RICOTTA AND CHOCOLATE CROSTATA

Ingredients

Preparation

Pasta Frolla

1. Preheat the oven to 350Fº (180°C).
2. In a large bowl, add the flour, butter, sugar, egg yolks, lemon zest and salt.
3. Using your hands, gently mix the ingredients to form a ball of dough. Do not overwork the dough. When it is well blended, lightly flour the dough before covering it with plastic wrap. Let the dough rest in the fridge for 30 minutes.
4. Remove the dough from the fridge and roll it out to form a circle big enough to line a 10- or 11- inch tart pan with removable bottom, about 3–4 mm thick.
5. Place the dough in the tart pan and trim off the excess.
6. Line the top of the crust with aluminium foil or parchment paper and fill the center with dried beans or rice.
7. Par-bake the crust for 15 minutes.
8. Remove the dried beans and parchment paper, then cook for another 5 minutes. Set aside.

Filling

1. In a bowl, beat the sugar and egg yolks.
2. Pour the rum into the bowl, continuing to beat the mixture.
3. Add the ricotta and beat the mixture until smooth. There should be no lumps.
4. Cut the chocolate into small pieces and spread half of it over the dough at the bottom of the pan.
5. Gently fold the other half of the chocolate into the ricotta and rum mixture.
6. Pour the ricotta mixture into the pan, evenly distributing it over the entire surface.
7. Place the crostata in the oven preheated to 350°F and bake for 30-40 minutes.
8. Let the crostata rest for at least 4 hours.
9. Combine the hazelnut cocoa spread and the canola (or grapeseed) oil, and drizzle the mixture over the crostata with a spoon.
10. Serve at room temperature.