is how to prepare quickly a good sweet, fragrant and delicate. This ricotta tart and chocolate has two special ingredients. The base is a pastry with almonds and a body and a delicious touch to the classic shortbread. The second ingredient gives taste and flavor cream is the addition of Strega liqueur, which goes well with this recipe. You always get a sweet mouth-watering. The original recipe can find it here , with some small modifications on my part.
Ingredients:
Almond Shortcrust Pastry:
250 gr flour mix c Schar
125 flour almond butter
125
1 egg 1 / 2 packet of baking powder
a pinch of salt
Ricotta Filling:
400 g cheese
150
sugar 2 eggs
milk chocolate chips 1 tablespoon
of Strega liqueur
first step if you do not have almond flour, do as I do: robot in the chopped almonds and grind into flour, no matter if a little thicker but not whole pieces. In a bowl mix the flour Schar and the almonds with the butter cold from the fridge, until un'impasto sandy. Now add the sugar, vanilla, baking powder and a pinch of salt, the egg only at the end. Mix quickly and form a ball, wrap in plastic wrap and refrigerate for 30 minutes to rest. If you do not have time, just put it in the freezer for 10-12 minutes.
Now prepare the cream cheese: tuotli divide and mount them from the whites until stiff with a pinch of salt. In another bowl mix the sugar with the yolks, add the ricotta cheese, a tablespoon of Strega liqueur (if prefer a little more) and 3 / 4 of the previously chopped chocolate into small pieces. Store in refrigerator for as long as you stretch the base. I spread the pastry between 2 sheets of waxed paper and after having buttered and floured mold, I nestled into trying to fix it and cover the edges. Now pour in the cream and sprinkle the surface with the remaining chocolate. If you prefer to leave by the little pastry to make decorations.
Bake at 180 degrees for about 35-40 minutes. Let cool and sprinkle with powdered sugar.
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