Steps

• Base:

  
  First, drain the ricotta in a colander in the fridge.

  Let’s prepare the base:

  Mix sugar with sifted flour and baking powder.

  
  Place the mixture in a fountain shape on a work surface, or in the bowl of the stand mixer, add the eggs, butter cut into pieces, vanilla, and a pinch of salt, knead quickly to form a crumbly dough.

  
  Put it in the fridge while we prepare the other ingredients.

• Filling:

  Coarsely chop the white chocolate.

  
  Sift the ricotta and with a spatula, or a spoon mix it with the sugar and rum, as soon as the cream is nice and smooth, add the white chocolate and distribute it by mixing.

• Let’s prepare the crumble:

  Butter and line the bottom of a 10-inch springform pan with parchment paper.

  Preheat the oven to 350°F static, place the grill on the lower rack just above the base.

  
  Take the dough from the fridge and with a little more than half, cover the bottom and the edges of the pan, compact it with your hands.

  
  Cover with the ricotta and chocolate filling.

  
  Cover with pieces of the remaining dough, distributing the crumbs to cover all the filling.

  Add the sliced almonds here and there.

  
  Bake in the lower part of the oven at 350°F for about 35 minutes, the crumble should golden, adjust according to your oven.

  
  Remove from the oven, let it cool, and if you want, dust with powdered sugar.

  

• Base:

  
  First, drain the ricotta in a colander in the fridge.
  
  Let’s prepare the base:

  
  Put the flour, baking powder, a pinch of salt, and sugar in the bowl 3 seconds/vel.1.

  
  Add butter, vanilla, and eggs 20 seconds/speed 5.

  
  Put the obtained crumbs in the fridge while we prepare the ricotta and chocolate cream.

• Filling:

  Wash the bowl.

  
  Put the broken white chocolate in the bowl 10 sec/Speed 1, put it aside in a small bowl.

  
  Without washing the bowl, put the ricotta, add sugar and rum, 40 seconds/spoon, turn off the Bimby and with a spatula, add the white chocolate.

• Let’s prepare the crumble:

  
  Butter and line the bottom of a 10-inch springform pan with parchment paper.
  Preheat the oven to 350°F static, place the grill on the lower rack just above the base.
  
  Take the dough from the fridge and with a little more than half, cover the bottom and the edges of the pan, compact it with your hands.
  
  Cover with the ricotta and chocolate filling.
  
  Cover with pieces of the remaining dough, distributing the crumbs to cover all the filling.
  Add the sliced almonds here and there.
  
  Bake in the lower part of the oven at 350°F for about 35 minutes, the crumble should golden, adjust according to your oven.
  
  Remove from the oven, let it cool, and if you want, dust with powdered sugar.

  

• The ricotta and white chocolate crumble is ready to be enjoyed. Enjoy your dessert!

  
  Try all the other crumbles, there are options for every taste, even savory ones, find all the recipes CLICKING HERE.

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