Rice and risotto dishes to cook quicky and easily.
Rice and Ricotta Chocolate Chip Tart
What you need
- [ ] 30g Riso Gallo Carnaroli Rice
- [ ] 50g ricotta
- [ ] 20g sugar
- [ ] 10g milk chocolate drops
- [ ] Half an egg
- [ ] Icing sugar to decorate
How to prepare:
This recipe makes 1 tart in a small muffin tin. To make more, simply double or triple the ingredients.
Cook the rice in boiling water until ‘al dente’, then set aside. Leave to cool to room temperature.
Mix the ricotta in a dish with the rice, sugar, beaten egg and chocolate drops.
Mix all the ingredients well and transfer into a muffin tin lined with baking paper. Bake for 45-50 minutes at 180 degrees.
Remove the tart from the tin, leave to cool and decorate with icing sugar.