The Cocoa Tart with ricotta and hazelnut cream is a dessert that doesn’t last long in my house. The blend of flavors is exquisite; a delicate cocoa shortcrust base pairs perfectly with a delicious ricotta and hazelnut cream filling. The Cocoa Tart will win everyone over, simple to make and ideal as a dessert to offer guests. If desired, the shortcrust can also 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 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
Ingredients for Cocoa Tart
- 2 3/4 cups all-purpose flour
- 3/4 cup Sugar
- 1/2 cup unsweetened cocoa powder
- 2 eggs
- 1 egg yolk
- packets baking powder
- 4 oz butter
- 1 pinch salt
- 21 oz cow ricotta
- 1 tbsp powdered sugar
- 1/4 cup hazelnut cream
- as needed powdered sugar (for decoration)
Preparation of Cocoa Tart
For the cocoa shortcrust pastry recipeclick here
Roll out the dough to about 1/4 inch and set aside a small piece to create the strips. Cover a tart mold or a cake tin about 10 inches in diameter with your hands. Prick the bottom with the tines of a fork and cover with plastic wrap to prevent the dough from drying out and put the base back in the fridge for a while.
Meanwhile, prepare the cream: place the ricotta in a bowl and add the powdered sugar with the cocoa. Mix the mixture with a hand whisk until it becomes creamy, now pour the ricotta cream into the shortcrust shell.
With the remaining shortcrust, prepare the strips, if you like my decoration, just roll out the dough and cut with a scalloped wheel. The strips should be about 1/4 inch with a thickness of 1/16 inch.
Once ready, just turn them on themselves and decorate the tart, seal the edges well. Bake in a preheated oven at 350°F for about 40 minutes.
After 35 minutes, check the cooking, if the tart is ready, let it cool in the mold and before serving, dust with powdered sugar.
Enjoy your treat!
Storage and Variations of Cocoa Tart
If you want, the cocoa shortcrust dough can be frozen for up to 2 months and used when needed. For an even more indulgent 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 kept at room temperature for 2 days, after which it should be stored in the fridge, covered or in airtight containers. If kept in the fridge, it should remain at room temperature for at least 15 minutes before serving.
