Chocolate ricotta pie
Rhubarb ricotta pie
- 100 GRAM BUTTER, cold in cubes
- 200 GRAM FLOUR
- 125 GRAM SUGAR
- 1/2 CUP COFFEE
- 125 GRAM CHOCOLATE, chopped
- 4 EGG YOLKS
- 400 GRAM COTTAGE CHEESE
- 200 GRAM CRÈME FRAÎCHE
Mix the butter and flour (keep 2 tablespoons behind) with 25 gram sugar and knead well. Roll this dough out and line a greased baking pan with it. Mix the cottage cheese with the crème fraîche, the remaining sugar and flour, the egg yolks, the coffee and the chocolate and pour this in the pie. bake the pie 50 minutes at 180 degrees Celsius.
Mix the flour, butter, sour cream and 2 tablespoons sugar and knead well. Put the dough in the fridge for half an hour. Roll it out and line a greased pie mold with it. Bake the pie blind at 180 degrees Celsius for 20 minutes. In the meantime, bring the rhubarb to the boil with 1/2 cup of water and 75 gram sugar and simmer for 15 minutes; pour it in the pie. Mix the ricotta with the cream cheese and the eggs and the remaining sugar and pour this on top of the rhubarb. Bake the pie another 25 minutes at 180 degrees Celsius
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