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Betty Bossi Koch-Center
One springform pan (24 cm in diameter), sides greased
How it's done
Mix the flour, sugar and salt in a bowl. Add the butter and rub by hand to form a crumbly mixture. Add the ricotta, egg, lemon zest and juice, mix quickly to form a soft dough – do not knead, press flat. Roll out the dough between two sheets of baking paper, transfer to the tin along with the bottom sheet of baking paper, creating a rim approx. 2 cm high around the edge. Prick the base firmly with a fork, refrigerate for approx. 30 mins.
To blind bake
Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Combine the mascarpone, milk and icing sugar, stir in the chocolate. Fold the cream into the chocolate mixture, spread over the base, smooth down a little.
Cover the tart and leave to set in the fridge for approx. 2 hrs.
Remove the tin frame, arrange the berries on top of the filling.
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