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

Stuffed "paccheri"

Ingredients for 4 people:

• 24 pasta like "paccheri"
• 24 prawns
• 5.64 OZ (160 grams) of ricotta cheese
• 3.53 OZ (100 grams) of spinach
• 3.53 OZ (100 grams) of fresh salmon
• 1 bottle of 33 ml of double malt beer
• 1 tablespoon oil EVO
• salt
• pepper

Time: 1 hour

Cook the salmon steamed with a solution of water flavored with ½ bottle of lager beer.
After 5 minutes, remove the salmon fillet, let it cool, crumble and add it to 80 gr. ricotta cheese. Pepper to taste, and this is the first salmon mousse.
Steaming in salt water, the spinach for 5 minutes, then add them to 80 gr. ricotta cheese (spinach mousse).  

Boil the "paccheri" in salted water and simultaneously stir-fry the prawns blending with the remaining beer. Season with salt.
Cool "paccheri" under the water, add a little olive oil and suffed 12 with salmon mousse and 12 with spinach mousse, decorated with a lobster each.
Excellent as an aperitif.

 See the recipe in printable PDF