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TART WITH RICOTTA AND CHOCOLATE WITH GRAND MARNIER
Ingredients for 3 tarts with 18 cm diameter
Shortcrust pastry
500 g plain flour
300 g butter
200 g sugar
1 egg
2 egg yolks
Vanilla
Salt
For the filling
500 g ricotta
125 g sugar
4 eggs
80 g plain flour
100 g melted butter
130 g chocolate chips
25 ml Grand Marnier
Method
Make the shortcrust pastry, form into a ball and let rest in the fridge for about 20 minutes. Mix the ricotta cheese, sugar, eggs, flour and Grand Marnier until creamy. Druzzle in the butter and incorporate the chocolate chips. Line a pie dish with pastry and fill with the mixture, it should come ¾ of the way up the sides. Form a grid of pastry strips and bake at 175° C (155° C fan) for 40-45 minutes.
By Baita E Salmaso
