Chocolate and Ricotta Cream Tart
The cream tarts are suitable for any occasion, from a simple dinner to a birthday, etc. They are increasingly sought after and made in every shape (number, letter, symbols, objects, etc). I wanted to make a dessert for Easter, so I chose to make it in an egg shape with cocoa shortcrust pastry and a ricotta cream. Last year, I made the Easter Bunny Chocolate Cream Tart, and it was very well received.
Try these Easter recipes:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for Chocolate and Ricotta Cream Tart:
- 2 1/2 cups flour
- 3 tbsps unsweetened cocoa powder
- 1/2 cup butter
- 1 tsp baking powder
- 3/4 cup sugar
- 2 eggs (Small)
- 9 oz ricotta
- 1 cup whipping cream
- 2 tbsps condensed milk
- 3/4 cup sugar
Steps
For the preparation of the chocolate and ricotta cream tart, watch the video HERE.
Base preparation:
In a bowl, put the flour, sugar, cocoa, and baking powder, and mix. Add the butter and work with hands to obtain a crumbly mixture.
Add the eggs and knead until you get a smooth dough. Wrap in plastic wrap.
Put in the fridge for about 30 min. After about 30 minutes, roll out half of the shortcrust pastry using a bit of flour if needed. Cut out the egg shape and remove the excess.
Roll out the remaining half and cut another shape. Bake them at 392°F for about 15/20 min. With the leftover dough, make small balls or ovals (like mini eggs).
Bake them at 392°F for about 8/10 min.
Cream preparation:
In a bowl, put the ricotta, sugar, cream, and condensed milk, and whip.
Assembly:
Place the first cold shape, add a layer of cream. Place the second shape, another layer of cream on top.
Decorate with the prepared shortcrust mini eggs and colorful sugar balls. I recommend preparing it a day before and keeping it in the fridge until just before serving.
Enjoy your dessert!
