A substantial dessert, to complement a dish of fish or chicken with mixed salad or sour vegetables
Ingredients
- 180 g flour 00
- 60 g sugar
- 100 g butter
- 3 egg yolks
- 250 g ricotta
- 60 g granulated sugar
- 20 g bitter cocoa
- 200 g fresh raspberries
For the shortcrust pastry shells
Mix 180 g of 00 flour with 60 g of sugar, 100 g of soft butter and 3 egg yolks; wrap the dough in plastic wrap and place it in the fridge for 1 hour. Roll out the dough to 3 mm thick, line 4 tartlet molds (ø 8 cm, h 3 cm), trim along the edges, prick with the prongs of a fork, line with baking paper and fill with dried legumes. Bake at 180 ° C for 18-20 minutes. Finally, remove from the oven, remove legumes and paper, unmold and allow to cool.
For the cocoa cream
Mix 250 g of ricotta with 60 g of granulated sugar and 20 g of unsweetened cocoa with a whisk until creamy.
To complete
Fill the tartlets with the cocoa cream and complete them with fresh raspberries (200 g) and mint flowers.
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