Sunday, 4 November 2012

Ricotta, cocoa and almonds tart

There was a time when the world looked almost exactly as it does now, except for a few tiny details. The climate was different, the plants didn't look like they do now, there were more volcanoes and the birds were not sure what they were exactly yet. Oh and there were dinosaurs. Lots of 'em. In fact, it was full of dinosaurs. However, people today are mistaken as to the dinosaurs' true nature. Some say that they were bloodthirsty (so are bats), that they were brutal (so are angry guinea pigs), and that they lacked intelligence (so do some people). Others on the contrary say that they were excellent chess players. Others still claim that had there been other more evolved animals there, the dinosaurs would have made excellent and quite tender steaks.
Needless to say, this is all nonsense. Whoever thinks they're right are wrong. Luckily, it so happens that Divine Cherry and Celestial Dragon have decided in this exclusive revelation to tell the world what dinosaurs really were: excellent cooks. And the greatest pâtissier of his time was undoubtedly Lurp'Akk, the most famous Euoplocephalus this side of the oven. As it so happened, he was a great friend of Divine Cherry and Celestial Dragon. One day, the three of them were sitting on a hard rock having a coffee (or café as Lurp'Akk liked to call it). They were discussing about a large variety of subjects such as taxonomy, tax evasions and taxi fares. All of a sudden, both Lurp'Akk and Divine Cherry looked up from their café. They looked each other in the eyes. (At least, Lurp'Akk expressed the unmistakable intention of wanting to do so). Indeed, they had both just seen a curious formation of rocks and mud on the wall of their hard rock café-holding chairs. And they had both been inspired. The curious formation was brown and beige, and reminded Divine Cherry of almonds and chocolate, while to Lurp'Akk it called to mind mud and rocks.
And so it was that this cake was created. Of course, it was then but a rather rudimentary version of this version, but it nonetheless remains that the original spark for its creation occurred back then. But what of Celestial Dragon? Well, unused as he still was to coffee, he burned his tongue with it. Unfortunately, that inferred an instinctive reaction that expressed itself, due to the high content of sulphur in the air, as a gargantuan fiery sneeze...

Ricotta, cocoa and almonds tart - recipe adapted from Sale&Pepe

- 150 g plain flour
- 100 g butter
- 50 g cocoa
- 2 eggs
- 40 g icing sugar
- 300 g ricotta
- 100 g almonds, finely grated
- 100 g sugar
- 1 egg yolk
- 100 ml cream
- 50 g dark chocolate
- salt

Work quickly with your fingers (or a mixer) the flour, cocoa, icing sugar, a pinch of salt and the cold butter, cut in pieces, in order to form small crumbs. add the egg and form a ball of dough. Cover the dough with cling film and let it rest in the fridge for 30 min.
Grease and flour the tart mould and lay the dough. Mix in a bowl the ricotta, cream, sugar, grated almonds and the yolk.
Pour the ricotta filling over the dough and bake for approx 40 minutes in the preheated oven at 150C.

Torta di ricotta, mandorle e cacao - ricetta adattata da Sale e Pepe
-150 g farina
- 100 g burro
- 50 g cacao amaro in polvere
- 2 uova
- 40 g zucchero a velo
- 300 g ricotta
- 100 g mandorle, tritate finemente
- 100 g zucchero semolato
- 1 tuorlo
- 100 ml panna fresca
- 50 g cioccolato fondente
- sale

Con la punta delle dite lavorate velocemente (oppure usate un mixer) la farina con il burro freddo tagliato a tocchetti, lo zucchero a velo, il cacao e un pizzico di sale, in modo da formare delle briciole.  Unite l'uovo e formate una palla. Avvolgetel'impasto in pellicola e lasciate riposare in frigo per 30 minuti almeno.
Imburrare e infarinare una teglia e stendere la frolla. In una ciotola, mescolare la ricotta, la panna, lo zucchero semolato, le mandorle tritate e il tuorlo.
Versate il composto di ricotta sulla base di frolla.
Infornare per 40 minuti circa in forno caldo a 150°C.

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