Ricotta and Chocolate Chips Tart Tart:Peel of 1 lemon (without the white)
80g sugar
A pinch of salt
300g flour
6g baking powder
150g butter (cold, roughly chopped)
2 eggs
Ricotta Filling:1 lemon peel (without the white)
100g sugar
500g ricotta
1 egg
50g pine nuts
100g chocolate chips
Preparation: To prepare tart, put lemon peel, sugar and a pinch of salt in TM Bowl. Powderize for 10 seconds on Speed 10.
Add flour, baking powder, butter and eggs. Mix for 20 seconds on Speed 6.
Remove the dough from TM Bowl, roll and give it a ball shape (In the meantime get a small piece of the dough and keep aside to decorate later).
Roll out tart dough between 2 sheets of baking paper and transfer it to a 26cm tart tin with baking paper. Remove gently the one on the top. (Remember: The dough should cover also the sides of tart tin)
Cut excess amout of dough and add into the small piece of dough that you set aside previously.
No need to clean TM Bowl. To prepare cheese filling put lemon peel and sugar. Powderize for 10 seconds on Speed 10.
Add Ricotta and egg. Mix for 30 seconds on Speed 4.
Add pine nuts and chocolate chips. Mix with spatula.
Spread ricotta filling over tart base.
Roll out the small dough and decorate your tart as you wish. You can roll it out and then cut into stripes, or you can use a cookie cutter...ecc.
Bake in oven preheated at 180ºC for 45 minutes. (I later put off the oven and left the tart cool in the oven)
Refrigerate for minimum 3 hours. (I'd recommend to prepare it the day before)
Afiyet olsun...
Enjoy...
Photos: http://thermomixtarifdefterim.blogspot.com/2011/11/ricotta-and-chocolate-chips-tart.htmlhttp://lacucina-degliangeli.blogspot.com/2010/03/crostata-di-ricotta.html
