Chocolate tart
Instructions
Melt the butter in a saucepan on low heat without frying it and let it cool.
Chop in the mixer cookies with sugar-coated almonds, 30 g of dark chocolate and a pinch of salt.
Add the melted butter and blend for a few seconds.
Covered with a sheet of baking paper a 18 square inches per side, pour the chopped cookies and, with the back of a spoon, let it stick to the bottom and walls, in an even layer.
In a bowl mix the ricotta with the sugar, eggs, sifted flour, cream and lime zest.
Pour the mixture over the biscuit base and level it.
Bake the pie in the oven at 180 degrees for about 40 minutes.
Chop remaining chocolate, unbind with milk in a pan in a water bath and pour it over the hot cake.
Leveled with a spoon and let cool.
Refrigerate for at least an hour and serve, decorating the edges with a little powdered sugar and strawberries.
Ingredients and dosing for 6 persons
- 200 g of type digestive biscuits
- 60 g of chocolate
- 40 g of coated almonds
- 80 g of butter
- 450 g of ricotta piemontese
- 3 eggs
- 10 cl of fresh whipping cream
- 100 g of sugar
- 50 g of flour
- 3 tablespoons of milk
- 1/2 cedar (grated)
- Salt
- Icing sugar
- To serve:
- Strawberries