23 gen 2010

Ricotta crust with chestnut and coconut flour

Ingredients for the pastry:

150 g coconut flour
150g of chestnut flour
100 g butter
1 egg
150 gr sugar
1 packet of yeast
1 tablespoon water

Ingredients for the filling:
600g fresh ricotta
1oo g sugar
50 g dark chocolate into small pieces

Procedure for the pastry:
Paid before the dough ingredients in powder (flour, sugar and yeast, then add liquids (butter, water and egg) mix with a whisk to for a couple of minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour (I have prepared the day before)

Procedure for the ricotta cream:
Put the ricotta cheese and sugar in the dough and with the wire whip turn at maximum speed for about 1 minute, add the chocolate and blend cream with a spatula.
For the crust:
Grease a baking pan and line the edges with the dough too (save a little aside) pour over cream cheese and decorate with the strips (with the mixture set aside) to form the squares. (If the dough is sticky sprinkle with icing sugar) Bake at 180 degrees for 45 minutes. Before serving, sprinkle with icing sugar.

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