Tart of ricotta and chocolate
Ingredients (for 6 people): To make pasta: 300 grs. of flour, 120 grs. of honey, 150 grs. of butter, 3 yolks of eggs, 20 grs. of butter to butter. For the stuffing: 450 grs. of ricotta, 8 spoons of milk, 150 grs. of melting chocolate, 50 grs. of sugar, 1 spoon of rum.
To make pasta: mix the flour with the eggs, the butter and the honey to get an homogeneous kneading. Wrap the kneading in an aluminum sheet and leave it rest in refrigerator for about 30 minutes.
For the stuffing: split the ricotta and put it in two different bowls. In a bowl work the ricotta, adding the chocolate previously fused in a pan (if necessary add a drip of milk), and 4 spoons of milk. Put the remained ricotta in the other bowl and try to dissolve it with the 4 spoons of milk remained, put the sugar and the rum.
Butter a baking pan from the diameter of 24 centimeters and cover it with flour.
Line the baking pan with a stratum of shortcrust pastry and smear on it the ricotta with chocolate, then spread the white ricotta cheese. Finally, take the advanced pasta, stretch it and cut some forms of it, then put it in the surface of stuffing.
Cook in an already warm oven to 180/190 C for about 50 – 60 minutes, up to make the pasta gilded. Let the tart cold before tasting.
Enjoy your meal with our “Ricotta cheese”!