Ricotta and chocolate tart – Food & Home Magazine
TO DRINK: A shot of white sambuca Ingredients - PASTRY - 380g cake flour - 50ml sugar - grated peel of 1 lemon - 150g butter, cubed - 2 egg yolks - 30ml fresh
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Cooking tools:
- Springform pan
- Piping bag
- Fine-mesh sieve
- Rolling pin
- Kitchen scale
- Cooling rack
- Grater
- Chef's knife
- Cutting board
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Spoon
- Aluminum foil
- Measuring cup
- Measuring spoon
Ingredients
- PASTRY
- 380g cake flour
- 50ml sugar
- grated peel of 1 lemon
- 150g butter, cubed
- 2 egg yolks
- 30ml fresh lemon juice
- 50ml cold water
- 900g ricotta
- 200ml fresh cream
- 1 egg, separated
- 150g sugar
- 60ml Bacardi rum
- 30ml vanilla extract
- 60ml mixed candied peel, diced
- 100g dark chocolate, cubed
- 50ml pine nuts, blanched, coarsely chopped
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