Chocolate and ricotta tart. And’ one of the most traditional Sicilian cakes and Sicily we call “baked cassata”: the Sicilian origin is realized by the addition of cinnamon, candied fruit and lemon zest in the cream of ricotta cheese. This sweet delicious and easy baked cassata is also called because the filling contains practically all the ingredients of the cassata and my house is being prepared from time immemorial. The tart goes ' blanket’ with the short pastry, in order for the cheese doesn't go into boil and does not dry. On my channel You Tube you will also find the video step by step recipe, both the pastry is of the filling. Try it in the morning with coffee or, accompanied by a sauce with berries, for a dinner with friends. If you like sweets with ricotta, once tasted this pie will not stop more than redo. Do not forget to go to have a look at all my RECIPES OF PIES, sweet and savory. Have a good day!
CHEESE AND CHOCOLATE TART or CASSATA BAKED (Sicilian recipe)Print This
- DOSES FOR PIE DA 22-24 CENTIMETERS
- FOR THE FILLING:
- 600 grams of ricotta cheese
- 170 grams of sugar cash
- 70 grams of dark chocolate
- 40 grams of mixed candied fruit
- cinnamon, to taste
- vanilla extract, to taste
- grated rind of an orange
- FOR THE PASTRY:
- 400 grams flour 00
- 200 g of cold butter
- 160 grams of sugar
- grated zest of one lemon
- vanilla extract, to taste
- two egg yolks
- a pinch of fine salt
The ricotta tart and chocolate, or baked cassata, is a sweet easy to prepare.
PER THE PASTRY. Put the flour on the work surface and make a hole in the Center: Add the cold butter cut into small pieces and work quickly with your fingertips. Combine egg yolk and half (keep the rest aside to brush the surface of the tart), sugar, vanilla, the lemon zest and a pinch of salt and knead the dough until it becomes smooth and homogeneous, No lumps of butter. Wrap the dough in plastic wrap and put it into the refrigerator to rest for at least 30 minutes. Preheat the oven at 180 degrees.
FOR THE FILLING. In a large bowl the ricotta with the sugar until it becomes soft and smooth. Add the chopped chocolate into pieces not too small, to avoid that melts during cooking (alternatively you can use chocolate chips) and then all the other ingredients. Grease and flour the cake tin, then coat the bottom and sides with a layer of pastry high 3-4 millimeters; puncture the bottom with a fork.
Pour the filling of ricotta cheese and chocolate into the pan, leveled with a spatula and cover with another pastry disc, rimboccandola well at the edges. Brush the baked cassata with the remaining egg yolk diluted with a teaspoon of milk, and bake for about 40 minutes. Cool the tart with ricotta and chocolate and serve sprinkled with icing sugar. Have a good day!
THE PAIRING: With this we recommend a tart Torcolato di Breganze, wine of the Vicenza province whose honeyed aromas they bond well with the fragrance of butter pastry, as well as its softness is able to support the complex taste of dark chocolate. We recommend in particular the Torcolato 2009 the company Maculan.