The recipe for the tart with cocoa shortcrust pastry, ricotta and pears

Sremember the checkerboard layout of Manhattan, think of the narrow streets of the medieval villages, which unravel from the center in creative disorder. That’s a bit of what happens in this very decorative tart. Serve it simply, in the mold.

ON THE TABLE: ricotta-colored tablecloth, Sheffield knife found in an antique and diet to plan (not before next week).

INGREDIENTS
For the shortcrust pastry:
120 g butter
190 g flour
40 g cocoa
120 g sugar
1 egg + 1 yolk.
For the ricotta and pear cream:
300 g cow’s milk ricotta
2 tablespoons of icing sugar
chocolate chips
2 Williams pears.
For decoration: pears, chocolate chips.

Preparation

Prepare the cocoa shortcrust pastry. Cut the cold butter into small pieces. Place the flour, cocoa and sugar and work quickly with your fingertips. Once you have a sandy dough, similar to crumbs, add the egg and yolk and continue kneading quickly.

Transfer the dough to the pastry board and mix the dough, manipulating it as little as possible, until it is very smooth and compact. Form a loaf, wrap it in cling film and place it to rest in the refrigerator for at least 30 minutes. Then mix it quickly again, Flour the work surface and roll it out, prick the surface with a fork and line a tart mold.

Now prepare the cream: place the ricotta in a bowl and mix it with the sugar until you obtain a creamy mixture. Add the chocolate chips and the diced pears.

Pour the cream over the previously prepared pastry base, level well and decorate as you like with the leftover pastry. Cook in a preheated oven at 180°C for 30-35 minutes. Garnish with striped and diced pears and chocolate chips.

There is shortcrust pastry and shortcrust pastry

Sometimes it’s a shortcut to bring dessert to the table: ready-made pastry, jam and off you go. But then, who likes it? The Tarts (Gribaudo) by Michela Ioli, however, are true creations. Many, delicious to taste. And so beautiful! A real party.

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