Crostata senza glutine ricotta e cioccolato
flavio_campaniolo
Preparation time
15 minutiDifficulty
Fuori sedeCooking time
45 minutiServings
8Riposo
30 minutiUn frolla senza glutine fatta con farina di riso ed aromatizzata agli agrumi, farcita con ricotta e cioccolato.
Ingredients
- Sheep ricotta350 g
- Rice flour300 g
- Granulated sugar190 g
- Butter150 g
- Dark chocolate75 g
- Lemonto taste
- Orangesto taste
Procedure
0. For the pastry: combine the diced butter with the sugar and add the zest of a lemon and an orange. Mix until fluffy. Then, add the eggs, one at a time, and the flour. Continue mixing with your hands until the dough comes together. Cover with plastic wrap and refrigerate for half an hour.
1. For the filling: In a bowl, combine the ricotta, sugar, and chocolate. Stir vigorously to combine all the ingredients.
2. Preheat oven to 175°C. Roll out 2/3 of the dough between two sheets of parchment paper. Remove one layer of parchment paper and place it on a greased 24 cm tart pan.
3. Press the pastry dough to the edges of the pan and carefully peel off the parchment paper. Fill with the ricotta cream. Roll the remaining pastry dough into strips and arrange them on your tart to create the classic pattern. Bake for half an hour, then reduce the temperature to 150°C and bake for another 15 minutes.
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Creation date Mar 02, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.