Daring Bakers’ Challenge: Crostata al cioccolato e ricotta – Chocolate & Ricotta Tart – Tarte au chocolat et à la ricotta

(en français, plus bas)

“The 2010 November Daring Bakers’ challenge was hosted by Simona of Briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.”

..

I have just returned from Roma yesterday night! Our plane was delayed due to the heavy snowfall in Geneva… So,I had no chance to prepare and post my Daring Bakers’ challenge on time… However, the great thing is that I came back with lots of inspiration from our stay in Rome… (will post about it soon. Can you believe that it was the peak season for … artichokes… You should have seen me jumping around in the markets! Mr Artichoke had great difficulties to stop me from bringing by kilos and kilos of  artichoke back home…)

Initially, when I read the recipe for this month Daring Bakers’ challenge, I got very thrilled by Simona’s choice: a tart (“crostata”) filled with whatever we liked, the only condition being that the crust pastry is made by us! I had some ideas in mind, and suddenly, this unexpected 6 days-trip to Roma sent me to the crostate in original version!

For me, the best crostata I ate in Roma was filled with chocolate and ricotta…  I wanted to try it at home with even more chocolate, by adding chocolate in the pastry crust… Hence,  here is my entry for this month’s Daring bakers’ challenge: Crostata al cioccolato e ricotta.

The recipe for the pastry crust is following the one given by Simona (here), I only reduced the flour quantity and added cocoa powder and hazelnuts. I found the recipe for the filling in a book called “The flavours and Scents of Rome”

ingredients (for a 23cm diameter mould):

crust:

200g flour

100g sugar

25g unsweetened cocoa powder

30g dry roasted and powdered hazelnut

a pinch of salt

115 g cold, unsalted butter, cut into small pieces

1 large egg and 1 large egg yolk, lightly beaten

filling:

200g ricotta

25g unsweetened cocoa powder

25g grated chocolate (gianduja, for me)

75g sugar

1,5 egg or 2 small ones

Method:

for the crust:

Whisk together sugar, flour, salt, chocolate and hazelnut powder in a bowl.

Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs.

Make a well in the center of the mixture and pour the beaten eggs into it.

Use a fork to incorporate the liquid into the solid ingredients, and then use your finger tips.

Knead lightly until the dough comes together into a bal.

Wrap in plastic wrap and refrigerate for at least one hour.

Prepare the filling:

Beat the egg and slowly add all the other ingredients.

Baking:

Preheat the oven at 180°C.

Take the dough out of the refrigerator and roll it . Cover a mould with baking paper and put the crust on it.

Prick the dough with a fork in several places (about 10 times).

Spread the chocolate-ricotta mixture over it.

Cut some strips of dough and place it over the filling.

Sprinkle with a few pinches of powdered hazelnuts or glaze with a little beaten egg yolk.

Bake for 30 minutes.

Note: The pastry crust can be made without chocolate and with some orange or lemon zest.

Tarte au chocolat et à la ricotta

Je viens juste de rentrer de Rome hier soir! Notre avion a été retardé à cause des fortes chutes de neige à Genève et je n’ai donc pas pu préparer et publier mon post pour les Daring Bakers à temps… Cependant, il y a du bon dans ce retard, car  je suis revenue de notre séjour à Rome pleine d’inspiration… (Je prévois d’ailleurs bientôt un article à ce sujet. En plus, c’était en plein la saison des artichauts … … Vous auriez dû voir me tourner dans tous les sens en faisant les marchés! M. Artichoke a eu de grandes difficultés pour m’empêcher de rapporter des  kilos et des kilos d’artichauts à la maison …)

Quand j’ai découvert la recette pour le challenge de ce mois des Daring Bakers, j’ai tout de suite été très enthousiasmée par le choix de Simona: une tarte (“crostata”) à recouvrir /fourrer avec ce que l’on veut, la seule condition étant que la pâte soit fait maison! J’avais quelques idées en tête, mais ces 6 jour imprévus à Roma m’ont permis de déguster et découvrir plein de “crostate” en version originale!

Pour moi, la meilleure crostata j’ai mangée à Rome était au du chocolat et à la ricotta … J’ai toutefois décidé de la rendre encore plus chocolatée, en ajoutant du chocolat aussi dans la pâte… Voici donc ma recette pour le challenge des Daring Bakers de ce mois: crostata al cioccolato e ricotta.

La recette de la pâte reprend celle proposée par Simona (ici)  je n’ai modifié que  la quantité de farine et ajouté la poudre de cacao et de noisettes. J’ai trouvé la recette pour la garniture dans un livre intitulé “The flavours and Scents of Rome” (“Les saveurs et les senteurs de Rome”)

ingrédients pour un moule de 23cm de diamètre:

pâte:

200g de farine

100 g de sucre

25g de poudre de cacao non sucré

30g de noisettes grillées à sec, réduites en poudre

une pincée de sel

115 g de beurre non salé, froid, coupé en petits morceaux

1 gros œuf et 1 jaune d’oeuf, légèrement battus

garniture:

200g de ricotta

25g de poudre de cacao non sucré

25g de chocolat râpé (gianduja, pour moi)

75g de sucre

1,5 oeuf ou 2 petits

Préparation:

la pâte:

Mélanger le sucre, la farine, le sel, le chocolat et la poudre de noisettes dans un bol.

Travailler le beurre dans la farine jusqu’à ce que le mélange ait la consistance de grosses miettes.

Faire un puits au centre du mélange et versez les oeufs battus dedans.

Avec une fourchette, incorporer les oeufs dans les ingrédients solides, puis pétrir du bout des doigts.

Pétrir légèrement jusqu’à ce que la pâte forme une boule.

Recouvrir d’ un film plastique et réfrigérer pendant au moins une heure.

Préparation de la garniture:

Battre l’oeuf et ajouter petit à petit tous les autres ingrédients.

Cuisson

Préchauffer le four à 180 ° C.

Sortir la pâte du réfrigérateur et l’étaler.

Couvrir un moule de papier sulfurisé et déposer la pâte dans le moule.

Piquer la pâte avec une fourchette à plusieurs endroits (environ 10 fois).

Verser le mélange au chocolat-ricotta dessus.

Couper des bandes de pâte et les placer dessus, comme décoration.

Parsemer de quelques pincées de poudre de noisette ou dorer avec un peu de jaune d’œuf battu.

Cuire au four pendant 30 minutes.

Note: La pâte peut être faite sans chocolat et avec un peu d’orange ou zeste de citron.

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38 thoughts on “Daring Bakers’ Challenge: Crostata al cioccolato e ricotta – Chocolate & Ricotta Tart – Tarte au chocolat et à la ricotta

  1. What a beautiful crostata! I love that you even made a chocolate crust. Yum!!

    Oh, and I hope you stocked up on oodles of artichokes while in Rome! Those things are delicious! 😀

  2. Oh my… this looks incredible! Unfortunately I was unable to participate this month, but at least I get to drool over pictures like this. The combination of chocolate and ricotta sounds heavenly 🙂

  3. You are lucky being in Roma while the DBers was doing a crostata challenge great timing LOL LOL!!! I love photos of the food stalls and I notice some crostatine in the photos as well.

    Your chocolate on chocolate version looks so delicious I love the colour of the filling and the crust as well. Great work on this challenge.

    Cheers from Audax in Sydney Australia.

  4. Oh my: photos of artichokes in Rome and a chocolate crostata. I am not sure where I should rest my eyes. I am glad to read that the challenge matched your travel destination. Chocolate and ricotta is a combination that I also like a lot. Your crostata looks very nice.

  5. Your Crostata is indeed yery inspired. It looks absolutely delicious. The combination ricotta chocolate is something I’ll be trying very soon (OMG, my list is becoming endless LOL). Love the photos!

  6. Hi there, thanks for stopping by my blog earlier and nice to meet you. You’ve a very lovely blog here. Love your crostata. Very well presented. I’ve yet tried making my own.Hopefully, will soon! Thanks for sharing. Hope you’re having a wonderful day.
    Cheers, Kristy

  7. Hey Sweet Artichoke, I’m glad you had fun in Roma. I probably would have stocked up on artichokes too, and I’m not even named Sweet Artichoke (smile)…
    By the way, the filling on this tart looks amazing. I mean that too! What a decadent looking tart. Ooh, and then I read that it was ricotta & chocolate. Oh my Gosh…:)!

  8. Pingback: Tarte à la raisinée, a very Swiss pie! Tarte à la raisinée ou vin cuit « Sweet artichoke

  9. Greetings from Colorado! I’m bored to death at work so I decided to check out your blog on my iphone during lunch break.

    I love the recipe you present!

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