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Member recipe

Chef David cocoa Tartellette

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Serves 8

Delicious "tartellette" with ricotta and pears

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  • For the pastry:
  • 1 cup and 1/2 all-purpose flour
  • 1/2 cup sugar
  • o.353 oz butter
  • 2 eggs
  • 1 cap vanillin
  • 3 tablespoons cocoa powder
  • For the pears:
  • 2 pears William type
  • 1,2 l of Fragolino wine
  • For the filling:
  • 7,055 oz Ricotta
  • 1 tablespoon of icing sugar
  • 4 tablespoons of cornflakes


    1. In a large bowl mix the softened butter with the sugar. Add eggs, cocoa butter and vanillin and blend. Add sifted flour blend all and knead to make a ball. Wrap dough tightly in plastic and let rest for 30 minutes in the fridge.
    2. Flatten unwrapped dough with the rolling pin and cover 8 cookie cutters (10 cm gauge). Cook in the oven for 15 minutes at 180° C. When done leave to cool.
    3. Heat the Fragolino wine to the boil and add the peeled pears. Let pickle for an hour.
    4. In the meanwhile blend Ricotta with icing sugar and add crumbled cornflakes. Cut the pears in slices removing the core. Fill the tartellette with the ricotta cream. Put the sliced pears radial on top.
    5. Sprinkle with some crumbled cornflakes to finish.

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