Chocolate And Ricotta Tarts
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INGREDIENTS
INSTRUCTIONS
1. Roll the pastry and line four 3 inch loose bottomed flan rings. Cut the excess pastry into strips. Put in the fridge for 20 minutes. 2. Beat the egg yolk and sugar until creamy. Add the chopped fruit, chocolate, lemon zest and ricotta to the mixture. 3. Preheat the oven to 190?c / 375F / Gas Mark 5. Pour the mix into the pastry cases and cover with the strips of pastry in a lattice shape. Bake for 30 - 35 minutes until the top is brown. Serve with vanilla ice cream NOTES : Chef:Mark Wogan
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (182g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 224 | ||
| Calories from Fat: 60 (27%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.7g | 9 % | |
| Saturated Fat 3.8g | 19 % | |
| Monounsaturated Fat 2g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 69.5mg | 21 % | |
| Sodium 94mg | 3 % | |
| Potassium 118.5mg | 3 % | |
| Total Carbohydrate 34.2g | 10 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 33.7g | ||
| Protein 7.7g | 11 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 224
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