"Broken" Tart with Ricotta di Latte, Pears and Chocolate

Tomasoni product
Tomasoni product
300 g Ricotta di latte Tomasoni
300 g plain flour for pastry
100 g caster sugar
100 g butter
100 g dark chocolate
1 egg
2 pears
1 bag (2tsp) vanilla-flavour baking powder
35 minutes

In una ciotola versate la farina, lo zucchero, il sale, il burro sciolto nel microonde e l'uovo. Mescolate tutti gli ingredienti e aggiungete il lievito. Impastate con le mani fino ad ottenere un composto sbricioloso.

Mix flour, sugar, a pinch of salt, melted butter and egg in a large bowl, then add baking powder. Knead the dough until you get a crumbly mixture (it is not a problem if the dough does not come together). Cover a baking pan with baking paper and put more than half of the dough on the bottom of the pan, making a thick base for the tart. Whisk the Ricotta in a bowl until creamy, cut the pears in small slices and mix them with the Ricotta. Pour the cream into the base. Sprinkle the cream with grated chocolate and finish spreading the remaining dough on the cream, in big pieces. The top layer should be thinner than the bottom layer. Bake it at 180°C for 30 minutes.

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