Gluten Free Italian Chocolate Chip and Ricotta Tart
Prep Time30 minutesmins
Servings: 10
STUFF YOU NEED
For the crust
300ggluten free flourwe used cuputo brand
2eggs
100gcastor sugaror monk fruit
120gbuttersoftened
For the filling
250gricotta cheese
250gmascarpone cheese
80gsugaror monk fruit
1egg yollk
80gchocolate chips
For the pears
2pearspeeled and chopped into cubes
300 mlwater
1tbs.sugaror monk fruit
NOW WHAT
Start with the crust. In a mix master (or by hand) mix/knead the flour together with sugar, butter, egg and salt until a smooth dough forms.
Wrap it with some cling wrap and put it in the fridge for 30 minutes.
Pre-heat oven to 180°C (355°F) and line your spring-form pan or pie pan (23 cm / 9 in).
Let's get the pears started. In a sauce pan add the water and sugar on medium heat. Stir until sugar is dissolved.
Add the pears and cook for about 10 minutes or until the pears are tender. Place the pears in a colander to drain, set aside and allow to cool.
Now, for the cheese filling. In a mix master whisk the ricotta cheese, mascarpone cheese, egg yolk and sugar/sweetener until smooth.
Add the choc chips and cooled pear and mix with a spatula. Set aside in the fridge.
Take the dough out of the fridge, place it on a sheet of baking paper and roll it to about 1.5 cm in thickness.
Put the dough into the greased/lined spring-form pan or pie pan and press it down across the base and edges of pan.
Cut the extra dough away and keep the trimmings to use as decoration.
Pour the cheese mixture into the crust and decorate with dough trimmings. We rolled ours out and cut long pieces to criss-cross on top.
Place into oven and bake for 35-40 minutes or until golden brown.
Allow to cool and serve. YUM!
MERRYMAKER TIP
To make this recipe a little easier you could skip the pears. Still delicious! Also, in this recipe we used proper sugar, feel free to swap to monk fruit sweetener.