Fare la pasta frolla e mettere a riposare per mezz’ora in frigo.
Fare sciogliere a bagnomaria o nel microonde il cioccolato bianco.
Tritare grossolanamente le nocciole.
Amalgamare la ricotta con le uova e la vaniglia. Aggiungere il cioccolato bianco fuso, le nocciole.
Stendere la pasta frolla, avanzandone una parte per la copertura finale e foderare una teglia 26 diametro formando anche i bordi. Coprire con la farcia.
Maria Paola Dall'Erta La Biologa Chefhttps://www.labiologachef.it/wp-content/uploads/2022/03/cropped-Bio-reset.pngMaria Paola Dall'Erta La Biologa Chef2014-03-18 23:44:012014-03-18 23:44:01CROSTATA AI DUE CIOCCOLATI
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