Crumble chocolate tart with ricotta and orange an explosion of flavors that will make you lick your lips bimby recipe, a delicious variant of the classic shortcrust pastry with a creamy and tasty filling of ricotta and orange that closely resembles the ricotta and orange crumble
It is a dough made with the addition of cocoa and dark chocolate which gives the pastry a truly special taste and color and is part of the five recipes to make a special pastryand, once ready, you just have to crumble everything directly into the pan just like the crumble with chocolate cream.
However, if you are not a fan of dark chocolate, you can try the chocolate shortcrust pastry the result will be fantastic anyway but less dark. I recommend trying this delight, and I’m sure you’ll find it hard to stop eating these crunchy crumbs.
But let’s see together what we need to make the Crumble chocolate tart with ricotta and orange an explosion of flavors that will make you lick your lips bimby recipe
BELOW YOU WILL FIND SOME DELICIOUS CRUMBLE TARTS THAT I AM SURE WILL CATCH YOUR ATTENTION
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Crumble chocolate tart with ricotta and orange an explosion of flavors that will make you lick your lips bimby recipe a delicious variant of the classic shortcrust pastry with a creamy and tasty filling
- 2 cups all-purpose flour
- 1 egg
- 2/3 cup powdered sugar
- 3.5 oz dark chocolate
- 7 tbsp butter (cold)
- 2 tbsp unsweetened cocoa powder
- Half teaspoon baking powder
- grated orange peel
- 10.5 oz sheep ricotta (well drained)
- 2 oranges
Tools
HERE’S WHAT WE NEED
- 1 Food Processor type bimby
Steps
LET’S MAKE THE TART
Put all the ingredients in the bowl and blend for 15 seconds at speed 5
If you don’t have a bimby, you can use a food processor or proceed in the traditional way, work the flour with the cold butter cut into pieces with your hands, you need to crumble everything and then add all the ingredients. The dark chocolate should be chopped. Let the dough rest in the refrigerator for at least 30 minutes. Meanwhile, prepare the filling. Peel the oranges and remove the pith, put them in a small pan with 1 tablespoon of sugar and soften them over the heat. When they are ready, blend them. Line a baking tray with parchment paper. I used a rectangular pan, but you can use whatever you want, even a tart pan. Take part of the dough and crumble it on the bottom of the pan. To make the task easier, you can grate the dough with a grater with large holes, add the orange puree, cover with the ricotta, and finally crumble the rest of the dough and cover everything. Bake at 350 degrees Fahrenheit for about 35 minutes, but adjust according to your oven. Remove from the oven and, if you want, dust with powdered sugar.
If you want, you can put the pastry in the freezer for 30 minutes; it will be much easier to crumble, if you want to skip the step with oranges, you can use orange marmalade; the consistency will change and be sweeter
FAQ (Questions and Answers)
CAN I USE COW RICOTTA?
YES CERTAINLY BUT AS IT IS HIGHER IN LIQUID, YOU MUST DRAIN IT VERY WELL OTHERWISE YOU RISK SOAKING THE CRUMBS TOO MUCH AND YOU WILL LOSE THE CRUNCHINESS
