CROSTATA DELIZIOSA RICOTTA E CIOCCOLATO⭐RITA CHEF | Cremosa e fragrante.

#RitaChef #Crostata
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SUBTITLES IN YOUR LANGUAGE. INGREDIENTS IN INFOBOX.
🔎Oggi, prepariamo insieme una CROSTATA DELIZIOSA RICOTTA E CIOCCOLATO. E’ profumata, golosa e bella da portare in tavola.
🇮🇹 INGREDIENTI PER UNO STAMPO DA 24CM:
Pasta frolla:
2 uova medie
100 gr di zucchero
80 gr di olio di girasole
8 gr di lievito vanigliato
Vaniglia in polvere
320 gr di farina 0/00
Farcia:
750 gr di ricotta
180 gr di zucchero
100 gr di gocce di cioccolato
Scorza di 1 arancia Bio
1 fiala di aroma di rum
SPENNELLARE LA CROSTATA CON LATTE (TEMPERATURA AMBIENTE) PRIMA DI INFORNARE.
CUOCERE IN FORNO VENTILATO PRERISCALDATO A 175° PER 40 MINUTI CIRCA.
🇬🇧 INGREDIENTS FOR A 24CM MOULD:
Shortcrust pastry:
2 medium eggs
100 gr of sugar
80 gr of sunflower oil
8 gr of baking powder
Vanilla powder
320 gr of flour
Filling:
750 gr of ricotta cheese
180 gr of sugar
100 gr of chocolate chips
Zest of 1 organic orange
1 vial of rum flavouring
BRUSH THE TART WITH MILK (ROOM TEMPERATURE) BEFORE BAKING.
BAKE IN A PREHEATED CONVECTION OVEN AT 175° FOR ABOUT 40 MINUTES.
🇫🇷 INGRÉDIENTS POUR UN MOULE DE 24 CM:
Pâte sablée:
2 oeufs moyens
100 gr de sucre
80 gr d’huile de tournesol
8 gr de levure chimique
Vanille en poudre
320 gr de farine
Farce:
750 gr de ricotta
180 gr de sucre
100 gr de pépites de chocolat
Le zeste d’1 orange bio
1 flacon d’arôme de rhum
BADIGEONNER LA TARTE DE LAIT (TEMPÉRATURE AMBIANTE) AVANT LA CUISSON.
CUIRE DANS UN FOUR À CONVECTION PRÉCHAUFFÉ À 175° PENDANT ENVIRON 40 MINUTES.
🇪🇸 INGREDIENTES PARA UN MOLDE DE 24 CM:
Pastel:
2 huevos medianos
100 gr de azúcar
80 gr de aceite de girasol
8 gr de levadura quimica
Vainilla en polvo
320 gr de harina
Relleno:
750 gr de queso ricotta
180 gr de azúcar
100 gr de chispas de chocolate
Ralladura de 1 naranja ecológica
1 vial de aroma de ron
CEPILLE LA TARTA CON LECHE (TEMPERATURA AMBIENTE) ANTES DE HORNEAR.
HORNEE EN UN HORNO DE CONVECCIÓN PRECALENTADO A 175° DURANTE UNOS 40 MINUTOS.
مكونات قالب 24 سم: 🇸🇦
المعجنات:
2 بيضة متوسطة
100 غرام من السكر
80 غرام من زيت عباد الشمس
8 غرام من خميرة الفانيليا
مسحوق الفانيليا
320 غرام من الطحين
ملء:
750 غرام جبنة الريكوتا
180 غرام من السكر
100 غرام من رقائق الشوكولاته
بشر 1 برتقال عضوي
1 قارورة من نكهة الروم
ادهن التورتة بالحليب (درجة حرارة الغرفة) قبل الخبز.
تخبز في فرن حراري محمى على حرارة 175 درجة لمدة 40 دقيقة تقريبا.
#Crostata #RitaChef #Tart #TartRecipe #Tutorial #Tarte #CrostataRicottaCioccolato #Chocolate #Ricotta #Orange #CrostataDeliziosa #Cooking #Cioccolato #Viral #ViralVideo
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Hello everyone from Rita and welcome to my YouTube channel RITA CHEF CHANNEL. Today we prepare a delicious tart with ricotta and chocolate. A truly perfect combination: it’s delicious. fragrant and beautiful to bring to the table. Before going to the kitchen, I remind you

As usual to subscribe to my channel, if you are not already registered, to share my video recipes with your friends and to click on the bell to receive notifications of my next videos. Let’s start with the preparation of the filling for our tart: we need ricotta, you choose whether you prefer

Broken cow’s or sheep’s ricotta, in my case it is cow’s ricotta. we will then use the zest of an organic orange, granulated sugar, chocolate chips and rum flavouring. I immediately add the sugar to the ricotta, the aroma of Rom, the orange zest, work with a spatula, add the chocolate chips…

Our very fragrant filling is ready, we put it in the fridge. And now it’s time to prepare the shortcrust pastry: I’ve already put two eggs in a bowl, I add the sugar , I add sunflower oil and we continue to work , now we mix the powders: I’ve already sifted

The flour, I add the yeast and the vanilla powder. .. and now I add the powders to the bowl , I mix everything, initially with the spatula then I continue by hand. In less than a minute the pastry is ready, soft and elastic…

I let it rest for 5 minutes and we proceed to roll out the base of the tart. We spread half the dough on the sheet. At this point we can put the base inside a mold. I’m using a 24cm diameter mold, I

Put baking paper on the bottom, and I buttered and lightly floured the edges. Now we pierce the base with the tines of a fork and then put the ricotta filling inside. The base is ready, now we proceed to roll out the rest of the shortcrust pastry and cut it into strips

and our weaving is finished… and now we cut off the excess pastry and the tart is ready! With the leftover shortcrust pastry we can make these very small decorations to put on the tart… Now we have to brush the dough with a little milk at

Room temperature… and now we can cook the tart in a preheated fan oven at 175° for 40-45 minutes. Here is our freshly baked RICOTTA AND CHOCOLATE TART, now before removing it from the mold you need to let it cool completely.

Here’s the slice: it’s beautiful to look at, very fragrant and truly delicious! Well if you liked my chocolate ricotta tart, put LIKE and I’ll meet you at my next video recipe, I invite you as usual to subscribe to my channel

To share my video recipes with your friends and click on the bell to receive notifications of my next videos. A big hug to all of you from Rita.