Ingredients
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500g
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4 full table spoons
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1
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1
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50 g
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85/90 g
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1
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4/5
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Some
Directions
I love it… the filling is similar to that of a cannoli…. the puffed rice with dark chocolate balances the sweetness of ricotta… a fresh dessert, with simple and genuine ingredients!
This time I decorated with peaches and strawberries but you can use any seasonal fruit!
I also added little sugar hearts because in a few days it will be Valentine’s Day and here in Australia it is summer!
Steps
1
Done
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First, melt the chocolate in bain-marie, then pour it over the puffed rice in a bowl. Mix well with a spatula and when it is well blended pour it into a tray for tart (35x11), previously line with baking paper. With the spatula spread rice and push it towards the sides of the tray so you can form the shell for your tart. Put to rest your tart in the fridge so chocolate solidifies again in the new form. |