Chocolate Ricotta Tart
This Chocolate Ricotta Tart recipe is not only a great for people with diabetes, it is also suitable for health-conscious who is looking for dessert pleasures. You could be baked on a Sunday afternoon for the following week. It is a little more time to make but it is so worth it.
Prep time: 15 minutes (plus refrigeration time)
Cook time: 35 minutes
(Make 8 serves)
Amount Per Serving: 169 Calories, 21 g. Carbohydrates, 1.2 g. Dietary Fiber, 6.5 g. Fat, 2.9 g. Saturated Fat
- 1/4 cup of white self-raising flour
- 1/4 cup of wholemeal self-raising flour
- 2 Tbsp. of caster sugar
- 2 tsp. of cocoa powder
- 1 oz. of low-fat dairy-free spread
- 2 tsp. of water
- 1 egg yolk
- 5 oz. of low-fat ricotta
- 1 egg
- 1 egg yolk
- 1/4 cup of low-fat yogurt
- 1/4 cup of caster sugar
- 2 tsp. of white plain flour
- 2 Tbsp. of dark Choc Bits
- 2 tsp. of coffee-flavored liqueur
- Grease 7-inch-round loose-based flan tin.
- Process flours, sugar, sifted cocoa and spread until crumbly, add water and egg yolk, process until ingredients just cling together. Knead dough gently on lightly floured surface until smooth, cover and refrigerate for 30 min.
- Preheat oven to 400 degrees F.
- Press dough into prepared tin, cover with baking paper large enough to extend 2-inch over edge, fill with dried beans or rice. Bake, on oven tray for 10 minutes, remove beans and paper. Bake further for 5 min or until pastry is lightly browned. Let cool.
- Reduce temperature to 350 degrees F. Pour ricotta filling intotin, bake, uncovered, for 20 min. Let Cool, refrigerate until firm.
- Ricotta filling: Beat ricotta, egg, egg yolk, yogurt, sugar and flour in medium bowl with electric mixer until smooth. Stir in Choc Bits and liqueur.
- Note: Choc Bits are great to use when baking because they hold their shape and add an explosive chocolately crunch.
Recipe Under : 100 to 200 Calories - Bake