Tart With Frolla Whipped With Cocoa

Tart With Frolla Whipped With Cocoa

Tart With Frolla Whipped With Cocoa

Time - 60 min

Serving - 6

Ingredients for a 22 cm hinged cake pan

2 eggs

80 g of icing sugar

150 g of butter

180 g of flour

8 g of baking powder

20 g of bitter cocoa

FOR STUFFING

300 g of cow's milk ricotta

90 g of chocolate drops

100 g of sugar

Preparation

HOW TO MAKE THE CROSTATA WITH WILD FILLED COCOA

1.In a bowl we add to the eggs the icing sugar and we begin to mix with the help of the electric whisk. 

2.Then add the butter at room temperature cut into small pieces .

3.We continue to work the mixture until obtaining a creamy consistency.

4.We sift and incorporate the flour, then the bitter cocoa and the baking powder.

5.We continue to work the dough first with the electric mixer, then with a spatula : the consistency of the dough we need to obtain must be smooth and soft.

6,We transfer the mixture into sac-à-poche and we make the base of the tart in a cake pan with an openable hinge previously coated with parchment paper, 22 cm in diameter.

7.With your fingers, we gently level the base and with the sac-à-poche we also make the edge of the cake which must be about 1 cm higher.

8.Separately, prepare the filling by mixing the ricotta cheese with chocolate chips and granulated sugar

9.We spread this cream on the pastry base and level it with the back of a spoon.

10.Finally we cook in a ventilated oven preheated to 180 ° for about 40-45 minutes.