Brownie Tart with White Ricotta Cream

For brownie tarts with white ricotta cream, first beat eggs with sugar and vanilla sugar until very foamy. Meanwhile, melt chocolate with butter and amaretto over steam.

Stir the liquid chocolate mixture into the egg mixture. Combine flour, nuts and salt and fold in as well.

Spread the dough on a baking tray lined with baking paper and bake at 180 °C for about 25-30 minutes.

For the ricotta cream, melt white chocolate over steam in the meantime, mix with ricotta until smooth and chill for about 2 hours.

For the dark chocolate frosting, melt the chocolate (dark chocolate if desired) in milk or whipped cream, stir with mascarpone until smooth and chill for approx. 2 hours.

Turn the baked chocolate plate off the baking tray. Cut out cupcakes with dessert rings (approx. 8 cm diameter), let cool well.

Once the brownies and creams are well cooled, assemble multi-tiered tartlets to taste.

Serve brownie tarts with white ricotta cream.

Preparation Tip:

Garnish brownie tarts with white ricotta cream with fresh strawberries before serving.

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