Mascarpone, Ricotta & Chocolate Chip Pie

One last guilty treat before my detox holiday in Thailand with my best girlfriends, AKA my shanghai family.

It’s gonna be a 7 day girl-only trip that we will spend in Phuket at Amity Wellness resort. We booked the fasting + juice program, which means for our whole stay we will only be drinking soups and fresh juices while we will be hanging at out the pool, getting a body massage or a facial and joining the morning and evening fitness class.

It’s gonna be awesome!

But before I leave, I want to share with you this pie that I made a long time ago…(3 months?) and that I think now it’s time to post here! Isn’t it?

BTW, how was your weekend folks? Mine was awesome. I hosted the first (of a long series) of cooking class with Xinwei Cook products. 12 people joined the class and we had a lot of fun making minestrone soup, salad and teriyaki salmon!

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Now back to the pie, let’s bake!

Ingredients (make one 12 inch pie):

for the pie crust

  • 250 gr all purpose flour
  • 125 gr unsalted butter, cold
  • 2 egg yolks
  • 100 gr sugar
  • 1 tsp lemon zest

for the filling

  • 250 gr ricotta cheese
  • 250 gr mascarpone cheese
  • 100 gr chocolate chips
  • 20 gr cornstarch
  • 2 egg yolks
  • 1 tsp vanilla paste
  • 1 tsp cinnamon
  • 2 tbsp powdered sugar

Cut the butter into cubes and place it in a food processor together with the flour

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pulse just until the flour crumbles. Max 10 times.

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in a bowl combine sugar, lemon zest and egg yolk

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beat up all the ingredients for a few minutes.

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Pour the flour onto your kitchen counter, make a hole in the center and pour in the egg/sugar mixture.

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Using you hands, knead the dough until it comes together and it’s nice and smooth.

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Remove 1/3 of the dough. Wrap the rest into plastic paper, flatten it out with a rolling pin and refrigerate for 1 hour.

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Meanwhile, prepare the filling.

In a bowl combine ricotta cheese, mascarpone, sugar, egg yolks, cornstarch and vanilla bean.

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Mix all the ingredients together until you get a nice and smooth cream.

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Add in the chocolate chips and pour the filling into the pie crust.

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Using the remaining 1/3 of the dough, roll out some strips (2 inch wide) and place them crosswise on top of the filling. Fold in the edges

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Bake in pre-heated oven at 180 C for 40 to 45 min.

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Remove from the oven and let it cool completely before removing from the pan (Best is to use a spring form pan, will make your life easier…trust me!). Dust the top with some powdered sugar.

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Enjoy people

Love

– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.