pistachio-chocolate-ricotta cake
Servings: 16 pieces
ingredients:
for the pastry:
- 250 g all-purpose flour
- 125 g butter
- 1 egg
- a pinch of salt
for the filling:
- 500 g ricotta
- 80 g icing sugar
- 3 eggs
- zest of an organic orange
- 25 g pistachios (minced)
- 75 g dark chocolate (grated)
for the top:
- 25 g pistachios (minced)
equipment:
- tart form (28 cm)
- egg whip
- rolling pin
how to:
- Preheat the oven to 180° C w/ fan.
- Put all ingredients for the pastry in a bowl & knead together w/ your hands.
- Form a ball & roll out the pastry between sheets of cling film. Remove the cling film & put the pastry in the tart form. Adjust the pastry to the tart form.
- Let it prebake for about 20 min.
- In the meantime prepare the orange zest & grate the chocolate.
- In a bowl whisk together the ricotta, the icing sugar & the eggs.
- Add orange zest, grated choclate & minced pistachios.
- As soon as the prebaking is finished reduce the heat in the oven to 160° C.
- As soon as the pastry has cooled down - about 10 min - pour the filling into the pastry. Sprinkle w/ the rest of the pistachios.
- Bake in the oven for about 35 min.
Notes
Prep Time: It's about 10 min for the pastry & about 20 min for the filling. The filling will be made when the pastry is in the oven for prebaking.
Cook Time: It's about 20 min for the pastry (prebaking) & about 35 min for the tart.
Pistachios: I used minced pistachios from my trusted food store. Of course you may also start w/ fresh pistachios, peel them & chop them finely.
The tart may be cut into 16 small pieces taking into account that it is a rich tart. You may also opt for 12 pieces.
The tart is fine on your kitchen counter (covered) for 1 day & for 3-4 days in your fridge.
Sorry: no experience w/ freezing!