Rustic Tart with Ricotta and Chocolate

Name: Rustic Tart with Ricotta and Chocolate
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 Portionen
Ingredients: 1 piece Egg; 200 g Flour; 100 g Butter; 80 g Sugar; 250 g Ricotta; 50 g Chocolate chips; 1 piece Egg; 80 g Sugar

Tart

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Cook Time

1 h 10 min

Servings

Difficulty

Easy

Prep Time

20 Min

This Thermomix® recipe for Rustic Tart with Ricotta and Chocolate is ready in 1 h 10 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This rustic tart with ricotta and chocolate is a simple and delicious dessert, perfect for breakfast or a snack. The shortcrust pastry, prepared in a few minutes with the Thermomix®, is crumbly and tasty, while the creamy ricotta filling and chocolate chips make it irresistible. The recipe is quick and easy, ideal for those who have little time but do not want to give up a homemade dessert. I often prepare it for my children and they love it! You can also vary it by adding lemon or orange zest to the filling for a touch of freshness.

Ingredients (8 ingredients)

1 piece Egg
200 g Flour
100 g Butter
80 g Sugar
250 g Ricotta
50 g Chocolate chips
1 piece Egg
80 g Sugar

Preparation (9 steps)

Preparation of the shortcrust pastry

Thermomix® Setting

2 min/Kneading speed

Put 200g flour, 100g butter in pieces, 80g sugar and 1 egg in the bowl. Knead for 2 Min./Knetstufe.

120

Cooling the shortcrust pastry

Wrap the shortcrust pastry in cling film, flatten it slightly and put it in the refrigerator for at least 30 minutes.

Preparation of the ricotta cream

Thermomix® Setting

20 Sec./Speed 3

Put 250g ricotta, 80g sugar and 1 egg in the bowl. Mix for 20 Sec./Stufe 3.

Adding the chocolate chips

Add 50g chocolate chips to the ricotta cream and mix gently with the spatula.

Rolling out the shortcrust pastry

Take the shortcrust pastry from the refrigerator and roll it out on a floured surface with a rolling pin until it is about 3-4 mm thick.

Preparation of the cake tin

Grease and flour a cake tin of about 20 cm in diameter.

Assembling the tart

Transfer the shortcrust pastry to the cake tin, making it adhere well to the edges. Prick the bottom with a fork. Pour the ricotta and chocolate cream onto the shortcrust pastry base. With the leftover shortcrust pastry, form strips and place them on the tart in a grid.