{"id":2850,"date":"2024-03-02T11:42:37","date_gmt":"2024-03-02T11:42:37","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=2850"},"modified":"2024-03-02T22:10:03","modified_gmt":"2024-03-02T22:10:03","slug":"lemony-ricotta-chocolate-and-pistachio-tart","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/lemony-ricotta-chocolate-and-pistachio-tart\/","title":{"rendered":"Lemony Ricotta, Chocolate and Pistachio Tart"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">This tart is decadently delicious and rich in classic ingredients, but also so delicate at the same time. Creamy sheep ricotta and dark chocolate filling is elevated by very fragrant freshly grated lemon zest, pairing so well with almost copious amounts of pistachios, all set in an almond, chocolate and cinnamon tart case. My little bow towards Sicily.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">For the pastry: <\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">155 g of plain flour, sifted<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">120 g of chilled butter, cubed<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 egg<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">55 g of caster sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">13-15 g of a good coca powder, sifted<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">50 g of ground almonds<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a few pinches of cinnamon to taste<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a pinch of salt<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><strong><span class=\"s1\">For the ricotta filling:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">460 &#8211; 480 g of sheep ricotta, passed through a sieve for extra creaminess<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3 eggs, separated<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">100 g of caster sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">grated zest from one unwaxed lemon<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">70 g of dark chocolate, finely chopped or grated<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><strong><span class=\"s1\">To decorate:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">100 g of pistachios, or more to your liking<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">some icing sugar <\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Mix in a large bowl all the dry ingredients for the pastry.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the butter and work the ingredients in your hands until obtaining the consistency of sand.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the egg combining all the ingredients into a smooth pastry. Form a bowl and then flatten it a little, wrap in a cling film and leave in the fridge for 40-60 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 170 C fan.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Grease a round spring form tin (23 cm in diameter) with butter.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Take the pastry out of the fridge and roll it out into a circle.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Place it in the tin and gently press the dough onto the bottom and inside of the baking dish. Trim the edges by rolling a rolling pin over the tart tin. Prick the bottom with a fork, line the dish with baking parchment and fill with dry beans or rice (this process will prevent the pastry from rising).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Place the baking tin in the oven and bake blind for 10-13 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Take it out, remove the baking parchment and leave to cool.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Prepare the ricotta filling:<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Mix in a bowl the ricotta, lemon zest, about 50 g of the sugar and the egg yolks.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Whisk the egg whites in a separate bowl until they start to form soft peaks. Add the remaining sugar and whisk again until firm and glossy.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Fold a third of the egg whites into the ricotta mixture, and then follow the process with the remaining quantity of the whisked egg whites, trying to keep as much air in as possible.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Lastly fold the chopped chocolate into the ricotta filling, pour it into the tart case, even out the surface and bake (170 C fan) for 30 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Take the tart out the oven and leave on a wire rack to cool down completely.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Remove it from the baking tin and gently move onto a large serving plate.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">To decorate:<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Chop about half of the pistachios and roll the rest in icing sugar. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Decorate the tart with alternate lines as on the picture and enjoy !<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This tart is decadently delicious and rich in classic ingredients, but also so delicate at the same time. Creamy sheep ricotta and dark chocolate filling is elevated by very fragrant freshly grated lemon zest, pairing so well with almost copious amounts of pistachios, all set in an almond, chocolate and cinnamon tart case. My little &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/lemony-ricotta-chocolate-and-pistachio-tart\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Lemony Ricotta, Chocolate and Pistachio Tart&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2851,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[394,395,396,397,398],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2850"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=2850"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2850\/revisions"}],"predecessor-version":[{"id":2854,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2850\/revisions\/2854"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/2851"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=2850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=2850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=2850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}