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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

www.kesseboehmer.com