Imported from Instagram

Torta Susanna

Name: Torta Susanna
Prep time: 35 min
Cook time: 45 min
Total time: 280 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 200 g Flour (For the shortcrust pastry; additional flour for dusting the work surface, amount unspecified.); 80 g Butter (For the shortcrust pastry.); 110 g Sugar (For the shortcrust pastry.); 1 Egg (For the shortcrust pastry.); 1 Egg yolk (For the shortcrust pastry.); Salt (A pinch.); 500 g Ricotta (For the filling.); 120 g Powdered sugar (For the filling.); 120 g Egg yolks (For the filling.); Vanilla extract (As needed.); 40 g Potato starch (For the filling.); 140 g Dark chocolate (Finely chopped, for the glaze.); 140 g Heavy cream (For the glaze.); 20 g Butter (For the glaze.); 1 tsp Honey (For the glaze.); Butter (For greasing the pan; amount unspecified.); Parchment paper (For lining the bottom of the pan; amount unspecified.)

Recipe by Maya @madee.by.mayaa · Instagram

Imported by Christian Platamone on SeeMeCook

An Italian tart with a shortcrust pastry base, a creamy ricotta filling, and a glossy dark chocolate topping. It must cool completely and rest in the refrigerator before serving.

8 servings280 minItalian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

200 g Flour (For the shortcrust pastry; additional flour for dusting the work surface, amount unspecified.)
80 g Butter (For the shortcrust pastry.)
110 g Sugar (For the shortcrust pastry.)
1 Egg (For the shortcrust pastry.)
1 Egg yolk (For the shortcrust pastry.)
Salt (A pinch.)
500 g Ricotta (For the filling.)
120 g Powdered sugar (For the filling.)
120 g Egg yolks (For the filling.)
Vanilla extract (As needed.)
40 g Potato starch (For the filling.)
140 g Dark chocolate (Finely chopped, for the glaze.)
140 g Heavy cream (For the glaze.)
20 g Butter (For the glaze.)
1 tsp Honey (For the glaze.)
Butter (For greasing the pan; amount unspecified.)
Parchment paper (For lining the bottom of the pan; amount unspecified.)

Steps

1
Arrange the flour and sugar in a well on the work surface. Add the butter, egg, egg yolk, and a pinch of salt; knead until smooth.
2
Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 3 hours.
3
After resting, lightly dust the work surface with flour and roll out the shortcrust pastry to a thickness of about 5 mm.
4
Grease a 22 cm springform pan and line the bottom with parchment paper. Line the pan with the pastry, forming a rim about 3.5 cm high.
5
Prick the base with a fork and return the pan to the refrigerator while you prepare the filling.
6
In a bowl, beat the ricotta and powdered sugar with a whisk.
7
Add the egg yolks and vanilla extract, then mix again.
8
Sift the potato starch into the bowl and mix until incorporated and smooth.
9
Remove the pan from the refrigerator and pour the filling over the pastry base, spreading it evenly.
10
Bake in a preheated conventional oven at 175 °C for about 45 minutes, on the lowest rack.
11
Remove the tart from the oven and let it cool completely before removing it from the pan.
12
For the topping, place the cream, butter, and honey in a saucepan and heat until just before boiling.
13
Finely chop the dark chocolate and add it to the hot cream.
14
Stir until smooth and glossy.
15
Immediately pour the glaze over the tart and spread it over the entire surface.
16
Let the tart rest in the refrigerator for at least one hour before serving.

Notes

The recipe specifies a 22 cm springform pan. The amount of flour for dusting the work surface, butter for the pan, and vanilla extract are to taste or unspecified. The video does not add any quantities or substantial steps beyond the description.