If you are looking for an easy and delicious recipe for a homemade tart, you are in the right place! Today, I’m taking you into the kitchen with me to prepare a ricotta cream and dark chocolate tart that is a real treat. It’s one of those simple desserts that smell like home, perfect for Sunday, for a special snack, or to impress guests with little effort.
The base is a crumbly shortcrust pastry, which is prepared in a few minutes and should be left to rest in the fridge while we focus on the filling. And here’s where the magic happens: a sweet and velvety ricotta cream, made with fresh ricotta, sugar, egg, and a touch of vanilla extract. To this goodness, we add the absolute protagonist: melted dark chocolate, which makes the filling creamy, intense, and irresistible.
This ricotta and chocolate tart is also perfect for beginners in the kitchen. No complicated tools or pastry techniques are needed: just genuine ingredients and a bit of love. I’ll guide you step by step in the preparation, so you can achieve a pastry shop result… but made with your own hands!
If you love desserts with ricotta, chocolate tarts, and simple and quick recipes, this is the one for you. Save the recipe, share it, and make it whenever you want: you’ll see that it will become one of your signature dishes.
- Difficulty: Easy
- Cost: Very affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/3 cups flour
- 6 1/3 tbsp butter
- 6.5 tbsp sugar
- 1 tsp vanilla extract
- 2 eggs
- 500 g ricotta
- 1 egg
- 6.5 sugar
- 1 tsp vanilla extract
- 2 oz dark chocolate
- as needed chocolate chips
Tools
- 1 Oven electrolux oven
- 1 Cake Pan springform pan
- 1 Spatula marisa
Steps
Prepare the shortcrust pastry by placing the butter with sugar and vanilla extract in a bowl, and work until creamy. Add the eggs and mix well.
Add the flour and knead until you form a smooth dough. Wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.
Meanwhile, prepare the ricotta cream: in a bowl, add the ricotta, sugar, and vanilla extract.
Mix well and add the egg.
Melt the dark chocolate in a double boiler or microwave, let it cool slightly, and add it to the ricotta cream. Stir until you obtain a homogeneous and delicious mixture.
Roll out the shortcrust pastry, prick the bottom with a fork, and place it in a buttered and floured mold (diameter 9-9.5 inches). Pour the ricotta and chocolate cream and smooth the surface.
Roll out the remaining shortcrust pastry, cut into strips and place them over the tart.
Decorate with chocolate chips and bake in a preheated static oven at 356°F for about 35-40 minutes, until the pastry is golden and the filling is set.
The ricotta and chocolate tart is ready!
