• Subscribe to RSS Feed
  • Thermomix Recipes on Facebook
  • Thermomix Recipes on Twitter
  • Thermomix Recipes on Google Plus
  • Thermomix Recipes on Pinterest
  • Thermomix Recipes on YouTube

Sweet Ricotta Cheese and Custard Tart with Chocolate Thermomix

I call this Sweet Ricotta Cheese and Custard Tart with Chocolate flakes Valeria's Tart. Valeria is my sister, and a Thermomix admirer too. She has two daughters like me (in practice they are twin cousins) and she works (a lot). This dessert has always been her signature dish.

Absolutely her cake. I don't know where she got the recipe and probably neither does she. She's been preparing it for years and it is always perfect.

For this reason, this cake can't be called with a different name!


For the short pastry
- 300 g Flour
- 130 g Butter
- 80 g Sugar
- 1 Egg and 1 Yolk

For the filling
- 1/2 dose Thermomix Custard
- 200 g Cow Milk Ricotta Cheese
- 50 g Dark Chocolate

How to prepare the Sweet Ricotta Cheese and Custard Tart with Chocolate

Prepare the short pastry.

Add sugar, eggs, flour and butter in the mixing bowl of your Thermomix. 1 Min. Speed Dough Mode.

Wrap the dough with a cloth and put in the fridge for 15 Min.

Prepare half a dose of Thermomix Custard. Wait until it is lukewarm.

Add ricotta cheese. 10 Sec. Speed 5. Put aside.

Clean very well the bowl with the spatula. (there's no need to wash it).

Put chocolate in the mixing bowl. Grind at Speed 9 until it is reduced into flakes. I won't tell you the time because it depends on your chocolate thickness. I use very big pieces. I think they are delicious and very easy to use because they are preserved in a big pack and every piece weights exactly 50 g. Obviously, if your chocolate is less thick, you'll need less seconds to grind.

Add chocolate to the custard and the ricotta cheese mixture. Mix 6 Sec. Speed 3.

Roll out 3/4 of the short pastry in a baking pan and pour in the custard with ricotta cheese and chocolate.

With the remaining short pastry, form some strips, twist them and put it on the cake.

Bake 30 Min. 200°C.

Translated from the Italian recipe
Crostata di Ricotta e Crema con Cioccolato Bimby


Related Posts Plugin for WordPress, Blogger...