For The Sweet Pastry
- 190g Plain Flour
- 100g Unsalted Butter, Cubed, Plus Extra For Greasing
- 2 Tablespoons Caster Sugar
- 3 Tablespoons Water, Cold
For The Filling
- 1 Tablespoon Instant Coffee
- 1 Tablespoon Water
- 2 Tablespoons Baileys Liqueur
- 1.25kg Ricotta Cheese
- 120g Caster Sugar
- 2 Tablespoons Plain Flour
- Pinch Salt
- 120g Dark Chocolate, 70% Cocoa Solids, Finely Chopped, Plus An Extra 50g For Decoration
- 4 Medium Egg Yolks
- ½ Teaspoon Vegetable Or Sunflower Oil
Found in This Book
Feast your eyes on the finest coffee and ricotta tart! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Grease a 25cm diameter spring-form tin with butter.
To prepare the pastry, sift the flour in a large bowl and add in the butter. With your fingertips, rub the butter into the flour until fine and crumbly. Stir in the sugar and pour in 3 tablespoons of cold water. Pinch with your fingers to form a dough and add a little more water if necessary. Turn the dough out onto a lightly floured surface and gather together into a ball. Cover with cling film and leave it to rest refrigerated for 10 minutes.
Place the rested dough on a lightly floured surface and roll out to ½ cm thickness. Line the tin in a way that the pastry comes about two thirds of the way up the side. Cover with cling film and refrigerated while preparing the filling.
Place the instant coffee in a cup and dissolve in 1 tablespoon of water and the Baileys. Set aside.
Place the ricotta cheese in a large bowl and add in the sugar, flour and salt. Mix all together until smooth. Pour in the coffee mixture, chopped chocolate and egg yolks and stir until well mixed.
Spoon the filling into the pastry shell and smooth the top. Cover with cling film and chill for 45 minutes.
Preheat the oven to 180°.
Place the tin on a baking tray and bake in the middle of the oven for 1 hour. Turn off the oven, slightly open the door and leave the tart to cool in the oven.
Place the remaining chocolate in a small saucepan and pour over the oil. Stir and melt over a very low heat.
Take the tart out of the oven and lift out of the mould. With the help of a fork, drizzle over the melted chocolate.
Slice and serve at room temperature.
Once you’re done, simply sit back and enjoy your coffee and ricotta tart and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.