La crostata al cioccolato “perfetta” senza frolla, con una base tutta inglese

La base di questa crostata al cioccolato è composta da biscotti Digestive, i tipici biscotti inglesi che ben si adattano all’ora del te.

foto da Canva

Le Ricette sono tante e vi confesso che ho provato e riprovato prima di arrivare a quella che oggi vi presento come Crostata al Cioccolato perfetta! Una crostata autentica, semplice e genuina; dal guscio friabile al morso realizzato con una base di biscotti Digestive, i biscotti inglesi che adoriamo tutti.

Leggi anche–> Succo di frutta come scegliere il migliore sul mercato?

I passaggi saranno pochi ma importanti, è una crostata che possono fare tutti anche i meno esperti in cucina, quindi seguiteci passo passo per ottenere una crostata buonissima.

Leggi anche–> Maria Grazia Cucinotta torna in TV con “L’ingrediente perfetto”

La crostata al cioccolato perfetta con una base tutta inglese

Ingredienti

    • 200 g di biscotti Digestive
    • 60 g di cioccolato fondente
    • 40 g di mandorle pralinate
    • 80 g di burro
    • 450 g di ricotta
    • 3 uova
    • 10 cl di panna fresca
    • 100 g di zucchero
    • 50 g di farina
    •  q.b latte
    • zucchero a velo
    • scorza di limone o cedro grattugiato
    • sale
  •  Preparazione

Sciogliete il burro in un pentolino a fiamma bassa, senza che arrivi a friggere e lasciatelo raffreddare. Tritate nel mixer i biscotti Digestive con delle mandorle pralinate, 30 g di cioccolato fondente e un pizzico di sale. Unite il burro fuso e frullate ancora per pochi secondi.

Rivestite con un foglio di carta da forno uno stampo quadrato di 18 centimetri di lato, versateci il trito di biscotti e, con il dorso di un cucchiaio, fatelo aderire al fondo e alle pareti.

Mescolate in una ciotola la ricotta con lo zucchero, le uova, la panna, la farina setacciata e la scorza di cedro. Versate il composto sulla base di biscotti e livellatelo.
Cuocete la torta in forno a 180 gradi per circa 40 minuti. Spezzettate il cioccolato rimasto, scioglietelo con il latte in un pentolino a bagnomaria e versatelo sulla torta calda.

Livellate e fate raffreddare. Mettete in frigorifero per almeno un’ora e servite, decorando i bordi con poco zucchero a velo

foto da Canva

 

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