Tart with Ricotta and Chocolate Chips, a very delicious tart that pleases both adults and children. Every bite will be a pleasure for the palate, moving from the fragrance of the shortcrust pastry to the soft ricotta cream contrasting with the crunchiness of the dark chocolate chips. The shortcrust pastry recipe I propose does not require resting time in the fridge, you can use it immediately.
The ricotta filling could also be simple and still be very delicious; you can choose whether or not to sprinkle the surface with powdered sugar before serving.
The tart will still be very delicious because the ricotta is flavored with excellent beaten egg with sugar and vanilla. My mom sometimes replaced the vanilla with a dash of sambuca, and I must say the result is equally perfect. So work with your imagination and flavor the ricotta with whatever you prefer, even cinnamon or orange are valid aromas for this tart.
For those who love kneading sweets for your breakfasts or snacks at home, I also remind you
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Cooking time: 35 Minutes
- Portions: 12
- Cuisine: Italian
- Energy 290.50 (Kcal)
- Carbohydrates 31.55 (g) of which sugars 14.98 (g)
- Proteins 8.30 (g)
- Fat 15.29 (g) of which saturated 9.13 (g)of which unsaturated 5.11 (g)
- Fibers 0.47 (g)
- Sodium 48.16 (mg)
Indicative values for a portion of 91 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
For convenience, we will divide the ingredients for the shortcrust pastry from those for the filling because the latter can be varied according to your tastes. The indicated ingredients are for a tart with a diameter of 9.5/10.25 inches.
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 egg (whole)
- 1/2 cup butter
- to taste lemon zest (or vanilla flavor)
- 1/4 teaspoon baking powder
- 2 cups ricotta cheese
- 2 egg yolks
- 1/4 cup sugar
- to taste vanilla flavor (or cinnamon, orange, or sambuca)
- 1/4 cup chocolate chips
Tools
You can easily knead the shortcrust pastry by hand, but I recommend using a stand mixer with a paddle attachment, as it will be faster and less tiring. To beat the egg yolks with sugar, you can use a fork and your strength or help yourself with an electric whisk. For baking the tart, you need a mold with a diameter of 9.5/10.25 inches, preferably with a springform mechanism, but a classic mold will also work.
- 1 Stand Mixer
- 1 Pan
- 1 Rolling Pin
- 1 Pastry Wheel
Preparation
The first step is to prepare the shortcrust pastry; if you use the stand mixer, put all the ingredients in the bowl, attach the paddle, and start at low speed. Initially, it will seem that the ingredients are not coming together, but let it run, and soon it will become a nice dough to work with. If you decide to knead by hand, place the flour on a work surface, make a well in the center with your fist, and add the eggs, sugar, flavor, and baking powder. Gradually absorb the flour with the eggs using a fork, then add the softened butter. With your hands and the help of a scraper, work the dough until it becomes a nice dough ball.
In both cases, the obtained shortcrust pastry can be used immediately without resting time.
Prepare the ricotta cream starting with the egg yolks beaten well with sugar in a bowl. You need to beat the yolks until they are nicely fluffy and pale; for this, I recommend using an electric whisk, but you can also mix them by hand with a bit of energy 😆
When the yolks are ready, add the ricotta to the bowl and mix well to make everything homogeneous as you see in the picture. Finally, add the chocolate chips.
Now we need to line our mold, which you should butter and flour even if the pan is already non-stick. Lightly flour the work surface and roll out the shortcrust pastry with the help of a rolling pin. Line the pan with the shortcrust pastry, leaving a border about 1.25 inches high. Trim the excess shortcrust pastry and set it aside to make the decorative strips.
Pour the ricotta cream into the pan and level with a fork. Take the leftover shortcrust pastry and, with the help of the rolling pin, roll it out on a lightly floured sheet of parchment paper to create decorative strips. This time the shortcrust pastry should be rolled very thin, and to cut the strips, I suggest using a smooth or serrated pastry wheel—it doesn’t matter. Fold the edge using the floured tip of a fork and create the outer edge of your tart.
Bake in a preheated oven at 350°F for about 35 minutes or until the surface is nicely golden; otherwise, you will find the base undercooked. Wait until it is cool to remove it from the mold, or you risk breaking it.
NOTES
The ricotta tart is excellent to consume either with powdered sugar sprinkled on the surface or without. It keeps well stored in the refrigerator for 4/5 days, but I recommend taking it out at least an hour before consuming it. However, if you eat it within 24 hours, you can keep it at room temperature.
If you enjoyed the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
