Ricotta and chocolate tart, a butter shortcrust pastry tart, without yeast, crumbly and melt-in-the-mouth, filled with a delicious ricotta cream and a dark chocolate ganache. This tart can be stored in the pantry or in the fridge if it’s too hot, it’s great to eat from breakfast onwards, due to its goodness it will be hard to resist even at snack time, mid-morning, but also excellent as a dessert at the end of a meal, or to accompany afternoon tea with friends. The good season is leaving us, the cool weather has arrived, and the desire to stay indoors, cozy, in front of a nice cup of steaming coffee or a cup of tea, so in our free time we organize to prepare a good dessert like the ricotta and chocolate tart to spend pleasant moments in company enjoying a hot drink and a slice of a good dessert.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Ricotta and Chocolate Tart
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter
- to taste vanilla extract (or lemon zest)
- 2 medium eggs
- 1 1/2 cups ricotta (sheep)
- 1/2 cup sugar
- to taste vanilla extract
- 1/2 cup milk
- 12 oz milk or dark chocolate
Tools for Preparing Ricotta and Chocolate Tart
- 1 Bowl
- 1 Work surface
- 1 Rolling pin
- 1 Mold
- 1 Small bowl
- Plastic wrap
Steps for Preparing Ricotta and Chocolate Tart
In a bowl, work the butter with the sugar until you get a homogeneous mixture, then add the flour, mix again, and finally the eggs, form a dough, wrap it with plastic wrap and put it in the fridge.
Prepare the ricotta cream, work the ricotta well-drained in a bowl with a fork, add the sugar, vanilla, and mix.
Prepare the chocolate cream when ready to make the tart. Put the milk in a bowl and heat it in the microwave or in a saucepan on the stove.
Then add a part of the chocolate off the heat and let it melt; if the chocolate turns out lukewarm, heat it a little more and add the rest of the chocolate and mix until it dissolves completely.
Take the dough out of the fridge, work it quickly so it doesn’t break, roll it out with a rolling pin on a floured surface. Make a nice thin disk about 4-5 mm, wide enough to line the mold and leave enough dough to cut the strips.
Flour the base of the disk well, and with the floured part line a 26 cm diameter mold, cut out all excess parts and form a dough.
Arrange the pastry well in the pan, going and refining the edge. Then with a fork, make holes all over the base so it cooks evenly.
Pour the chocolate cream, now almost cold, into the lined tart mold and leave it in the fridge for a while before adding the ricotta cream, or you can also reverse them to save time.
Cover with the ricotta cream and spread evenly over the surface, then roll out the remaining pastry and cut strips with a knife. Decorate the tart with the strips and bake in a preheated static oven at 350°F for about 30-35 minutes until well browned.
Let it cool before serving sprinkled with powdered sugar.
