For the pastry 300 grams of flour100 grams of icing sugar100 grams of butter2 eggsgrated rind of half a lemon for the cream cheese 500 grams of cottage cheese100 grams of chocolate drops1 egg100 grams of sugar 5 grams of cinnamongrated rind of orangepowdered sugar for garnishjuice of half an orange Preparation: Mix the flour with the powdered sugar and arrange in a bowl or on a pastry, pour in half the butter softened at room temperature and cut into small pieces, egg yolks and zest. Stir quickly until all the dough is compact and flexible enough, and finally make a ball and place in refrigerator to rest for at least half an hour, covered with plastic wrap. Meanwhile, prepare the ricotta cream: In a bowl mix the cream with the sugar, add the orange zest, orange juice, cinnamon and egg. Mix until smooth and creamy and add the chocolate chips. Take out the pastry from the refrigerator and roll it out between two sheets of baking paper to a thickness of about half a cm. Take a mold for tarts 24 cm in diameter. Imburratela and recline the dough, cut the excess edges and keep aside for decoration. Pour the cream the cream cheese on the pastry and level the surface with a spatula. Roll out the pastry again held by a toothed wheel and cut the strips. Arrange the tart creating the typical pattern of tarts or giving free rein to your creativity. Bake in preheated oven at 180 degrees for about 40 minutes. Once cooked allow to cool and pour over powdered sugar.
Posted on: Sun, 10 Aug 2014 22:22:49 +0000
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