The Susanna tart is a typical sweet from Parma, a luscious tart filled with a soft ricotta cream and covered with a layer of chocolate ganache.
It is one of those desserts that wins you over at the first bite: simple in ingredients but rich in flavor, perfect both as an end-of-meal dessert and for a very special snack.
The shortcrust pastry base holds a creamy, delicately flavored filling, while the chocolate ganache adds that intense, enveloping note that makes this tart truly irresistible.
The origin of the Susanna tart is unclear — in fact it is rather mysterious… In any case it is a dessert found in Emilia Romagna and specifically the Susanna tart is typical of the city of Parma; it seems the name is linked to the presence in the city of a pastry chef with that name…but unfortunately I couldn’t find more information!!!
The Susanna tart therefore consists of a shortcrust pastry shell well filled and simple to prepare even in our kitchens; it is an excellent after-dinner dessert but also suitable for an energizing breakfast!
If you love desserts with ricotta and chocolate, this Susanna tart will, I’m sure, become your favorite!
SUSANNA TART
The kitchen of ASI
- Difficulty: Easy
- Cost: Economical
- Preparation time: 35 Minutes
- Cooking time: 40 Minutes
- Portions: 8/9 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE Susanna TART
- 1 2/3 cups All-purpose flour
- 7 tbsp Butter
- 1 egg
- 5 tbsp Granulated sugar
- 1 tsp Baking powder
- 1 piece Vanilla bean
- 2 cups Mixed ricotta
- 4 egg yolks
- 3/4 cup Granulated sugar
- 1 piece Vanilla bean
- 2 tbsp Melted butter
- 1 tbsp Flour (level)
- 5 1/4 oz Dark chocolate
- 2/3 cup Heavy cream
- to taste Butter (a knob)
Tools RECIPE Susanna Tart
#ADV
- Bowl
- Small pan
Preparation RECIPE Typical PARMA dessert called Susanna
FOR THE SHORTCRUST PASTRY
For the shortcrust, quickly knead all the indicated ingredients including the seeds of half the vanilla bean, forming a dough ball that should rest in the refrigerator for about 40/50 minutes.
After resting, roll out the shortcrust pastry, line the pan trimming the edges and put it back in the refrigerator.
FOR THE FILLING
For the filling, sift the mixed ricotta and combine it with half of the sugar, stirring the mixture well.
Whip the egg yolks with the remaining sugar separately and then combine the two mixtures, blending thoroughly.
Flavor with the seeds of the vanilla bean and with the butter melted and cooled.
BAKING THE SUSANNA TART Pour the filling just made into the cold shortcrust pastry shell then bake in a preheated oven at 338°F for about 40 minutes or depending on your oven’s characteristics.
Remove the TRADITIONAL Susanna Tart from PARMA and let it cool to room temperature while you prepare the ganache. In a small saucepan heat the cream, and once it reaches a boil turn off the heat and pour it over the chopped chocolate and the knob of butter.
As soon as the chocolate and cream ganache has cooled slightly, pour it over the Susanna tart and let everything cool well.
Enjoy the Susanna Tart.
Annalisa
Tips and notes
I also suggest these delicious recipes… KNAM’S MOCACCINA CAKE
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Copyright © 2018 Annalisa Altini, All rights reserved
