Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Crostata con farina di canapa e ricotta di pecora

Tart with Hemp Flour and Sheep's Milk Ricotta

Name: Tart with Hemp Flour and Sheep's Milk Ricotta
Ingredients: 3/4 cup hemp flour (100 grams); 3/4 cup chickpea flour (100 grams); 1/2 cup coconut flour (50 grams); 1/4 cup packed brown sugar (50 grams); 3 1/2 tablespoons unsalted butter (50 grams); 2 eggs; Pinch salt; 2 cups sheep's milk ricotta (500 grams); 1/3 cup powdered sugar (50 grams); 1 1/2 cups chopped chocolate (about 9 ounces or 250 grams, leftover Easter chocolate works well)

Cristina Barra @cook_16779398

Tart with Hemp Flour and Sheep's Milk Ricotta

Cristina Barra @cook_16779398

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Ingredients

3/4 cuphemp flour (100 grams)
3/4 cupchickpea flour (100 grams)
1/2 cupcoconut flour (50 grams)
1/4 cuppacked brown sugar (50 grams)
3 1/2 tablespoonsunsalted butter (50 grams)
2eggs
Pinchsalt
2 cupssheep's milk ricotta (500 grams)
1/3 cuppowdered sugar (50 grams)
1 1/2 cupschopped chocolate (about 9 ounces or 250 grams, leftover Easter chocolate works well)

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Steps

1

Combine the flours and brown sugar, then mound them on a work surface. Make a well in the center, add the eggs, butter, and salt. Mix well until a dough forms, then wrap in plastic wrap and refrigerate.
2

In a bowl, mix the ricotta with the powdered sugar until smooth. Chop the chocolate and stir it into the ricotta mixture.
3

Roll out the dough and use it to line the bottom and sides of a 9-inch (22 cm) tart pan. Pour in the ricotta filling and smooth the top. Use the remaining dough to create decorative strips or shapes and place them on top of the tart.
4

Bake in a preheated convection oven at 350°F (180°C) for 30 minutes.