Chocolate and ricotta tart i.e. baked cassata. The baked cassata is one of the most traditional and beloved Sicilian sweets of Sicilian pastry. May the origin of this sicilian bakery dessert be sensed by the addition of cinnamon, candied fruit and lemon zest in the cream of ricotta cheese. On my channel You Tube you will also find the VIDEO RECIPE STEP BY STEP ricotta and chocolate tart, both the pastry is of the filling. This exquisite and easy dessert is also called baked cassata because it is the filling of the SICILIAN CASSATA 'cashed in’ in shortcrust pastry and baked. In my house it has been prepared since time immemorial. The recipe I leave you, In fact, it's my great-grandmother's.
The tart goes ' blanket’ with the SHORT PASTRY, in order for the cheese doesn't go into boil and does not dry. Try it in the morning with coffee or accompanied by a berry sauce, for a dinner with friends. MI recommend, ricotta must be sheep's and very fresh. Or, only viable alternative, an extraordinary apulian cow ricotta. I recommend using a quality chocolate, extra fondant, or a Modica chocolate, so that it does not melt in cooking staining the sweet.
If you like desserts with ricotta, for which Sicily is famous, know that once you taste this tart you will never stop doing it again. Although I suggest you enlarge your passion for all kinds of CAKE WITH CHEESE, like ZUCCOTTO SICILIAN CASSATA ICE CREAM, the COLD FRUIT AND COTTAGE CHEESE TART, the QUICK RICOTTA AND LEMON BISCUITS and many more. And do not forget to go to have a look at all my RECIPES OF PIES, sweet and savory. Have a good day!
DOSES FOR PIE DA 22-24 CENTIMETERS
- FOR THE FILLING
600 grams of ricotta cheese
170 grams of extrafino or icing caster sugar
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.
FOR 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!
MATCHING: 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 dell'azienda Maculan.