Pear, Chocolate and Ricotta Crostata by @cakeofgina_

1h8

8 servings

🌾

250 g

All-purpose flour

🧈

130 g

Butter

🍬

230 g

Powdered sugar

🌾

100 g

Hazelnut flour

🥚

3

Egg

🧂

Salt

🧀

400 g

Ricotta

🍫

100 g

Dark chocolate

🍫

20 g

Unsweetened cocoa powder

🍐

2

Pear

  1. Combine
    • All-purpose flour
    • Butter
    • Egg

    Make the hazelnut shortcrust using the sandy (sabbiato) method, combining the flour, cold butter, powdered sugar, hazelnut flour, egg and a pinch of salt.

  2. Roll

    Roll the dough out to 3mm thickness between two sheets of parchment paper.

  3. Rest

    Let the dough rest for one hour.

  4. Line

    Line the tart ring with the shortcrust.

  5. Combine
    • Ricotta
    • Powdered sugar

    Combine the ricotta with the sugar, mixing well.

  6. Add
    • Eggs

    Add the eggs, mixing well.

  7. Add
    • Dark chocolate

    Add the melted and slightly cooled dark chocolate.

  8. Add
    • Unsweetened cocoa powder

    Add the cocoa powder.

  9. Pour

    Pour the cream into the shortcrust shell.

  10. Arrange
    • Pear

    Arrange the pear slices inside in a fan pattern.

  11. Bake

    Bake at 180 degrees for 35 to 40 minutes.

Pear, Chocolate and Ricotta Crostata by @cakeofgina_

1h8

8 servings

🌾

250 g

All-purpose flour

🧈

130 g

Butter

🍬

230 g

Powdered sugar

🌾

100 g

Hazelnut flour

🥚

3

Egg

🧂

Salt

🧀

400 g

Ricotta

🍫

100 g

Dark chocolate

🍫

20 g

Unsweetened cocoa powder

🍐

2

Pear

Preparation Steps

  1. Step 1/11

    Make the hazelnut shortcrust using the sandy (sabbiato) method, combining the flour, cold butter, powdered sugar, hazelnut flour, egg and a pinch of salt.

    🌾All-purpose flour
    🧈Butter
    🍬Powdered sugar
    🌾Hazelnut flour
    🥚Egg
    🧂Salt
    🥣mixing bowl

  2. Step 2/11

    Roll the dough out to 3mm thickness between two sheets of parchment paper.

    📜parchment paper
    🥖rolling pin

  3. Step 3/11

    Let the dough rest for one hour.

  4. Step 4/11

    Line the tart ring with the shortcrust.

    🍰tart ring

  5. Step 5/11

    Combine the ricotta with the sugar, mixing well.

    🧀Ricotta
    🍬Powdered sugar
    🥣mixing bowl
    🥄whisk

  6. Step 6/11

    Add the eggs, mixing well.

    🥚Eggs
    🥣mixing bowl
    🥄whisk

  7. Step 7/11

    Add the melted and slightly cooled dark chocolate.

    🍫Dark chocolate
    🥣mixing bowl
    🥄whisk

  8. Step 8/11

    Add the cocoa powder.

    🍫Unsweetened cocoa powder
    🥣mixing bowl
    🥄whisk

  9. Step 9/11

    Pour the cream into the shortcrust shell.

    🍰tart ring

  10. Step 10/11

    Arrange the pear slices inside in a fan pattern.

    🍐Pear

  11. Step 11/11

    Bake at 180 degrees for 35 to 40 minutes.

Composition

Ingredients

Types

Grains, Dairy, Sweeteners, Eggs, Spices, Confectionery, Fruits

Ingredients

All-purpose flour, Butter, Powdered sugar, Hazelnut flour, Egg, Salt, Ricotta, Dark chocolate, Unsweetened cocoa powder, Pear

Notes

All-purpose flour (type 00 flour, for the shortcrust), Butter (cold, for the shortcrust), Powdered sugar (for the shortcrust), Egg (medium, for the shortcrust, for the filling), Salt (for the shortcrust), Ricotta (for the filling), Dark chocolate (melted and cooled slightly, for the filling), Unsweetened cocoa powder (for the filling), Pear (sliced, arranged in a fan on top)

Allergens

Gluten, Milk, Eggs, Soy

Dietetics

Dietary regimen

Pescatarian, Vegetarian

Calories

390 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 38g, Fat: 22g, Fiber: 2.5g, Sugars: 25g

Nutritional Information

Minerals

Calcium: 110mg, Iron: 1.8mg, Magnesium: 35mg, Potassium: 220mg, Sodium: 110mg

Vitamins

Vitamin A: 120mcg, Vitamin E: 1.5mg, Riboflavin (B2): 0.15mg

Preparation

Time Information

Preparation

30 minutes

Cooking

38 minutes

Overall

1 hour 8 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Everyday, Autumn Baking

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Creamy, Crumbly

Flavors

Chocolatey, Sweet, Nutty, Fruity

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container,due to ricotta and egg filling), freezer : 1 month (wrap slices tightly,thaw in fridge before serving,texture of pears and filling may change slightly), room temperature : a few hours (only short-term before serving,not recommended for storage due to dairy filling)