Gluten-free ricotta and chocolate tart –
Gluten-free tart with a soft and creamy ricotta cheese filling, enriched with chocolate chips.
Preparation time 1 hour (excluding rest in refrigerator for 2 hours)
250 grams of “Ricotta” cheese
50 grams of sugar
70 dark chocolate
Make the gluten-free shortcrust pastry and let it rest in the refrigerator for 1 hour.
Meanwhile, beat the egg with the sugar until it becomes puffy and fluffy, add the ricotta cheese and beat again.
Coarsely chop the chocolate and add to the mixture.
Take the shortcrust pastry and use 2/3 to make base and walls; prick the base with a fork and put the filling, with the remained dough make the classic cross strips or any other decoration you prefer.
Bake at 180°C for 40 minutes, let it cool and place in refrigerator for at least 1 hour before serving.
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