The RICOTTA AND CHOCOLATE TART is a delicious dessert that blends the creaminess of ricotta with the indulgence of chocolate.
The base of this tart is a buttery and fragrant shortcrust pastry, which encases the soft and velvety filling of fresh ricotta.
This dessert, typical of Italian tradition, is a perfect delicacy for anyone who loves authentic flavors and the refined simplicity of homemade cooking.
Serve it with a cup of milk or with a hot chocolate as it is perfect for both snack and breakfast. In any case, you will impress even the most demanding guests.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1 1/4 cups butter (soft)
- 2 egg yolks
- 1 cup powdered sugar
- 1 packet vanillin
- Half packet baking powder
- 1 pinch salt
- 2 cups ricotta
- 3/4 cup dark chocolate chips
- 3/4 cup powdered sugar
Tools
- Baking pan 8.5/9.5 inches
- Stand mixer
- Rolling pin
- Parchment paper
- Plastic wrap
Steps
In the stand mixer, place the softened butter in cubes and powdered sugar and mix until creamy.
Add the egg yolks and mix.
Combine the pinch of salt, sifted flour, vanillin, baking powder and knead until all the ingredients are combined.
Transfer the dough onto a pastry board, form a ball, wrap it in plastic wrap, and place it in the fridge to rest for at least 3 hours.
In a bowl, place the ricotta and powdered sugar and mix with a whisk.
Add the chocolate chips, mix, and place in the fridge.
Preheat the oven to 340°F.
Take the shortcrust pastry from the refrigerator and roll out 3/4 of it between two sheets of parchment paper into a circle slightly larger than the pan.
Transfer the shortcrust pastry to the pan, press well on the edges, and prick the base with a fork.
Pour the ricotta and chocolate filling and level with a spatula or spoon.
With the remaining pastry, create strips and place them on the cake. For this operation, I used a lattice cutter.
Bake and cook for about 30/35 minutes.
Remove from the oven and let cool before transferring to a serving plate.
Storage and Tips …
Store covered with a cake dome
Consume within 3 days
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This recipe contains one or more affiliate links
This recipe contains one or more affiliate links
