Ricotta, Cinnamon & Choccy Pie
2015-05-08 19:26:53
Serves 4
Deliciously creamy, gluten free sweet treat inspired by Italy.
For the pie crust
- 1 cup almond flour
- ½ cup buckwheat flour
- 2 tbsp. coconut sugar
- ½ tsp. baking powder
- 3 tbsp. butter at room temperature (plus extra for greasing the tins)
- 4 x 10cm loose bottom tartlet tins
For the filling
- 250g ricotta cheese
- 2 tbsp. honey
- ½ tsp. cinnamon powder
- 25g good quality dark chocolate cut into small chunks
Instructions
- Pre-heat the oven 170°C and grease the tartlet tins with a little butter.
For the pie crust
- In a bowl, mix all the ingredients for the crust together until it forms a dough.
- Divide the mixture into 4 equal part and place each quarter into a greased tartlet tin and press the mixture firmly making sure the base and sides are completely covered.
- Once all the tins have been prepared place them on a tray and bake for 10 minutes.
For the filling
- Whilst the pie crust are baking, cream the ricotta with a spatula until it is nice and smooth.
- Add the honey and cinnamon and mix thoroughly.
- Add the chocolate chunks and fold into the mixture.
- Pop to one side until the pie crusts are ready.
- Once the pie crust have baked for 10 minutes remove from the oven.
- Divide the filling between the 4 cases and smooth out so that it's evenly spread.
- Put back in the oven for another 20 minutes until you get a bit of colour on the crust.
- Set aside to cool and dust with a little cacao powder to serve.
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