Italian open pie – Crostat with chocolate and ricotta
Ingredients
The following components will be required to prepare the dough:
- flour – 400 g;
- butter – 200g; pc.;
- salt – ¼ tsp
for the preparation of filling:
- ricotta – 500 g;
- sugar – 180 g;
- vanilla sugar – 10 g; table;
- orange peel;
- black chocolate – 100 g. Add salt, sugar and eggs, butter cubes or rub it on a grater. Mix everything with a mixer in a homogeneous crime. Collect everything in a single ball. Wrap it with a film and refrigerate for 30 minutes.
then mixed with vanilla and regular sugar, eggs and starch. Grind or rub the chocolate and add to the mass. The orange peel can be placed at will.
divide into two halves. Roll out a cake that should be about 24 cm in diameter. Put on the bottom of the mold and cut the extra edges. From the second half of the dough, roll the roller and put along the walls. Now you can pour the stuffing. Make strips from the dough and put them well on top of the stuffing. Grease them with egg and bake at 180 degrees for 25 minutes. Delicious!
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