Cocoa tartlet with ricotta and pear

Ingredients

For 1 serving

• All-purpose flour22 g
• Unsweetened cocoa powder3 g
• Butter6 g
• Sugar8 g
• Eggs8 g
• Part-skim ricotta40 g
• Pear40 g

Contains: gluten, lactose, eggs,

In season: August – December

Method

1. In a bowl mix the plain flour, cocoa powder and half the sugar, add the cold butter in small cubes and rub in with your fingertips until sandy; add the egg and knead quickly until the pastry holds together.
2. Wrap it in cling film and rest it in the fridge for 15 minutes; meanwhile preheat a conventional oven to 180 °C.
3. Beat the ricotta with the remaining sugar until creamy; wash the pear, core it and cut it into dice of about 1 cm, then fold it into the ricotta.
4. Roll out the pastry between two sheets of baking paper to about 4 mm thick, line a tartlet tin and prick the base.
5. Fill with the ricotta and pear cream, level and bake for 20 minutes, until the filling is set and the edges of the pastry are firm and dry.
6. Let it cool in the tin before turning it out.