Hello all and sorry a little absence, a period is a little messed up ... but it will pass. Sunday, taking advantage of the beautiful day, we went out to lunch with a couple of friends. I must say that we ate very well be that we have become ... demanding a little bit ... but the place was really charming. My
went to my sister and mica could go empty-handed? I made this tart chocolaty that I can only define "delicious". You know, modesty is not my quality, but when it takes it takes!
The recipe comes direct from one of my old books I have really sweet and a little changed. Instead of dark chocolate ... I put gianduiotti understand why it is so gorgeous?
For cooking I use my removable-bottom tart Guardini .
Pasta Ingredients pastry
500 grams of flour 250 g butter 140 g sugar
2 eggs + 2 egg yolks 1 teaspoon of vanilla extract
a pinch of salt Filling
500 gr
ricotta 300 grams of chocolate or hazelnut gianduiotti
2 eggs 120 g sugar
Prepare the pastry by placing the flour in the center with eggs, butter, sugar and salt (away from the wet ingredients into the flour). Mix quickly with your fingertips until it forms a soft dough. Wrap the dough in plastic wrap and let stand in refrigerator at least 30 minutes.
pan melt the gianduitti. Prepare the filling Beat the egg yolks with sugar, add the ricotta and sifted ultmo in the melted chocolate. Mix well until mixture is frothy.
Whip the egg whites until stiff add a pinch of salt. Combine egg mixture to mixing it very gently.
Grease and flour a 28 cm tart mold, spread the crowd and line the mold. Prick the bottom with a fork and pour the filling. Cover with strips:
Bake at 180 degrees for about 1 hour.
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