Cocoa and cream cheese tart

Instructions

Preparation pastry

• Mix in a bowl the flour, sugar, cocoa
• Add the butter cut into cubes for ease of amalgamation and do the drinking fountain
• Break 2 eggs into the fountain and start to knead
• Continue to knead until a smooth paste without lumps. If you have hot, sometimes cold water wash in manu, not melt too much butter
• Put the dough in plastic wrap and let rest in refrigerator for an hour

Preparation cream

• Heat the milk in a saucepan. Attention, you have only wane should not boil
• Break the eggs and separate the yolks from the whites
• Beat the reds
• Combine the ricotta and add powdered sugar
• Add flour and milk
• Pour the mixture in the saucepan over low heat and stir with a lecchiera
• When the mixture will begin to thicken, remove from heat, pour the cream into a bowl, cover with plastic wrap and let it rest in the fridge

Pastry composition

• Shrunken greaseproof paper, ristendetela and cover the cake Pan
• Cut about 3/4 of the dough and squeezing it a bit with your hands and then smooth it inside of the Pan
• Crush the edges so that the cream does not spill out
• Take the cream, chop in chocolate, mix and pour into the pan.
• Spreading right across the surface
• Make the pastry into strips with left and finish decorating. A quick tip: to prevent the pastry from sticking when spread out, put the pastry between two sheets of parchment paper with a little flour, and spread then over
• Bake for 30 40 minutes at 180°