Sweet tart with “ricotta” cheese

This tart I prepared in two different variants, the first time with the dark chocolate and the second with cranberries, but the possibilities are endless: raisins, cherries, caramel ... it is important pay attention to some fruit that could then be acidic after de cooked.

Sweet tart with “ricotta” cheese and chocolate

Ingredients:
short crust pastry
5.2 OZ (150 grams) ricotta
5.2 OZ (150 grams) cream cheese
2 egg whites (optional)
1 egg
3 tablespoons sugar
1 package of dried cranberries (variant with cranberries )
2.8 OZ (80 grams) in drops of dark chocolate (chocolate variant)

Time: 1 hour
Difficulty: Easy
Oven: 356° F

Prepare the pastry with this recipe. Meanwhile, resting in the refrigerator, prepare the filling cream: mixing the “ricotta” cheese with the cream cheese and sugar. Stir in the egg and egg whites whipped (I used the egg whites put forward by preparing puff pastry).
Please note that no lumps are formed. If you want to prepare the chocolate version combine the cream with chocolate chips or crumbled, for that with cranberries put them in the cream. Into both cases mix well.
Spread the base of pastry leaving aside 4 strips for decoration, butter a tart tin and line it with the dough, pour the cream, creating the typical plot with 4 strips and round the edges. Bake in oven for 40-45 minutes. Serve cold sprinkled with icing sugar.

See the recipe in printable PDF