crumble half of the pastry, covering the bottom and sides of the pan.
Add the ricotta and chocolate cream and spread it evenly. Crumble the remaining pastry until it covers the entire surface.
Bake the cake in a preheated convection oven at 180°C (350°F) for about 40 minutes. Before serving, dust with powdered sugar! You can store the crumble in the refrigerator for up to 23 days.
The chef recommends:
Perfect for breakfast or as a snack!
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