Today I want to pamper you with a special recipe for its simplicity and goodness. A delicious mascarpone and ricotta tart with Rum and chocolate chips.
A soft crust without butter and a creamy, fragrant, and delicate filling. A tart that’s really hard to resist!
The ricotta tart is one of those simple yet very tasty desserts perfect for any occasion. However, today I propose an even more delicious version with the addition of mascarpone.
To flavor the filling, I used Rum which gives the filling a really irresistible fragrance.
Surely not everyone likes it, so those who prefer can replace the Rum with other flavors (lemon zest, orange, cinnamon, vanilla, almond flavoring, etc.)
The mascarpone ricotta and chocolate chip tart is a great dessert to serve, for example, after a Sunday lunch.
Perfect for an hearty breakfast but also for a cozy snack! If you don’t like mascarpone, you can use only ricotta 😉
Now let’s see together the procedure to prepare this oil-based crust tart filled with ricotta and mascarpone cream.
Other really delicious recipes that I recommend you not to miss!
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 8-10 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 14 oz Ricotta (fresh from the counter)
- 9 oz Mascarpone
- 5 tablespoons Sugar (APPROXIMATELY, I recommend tasting the filling and if necessary add more sugar according to your taste)
- Rum flavoring (one or two vials for desserts or one tablespoon of Rum)
- 3 oz Dark chocolate chips
- 2.5 cups All-purpose flour
- 2 Eggs (medium whole)
- 3.5 oz Sugar
- 1/2 cup Vegetable oil
- 1/2 teaspoon Baking powder
- 1 packet Vanillin (or lemon or orange zest)
- 1 pinch Salt
- as needed Dried chickpeas (for blind baking)
Tools
- Bowls
- Sieve
- Rolling pin
- Pastry board
- Tart pan
Preparation
22-24 cm mold
Weigh all the ingredients you need for the crust, so you have them all at hand. Take a large bowl and break the eggs (medium whole) inside.
Add the sugar and mix immediately with a fork. Then add the vegetable oil and mix. Now, gradually add the all-purpose flour and continue to mix.
Then incorporate the baking powder, a pinch of salt, and a packet of vanillin. Knead with your hands until the dry ingredients have absorbed the liquid ones.
Turn the whole mixture onto a pastry board and knead quickly with your hands until you get a smooth and homogeneous dough.
The oil-based crust does not need to rest in the fridge like butter crust, so it can be used immediately without waiting.
Take a tart pan, line it with a sheet of parchment paper, and spread the crust on top, making sure it adheres well to the edges too.
Set aside a little crust to create decorative strips.
Place a sheet of parchment paper on the crust and place the dried chickpeas or beans on top for blind baking.
Bake the tart for about 10 minutes in a preheated oven in static mode at 340°F.
Meanwhile, take the ricotta and strain it well in a sieve. Place it in a bowl, add the mascarpone, and mix with a spoon.
Add a few tablespoons of sugar (taste until you reach the sweetness you prefer).
Finally, add the two vials of Rum flavoring for desserts (or one tablespoon of Rum) and mix well.
If you don’t like Rum, you can flavor the ricotta as you prefer (liqueurs to taste or simply grated zest of 1 lemon or 1 orange).
Please note: the ricotta must be fresh and well-drained, otherwise it will release liquids during cooking and the crust might become soggy.
To be sure, you can let it drain a few hours in advance in a sieve and then strain it to eliminate lumps.
After 10 minutes, take the tart out, remove the chickpeas and parchment paper, pour your filling on the bottom, and decorate the surface with the crust strips.
Add the chocolate chips, sprinkle with a couple of tablespoons of white sugar, and put your tart back in the oven at 340°F for another 20-30 minutes approximately (cooking time varies depending on the oven, as soon as the tart begins to color you can take it out).
Once ready, let it cool completely before removing it from the mold.
Et voilà, your delicious mascarpone and ricotta tart with Rum is ready to make you happy! Until the next recipe!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Notes
Why should I use chickpeas for baking? Can’t I fill and bake everything together?
As a habit, when I fill a tart with ricotta which tends to release liquids during baking, I prefer to bake the base without filling. This type of baking is called “blind” or “white” baking and allows the crust to permeate and avoid becoming soggy.
If you’ve prepared ricotta tart before and prefer to fill and bake it all together, there’s no problem, it can be done but you’ll obviously have to pay special attention to the baking, also based on your oven 😉I prefer butter crust, how many grams should I use instead of the oil?
Regarding the butter/oil conversion, you can check the doses here and prepare a butter crust if you prefer 😉
How many days does this tart keep?
It keeps for about three days and if it’s hot it should be stored in the fridge, covered with plastic wrap to prevent it from absorbing other odors.
What can I use instead of chocolate chips?
Chocolate chips are not mandatory, they make it more delicious but even without them, this tart is excellent. You can either omit them or at most replace them with chopped hazelnuts or hazelnut pieces cut with a knife.
