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Gluten-free ricotta and chocolate tart

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Gluten-free ricotta and chocolate tart – 

Gluten-free tart with a soft and creamy ricotta cheese filling, enriched with chocolate chips.

Gluten-free ricotta and chocolate tart

Preparation time 1 hour (excluding rest in refrigerator for 2 hours)

Ingredients:

Gluten-free shortcrust pastry

250 grams of “Ricotta” cheese

50 grams of sugar

1 egg

70 dark chocolate

grechina

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.

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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.

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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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Gluten-free ricotta and chocolate tart

Gluten-free ricotta and chocolate tart

Gluten-free ricotta and chocolate tart

grechina

More gluten-free desserts:

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