Baskets filled with ricotta & chocolate mousse

Ingredients

Shortcrust pastry:

• 150 g oat flour

• 30 g Natoo erythritol

• 30 g Natoo coconut oil

• 2 eggs

• juice half a lemon

• Lemon peel

Stuffed:

• 250 g Ricotta

• 20 g Natoo erythritol

• 125 g yogurt

• 80 g dark chocolate

• pistachios

Preparation: Mix the flour with the yeast, the sweetener and the grated peel of 1 organic lemon (if desired). Mix in 2 whole eggs and 30 ml of oil and work little so as not to heat the pastry. Finally, add the juice of half a lemon to make the dough soft and workable, compact it well on a work surface and make a ball as if it were classic shortcrust pastry. Roll out the dough and give it the shape you want (I used flowers). Then insert the shapes into the small pudding molds and bake for 20 minutes at 180º. Once cooled you can fill them with the previously provided ricotta cream: Cut the dark chocolate into small pieces. Mix the ricotta with the sweetener in a bowl and then add the jar of yogurt. You can simply mix with a fork until you have a soft ricotta cream.

Add the chopped chocolate, mix the mixture and fill the shortcrust pastry baskets. Finally decorate with your favorite chopped dried fruit (I used pistachios).