{"id":22967,"date":"2021-05-12T10:26:52","date_gmt":"2021-05-12T08:26:52","guid":{"rendered":"https:\/\/www.terredipisa.it\/?post_type=ricetta&#038;p=22967"},"modified":"2021-05-12T10:26:52","modified_gmt":"2021-05-12T08:26:52","slug":"torta-coi-bischeri-chocolate-and-rice-tart","status":"publish","type":"ricetta","link":"https:\/\/www.terredipisa.it\/en\/ricetta\/torta-coi-bischeri-chocolate-and-rice-tart\/","title":{"rendered":"Torta coi bischeri &#8211; Chocolate and rice tart"},"content":{"rendered":"<p><strong>Ingredients for 8 people<\/strong><br \/>\n<em>For three fillings:<\/em><br \/>\n7 oz (200 g) rice<br \/>\nCinnamon (optional)<br \/>\n7 oz (200 g) dark chocolate with high cocoa solids<br \/>\n3.5 oz (100 g) pine nuts<br \/>\n3.5 oz (100 g) unsweetened cocoa powder<br \/>\n5 oz (150 g) raisins<br \/>\n2.5 oz (100 g) diced candied fruits (citron and orange or mixed)<br \/>\n3.5 oz (100 g) vanilla sugar<br \/>\n7 oz (200 g) sugar<br \/>\n3 eggs, beaten nutmeg<br \/>\n2 tablespoons Strega liqueur<br \/>\n1 teaspoon rum<br \/>\n<em>For the pastry:<\/em><br \/>\n4 eggs<br \/>\n8 oz (250 g) sugar<br \/>\n3.5 oz (100 g) butter, melted<br \/>\n3.5 oz (100 g) vanilla sugar<br \/>\n1 teaspoon baking powder<br \/>\nplain flour<br \/>\ngrated zest of 1 organic lemon<\/p>\n<p><strong>Method<\/strong><br \/>\nCook the rice in salted water with a little cinnamon (optional). Drain and immediately add the chocolate and cocoa. Mix well so that it all melts. Set<br \/>\naside to cool. Beat the eggs and add to the rice mixture. Stir in the pine nuts, raisins, candied fruit, the sugars, a little nutmeg and the liqueurs.<br \/>\nMake the pastry dough. Beat the egg whites with the sugar until stiff peaks form. Beat the yolks separately.<br \/>\nFold together and mix in the butter, baking powder and lemon zest. Add enough flour to make a thick dough and knead it.<br \/>\nRoll out thinly and use it to line the bottom and sides of a cake tin. Pour in the filling, levelling it out.<br \/>\nMake the so-called \u201cbischeri\u201d, little tips of pastry at the edges of the cake, by using a knife to make little pyramids and decorate the surface of the filling with little strips of pastry.<br \/>\nBake at 350\u00b0F (180\u00b0C) for about 1 hour and a half<\/p>\n","protected":false},"featured_media":37716,"parent":0,"template":"","tipo-ricetta":[2702],"class_list":["post-22967","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","tipo-ricetta-desserts-en"],"acf":[],"wpml_current_locale":"en_US","wpml_translations":[{"locale":"it_IT","id":21144,"post_title":"Torta coi bischeri","href":"https:\/\/www.terredipisa.it\/torta-coi-bischeri\/"}],"_links":{"self":[{"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/ricetta\/22967","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/ricetta"}],"about":[{"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/types\/ricetta"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/media\/37716"}],"wp:attachment":[{"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/media?parent=22967"}],"wp:term":[{"taxonomy":"tipo-ricetta","embeddable":true,"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/tipo-ricetta?post=22967"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}