The unusual tart

Instructions

Prepare the mousse

• Cut into small pieces and place in a bowl rather small the cream.
• Prepare coffee and pour hot over the chocolate and turn.
• Pour into a saucepan and melt the chocolate in a double boiler. Importantly, the saucepan with the chocolate should not be immersed in water, this is to make sure that the chocolate melts at a temperature of about 35°
• Leave to cool.
• Whip the cream.
• When the chocolate has cooled, add the cream a little at a time, stirring from the bottom up.
• Let rest in the fridge.

Rosemary flavored ricotta cream preparation alal

• Wash Rosemary, chop coarsely and metettelo to steep in the milk, causing it to go over low heat for about 5 10 minutes.
• Beat the egg yolks and add the milk, cottage cheese and flour.
• When you have eliminated all the lumps, set over low heat and continue to turn until the mixture has thickened. Obviously the cream should not be too thin or too thick, but just to stay compact inside the cake.
• Pour into a bowl, let cool, cover with plastic wrap and let rest in the fridge.

Preparation pastry

• Pour the flour and sugar in a bowl.
• Cubed butter.
• Prepare the fontanella, pour the eggs and start kneading until you have a smooth ball. Be careful though not to work too much, otherwise it can be difficult to work with.
• Wrap in plastic wrap and let rest for an hour in the fridge

Preparation of sponge cake

• Whisk the eggs for about ten minutes. I know that is much like time, but more fit, more sponge cake will be soft. The mixture should triple in volume.
• Continuing to whisk, add the sugar a little at a time.
• At this point with a lecchiera add the flour a little at a time mescolanda from bottom to top. (do not put more flour until the one you put has completely absorbed)

Firings

• First take the measures, the sponge should be smaller than the pastry, then take the cake for the pastry, suggested less than a centimeter to the edges, what remains will be the size you have to use for the sponge. So if you have a cake Pan adjustable, take the measurement and you are good to go, otherwise use the same pan and then cut the sponge cake.
• First bake the sponge, which will have to go to 180° for 30 minutes.
• The pastry will be bleaker at 180° for 30 35 minutes, take a good look at the color, when is golden is ready.
• Usually in tarts goes for the filling, making sure to keep up the edges. In this case there's nothing, so there are several ways to keep up the edges. The most classic is fill the Interior with beans or legumes. If you have another cutting board you can put it in, the surface of iron you will warm and will cook the inside edges. or alternatively, place spoons against the edge.

Assembly

• Cut the sponge cake into two slices.
• Pour the mousse into the pastry (keep a little bit aside, you'll be using as icing).
• Cover with a layer of sponge cake.
• Pour the cream cheese and Rosemary.
• Cover with the dome of sponge cake and iced.
• If you have whipped cream you can make small curls and scatter over some cocoa powder.