The Tart with Ricotta, Pears, and Dark Chocolate is an alternative recipe to the classic tart filled with jam. No greater difficulty, just a longer process. I find the combination of ricotta, chocolate, and pears to be exceptional!
- Difficulty: Medium
- Cost: Medium
- Preparation time: 35 Minutes
- Cooking time: 40 Minutes
- Cuisine: Italian
Ingredients
- 2 1/2 cups Whole Wheat Flour
- 2/3 cup Cold Butter
- 2 Cold Eggs
- 1/2 cup Whole Cane Sugar
- 1 Pinch of Salt
- Grated Lemon Zest
- 2 cups Sheep Ricotta
- 1 Pear
- 1/2 cup Whole Cane Sugar
- 3 1/2 oz Dark Chocolate
- 1 shot Brandy
- 1 tsp Ground Cinnamon
Preparation
First of all, prepare your Shortcrust Pastry and let it rest in the fridge. For this basic recipe, I refer you to the link: https://blog.giallozafferano.it/lappetitovienmangiando/pasta-frolla-farina-integrale/ Peel the pears, dice them, and cook them with 2 tablespoons of sugar, cinnamon, and brandy. When they have softened a bit but not fallen apart and the juice has evaporated, turn off the heat and let them cool. Put the ricotta in a bowl, add the remaining sugar, the dark chocolate cut into pieces, and the pears. Mix well and let it rest in the fridge for at least 15 minutes. Preheat the oven to 350°F. Take your tart pan and line it with the shortcrust pastry, remembering to set aside some dough for the topping. Pour the ricotta mixture over the pastry, level it well with a fork, and cover with a few strips of the same dough. Bake, lower the temperature to 340°F, and cook for about 40 minutes. Turn off the oven, slightly open it, and let your tart cool. Serve it cold, dusted with powdered sugar if you like.
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