The covered tart with ricotta and chocolate chips, has a truly unique taste. Two discs of shortcrust pastry for a delicious and fragrant filling of ricotta and chocolate. A perfect dessert for breakfast or to conclude a meal.
The tart is easy to make, my shortcrust pastry is made with egg whites only, contains low fat, and a delicate flavor that will be a real success!
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- Difficulty: Medium
- Cost: Average
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 162.71 (Kcal)
- Carbohydrates 21.12 (g) of which sugars 11.47 (g)
- Proteins 3.91 (g)
- Fat 7.37 (g) of which saturated 4.24 (g)of which unsaturated 2.10 (g)
- Fibers 0.35 (g)
- Sodium 26.56 (mg)
Indicative values for a portion of 2 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 Covered Tart with Ricotta and Chocolate
- 3.5 oz egg whites
- 2 cups all-purpose flour
- 3.5 oz butter
- 1 orange zest (grated orange)
- Half orange (the juice)
- 3.17 oz sugar
- Half teaspoon baking powder for sweets
- 10.5 oz cow ricotta (I used the tub one)
- 2.8 oz powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon maraschino
- 3.17 oz dark chocolate chips
Tools
- Bowl large
- Pan – springform pan 9 inches in diameter
- Rolling Pin
- Bowl
- Hand Whisk
- Fork
Preparation of Covered Tart with Ricotta
Let’s start by preparing the shortcrust pastry with egg whites only here is the procedure.
While the pastry is resting in the fridge, let’s prepare the filling: in a bowl, put the cow ricotta with powdered sugar, I used the ready-made tub ricotta because it remains very creamy.
Add the vanilla extract, egg, and maraschino, now mix all the ingredients well with a hand whisk, in the end, our mixture will be soft and creamy, now add the chocolate chips.
After the resting time of the pastry, take it out of the fridge and cut the dough in half. On a lightly floured surface, roll out a sheet about half a centimeter thick.
Create the first disc and place it in the buttered and floured 9-inch pan, try to make sure the shortcrust pastry stays nice and high on the edges of the pan. At this point, pour the ricotta cream on top and level it well.
Roll out the remaining pastry and create another disc with the same thickness as the first, place it on top and seal the edges well with a fork. Then create a heart pattern on the edge of the tart all around the circumference.
Bake at 350°F and cook for about 35/40 minutes, the temperature and time are always indicative, so always adjust with your own oven.
Take out of the oven, let cool, and before serving sprinkle with powdered sugar and Enjoy!
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If you like tarts, also try this one with dark ganache
Variations and Storage of the Covered Tart
The tart should be kept in the fridge for about 3 days
As an alternative to chocolate chips, you can add raisins or even pine nuts, the taste is really delicious.
