Ricotta and coffee tart

Ingredients

• 250 g of dry biscuits
• 100 g of butter at room temperature
• 125 grams of sugar
• 2 eggs
• 1 teaspoon of instant coffee
• 500 g of cow’s ricotta
• One dark chocolate bar
• 1 vanilla packet

Mix the biscuits and gradually incorporate them into a bowl with the softened butter, then mix in a food processor. Form a compact and even base in a tart tin and let it cool for 30 minutes.

Whisk the egg yolks with the sugar and vanilla.

Melt the chocolate using a double boiler. In a bowl, combine the ricotta, egg yolks, and sugar, then add the melted chocolate. Mix well. Add the dissolved coffee and the whipped egg whites, mixing gently from the bottom up.

Pour: Spread the mixture over the pie crust and bake in a preheated oven at 180 °C for 50 to 60 minutes. Let it cool before serving.