Dark Chocolate and Ricotta Tart with Salted Butterscotch Sauce | Scotsburn

Name: Dark Chocolate and Ricotta Tart with Salted Butterscotch Sauce | Scotsburn
Total time: 20 min
Ingredients: 310 mL (1 1/4 cups) all-purpose flour; 180 mL (3/4 cup) almond flour; 125 mL (1/2 cup) powdered sugar; 60 mL (1/4 cup) cocoa powder; 1 mL (1/4 tsp) salt; 125 mL (1/2 cup) melted Scotsburn butter; 225 g (8 oz.) dark chocolate, chopped; 250 mL (1 cup) Saputo Ricotta di Campagna Cheese; 125 mL (1/2 cup) Scotsburn 35% m.f. whipping cream; 2 eggs; 60 mL (1/4 cup) sugar; 60 mL (1/4 cup) Scotsburn salted butter; 125 mL (1/2 cup) packed brown sugar; 2 mL (1/2 tsp) vanilla extract; 1 mL (1/4 tsp) sea salt or fleur de sel; Sea salt flakes, to serve (optional)

www.scotsburnmilk.ca

A recipe to make Dark Chocolate and Ricotta Tart with Salted Butterscotch Sauce using Scotsburn butter and whipping cream. Up to 10 portions of this delicious dessert in only 1 hour and 20 minutes.

View full recipe on www.scotsburnmilk.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.scotsburnmilk.ca.

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