A fantastic ricotta tart with chocolate chips made with a shortcrust pastry without butter and extra virgin olive oil, simple and quick to prepare, truly fantastic, to the point that no one notices the presence of EVO oil, for a healthier and more genuine dessert with a minimal amount of sugar. It remains a sweet treat, delicious and indulgent yet healthy and genuine with simple and genuine ingredients like good EVO oil, all-purpose flour, fresh eggs, and fine sheep ricotta with a unique taste, all enriched with dark chocolate chips and grated lime zest that add extra freshness to the pastry, which can be easily replaced with lemon or vanilla. See other tarts
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Ricotta Tart with Chocolate Chips
- 3 cups 00 flour
- 9/16 cup sugar
- 1 tsp baking powder (optional)
- 2 medium eggs
- grated lime zest
- 1/3 cup extra virgin olive oil
- 1 1/3 cups sheep ricotta
- 2/3 cup sugar
- 1/3 cup chocolate chips
- Powdered sugar for decoration
Tools for Preparing Ricotta Tart
- 1 Bowl
- 1 Rolling pin
- 1 Baking pan
- 1 Pastry cutter
Steps for Preparing Ricotta Tart
We start preparing the shortcrust pastry. In a bowl, put the flour, sugar, baking powder, eggs, oil, and lime or lemon zest. We start working with our hands until we get a nice homogeneous dough ball. If necessary, we transfer it to a work surface to work the dough better. You don’t need to work it long, just enough to roll out the dough without breaking it.
Without letting the pastry rest, we immediately roll it out on a floured surface, using little flour to prevent the dough from sticking to the rolling pin. We roll it out into about a 0.2-inch thick sheet, enough to line a tart pan 10-11 inches in diameter, covering the edges and having excess dough to create the strips.
You don’t need to butter and flour the mold, but sprinkle the dough with plenty of flour, and using the floured side, line the mold, trimming all excesses that are worked into a dough ball, and pierce the entire base with a fork.
We prepare the filling with the ricotta, well-drained for at least a couple of days, and the sugar, mixing in a bowl with a fork, to achieve a firm cream. Finally, add the chocolate chips, leaving some to put on top.
With the ricotta cream, we fill the pastry base, adding the chips we set aside. Then we take the remaining pastry, quickly work it, and roll it out thin to form a rectangle. Cut 8 strips to decorate the tart.
We bake the tart in a preheated oven at 350°F for about 35 minutes, until well golden. Remove from the oven and let cool before turning it over and placing it on a serving platter, sprinkle with powdered sugar.
