The Cocoa tart with ricotta and hazelnut cream is a dessert that doesn’t last long in my house. The combination of flavors that is created is exquisite; a delicate cocoa shortcrust pastry base marries a delicious filling of ricotta and hazelnut cream. The Cocoa tart will win everyone over, simple to make, I find it ideal also as a dessert to offer to guests. If desired, the shortcrust pastry can be prepared the day before and kept in the fridge until use. An easy-to-make dessert of infinite deliciousness that will be loved at the first bite.
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8 / 10 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 211.28 (Kcal)
- Carbohydrates 24.00 (g) of which sugars 10.18 (g)
- Proteins 6.49 (g)
- Fat 11.15 (g) of which saturated 6.21 (g)of which unsaturated 3.56 (g)
- Fibers 1.65 (g)
- Sodium 53.51 (mg)
Indicative values for a portion of 50 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
Cocoa tart ingredients
- 2 3/4 cups all-purpose flour
- 3/4 cup sugar
- 2/3 cup unsweetened cocoa powder
- 2 eggs
- 1 egg yolk
- packets baking powder
- 1/2 cup butter
- 1 pinch salt
- 1 1/4 lbs cow's milk ricotta
- 1 tbsp powdered sugar
- 4 tbsps hazelnut cream
- to taste powdered sugar (for decorating)
Cocoa tart preparation
For the cocoa shortcrust pastry recipe click here
Roll out the dough to about 1/4 inch thick and set aside a small piece to create the strips. Cover a tart pan or a cake pan approximately 10 inches in diameter with your hands. Prick the bottom with the tines of a fork and cover with plastic wrap to keep the dough from drying.
In the meantime, prepare the cream: place the ricotta in a bowl and add the powdered sugar with cocoa. Mix the mixture with a hand whisk until it becomes creamy, now pour the ricotta cream into the pastry shell.
With the remaining shortcrust pastry prepare the strips, if you like my decoration just roll out the dough and cut with a fluted wheel. The strips should be 1/4 inch wide with a 1/12 inch thickness.
Once ready, just twist them on themselves and decorate the tart, seal the edges well. Bake in a preheated oven at 355°F for about 40 minutes.
After 35 minutes, check the cooking, if the tart is ready, let it cool and before serving, dust with powdered sugar.
Enjoy your treat!
Storage and variations of the cocoa tart
If desired, the cocoa shortcrust pastry can be frozen for up to 2 months and used when needed. For an even more delicious tart, just add a handful of chocolate chips to the ricotta cream. As an alternative to hazelnut cream, Nutella can be used.
The tart can be stored at room temperature for 2 days, after which it should be kept in the refrigerator covered, or in airtight containers. If you keep it in the fridge, leave it at room temperature for at least 15 minutes before serving.
