Preparation
How to make a ricotta and chocolate tart?
Classic method
Mix sugar, almond flour and flour sifted with baking powder. Place on the counter and make a fountain in the middle. Add egg yolks, margarine cut into pieces, almond flavor and a pinch of salt. Knead with your fingertips, then quickly with your hands until you get a smooth and uniform dough.
With Thermomix
Place flour, almond flour, baking powder and sugar in mixing bowl and mix for 3 seconds/speed 3. Add all remaining ingredients for 20 seconds/speed 5.
The rest for 2 procedures
Form the dough into a ball and place it in a clean cloth or cling film for at least 30 minutes in the refrigerator.
Break the chocolate.
Sift the ricotta and mix it with a spoon into the sugar and rum. Add the chocolate, cover with cling film and put it in the fridge.
Grease a 24 cm diameter cake tin. Turn on the oven to 180 degrees.
Remove the dough from the fridge and knead lightly (leave a piece for decorative strips). Roll out the dough on a lightly floured pastry board and line the bottom and edges of the tin with it, pricking it with a fork. Cover with the ricotta filling. Roll out the reserved dough, cut into strips and decorate the tart with it.
Beat the egg and brush the surface of the strips. Bake at 180 degrees for about 35/40 minutes. The surface should brown. Remove the ricotta and chocolate tart from the oven. Leave to cool and serve.
