Skip to content
RICOTTA & CHOCOLATE TART
Comforting and deeply Italian, this ricotta and chocolate tart is the one you can offer for any occasion and never get tired of it.
Classic Italian recipe, a crispy dough, creamy filling but also a little firm with a good taste of milk that goes perfectly with chocolate.
RICOTTA & CHOCOLATE TART
Category
CAKE
Servings
6
Prep Time
20 minutes
Cook Time
35 minutes
Comforting and deeply Italian, this ricotta and chocolate tart is the one you can offer for any occasion and never get tired of it.
Classic Italian recipe, a crispy dough, creamy filling but also a little firm with a good taste of milk that goes perfectly with chocolate.
FOR THE SWEET PIE DOUGH
230 g flour
100g soft butter
100 g sugar
1 egg
1 good pinch cinnamon powder
1/2 lemon zest (use the rest for garnish)
FOR THE RICOTTA CREAM
450 g ricotta
90 g chocolate chips
50 g sugar
1 egg
1 good pinch cinnamon powder
1/2 lemon zest
Ingredients
Directions
Prepare the dough. Put in a salad bowl the soft butter and mix with sugar, spices, a good pinch of salt and mix. We should get some kind of cream.
Add the egg, mix (it will be a bit lumpy, that's normal). Add the flour and mix very quickly with the flat hook of the food processor. By hand: then use a horn (it's flat in the shape of a half-moon and made of plastic or metal), cut the dough then bring it together to form a ball (these gestures make it possible to have a homogeneous dough quickly, without traces of butter and without working it too much). It is very important to work the dough very lightly (and better still not to touch it with your fingers so as not to heat it up).
As soon as it holds together, form a flattened disc and cover it with baking paper. Keep it cool for at least two hours (to save time, you can put it in the freezer for 30 minutes and refrigerate for about twenty minutes).
Meanwhile, prepare the filling, the ricotta and chocolate cream: in a salad bowl, mix the ricotta then add the sugar, cinnamon, lemon zest. Incorporate the egg and the chocolate. Put aside.
Spread the dough on a sheet of baking paper with a flour roller until it is about 3 mm thick.
Wrap it around the roll and unroll it on a mold. Press a little on the edges to make them adhere. Prick the bottom with a fork then refrigerate for 20 minutes.
Preheat the oven to 180°C. Fill the bottom of the dough with the ricotta cream and smooth it well with a spoon. Bake it for 30 to 35 minutes. Take the tart out and let it cool a bit.
Leave a comment