Are you in the mood for a simple yet surprising dessert? The cocoa tart with ricotta and rum is the perfect recipe to pamper yourself and amaze your loved ones. This tart is a rustic and fragrant dessert, with a base of crumbly cocoa shortcrust pastry and a creamy filling of ricotta and cocoa, enriched by an aromatic touch of rum that makes it irresistible.
It’s an easy and quick recipe, ideal for those looking for a spoon dessert without too many complicated steps. You just need to prepare the cocoa shortcrust, spread it in a mold, and fill it with a cream of ricotta, unsweetened cocoa, and rum. The result? A creamy cocoa tart inside and fragrant outside, perfect for breakfast, snack, or as a delicious dessert after dinner.
This ricotta and cocoa tart is also a great idea for parties: you can decorate it with powdered sugar, grated dark chocolate, or nuts to make it even more scenic. And if you want an alcohol-free version, you can replace the rum with vanilla extract or orange zest.
If you love cocoa desserts and are looking for an original and fragrant tart, this recipe is a must-save. I’ll guide you step by step to get a perfect cocoa tart, with tips on cooking, texture, and aromas. Ready to roll up your sleeves?
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
Ingredients
- 2 1/4 cups flour
- 3 tbsp unsweetened cocoa
- 2 eggs
- 1/3 cup sugar
- 7 tbsp butter
- 1 tsp vanilla extract
- 5 amaretti
- 2 1/4 cups ricotta
- 1 egg
- 1/3 cup sugar
- 3 tbsp cocoa
- 1.5 tbsp rum
- 5 amaretti
Tools
- 1 Cake Pan cake pan
- 1 Oven oven
- 1 Air Fryer air fryer
Steps
Prepare the cocoa shortcrust: in a bowl, mix butter and sugar. Add the flour, cocoa, eggs, and vanilla extract and work quickly with your fingertips until you get a sandy mixture.
Knead to form a dough, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes.
Prepare the ricotta cream: mix sugar and cocoa.
Add the ricotta, egg, and rum. Whisk until you get a smooth and velvety cream. Add crumbled amaretti.
Roll out the shortcrust: take the dough, roll it out on a floured surface, and line the greased mold. Prick the bottom with a fork.
Fill and bake: pour the ricotta cream and level it well.
Crumble the remaining shortcrust and amaretti and bake in a static oven at 350°F for about 35–40 minutes, until the crust is golden and the cream is slightly set.
✨Tips
Well-drained ricotta: leave the ricotta in a sieve for at least an hour, so the cream will be more compact and won’t release liquids during baking.
Carefully measured rum: if you want a more intense aroma, you can slightly increase the amount, but be careful not to overpower the cocoa flavor.
Alcohol-free variations: replace the rum with vanilla extract, orange zest, or cinnamon for a version suitable for children.
Delicious decorations: dust the surface with powdered sugar, unsweetened cocoa, or add dark chocolate shavings for a scenic effect.
Crumbly crust: work the dough briefly and let it rest in the fridge, so the base stays crunchy and doesn’t crumble.
Elegant serving: accompany the tart with a dollop of whipped cream or a scoop of vanilla ice cream to turn it into a restaurant-style dessert.
Storage: it keeps in the fridge for 2–3 days, covered with plastic wrap. It’s even better the next day as the flavors meld.
FAQ (Questions and Answers)
Can I substitute ricotta with mascarpone?
Yes, you can use mascarpone instead of ricotta for a richer and creamier filling. Keep in mind that mascarpone is higher in fat, so the tart will be more caloric but also more indulgent.
Can you freeze the cocoa tart?
Absolutely! You can freeze it once baked and cooled, well wrapped in plastic wrap. When ready to serve, let it thaw at room temperature and warm it slightly in the oven to restore its crispness.
Can I make it in advance?
Yes, in fact, it’s recommended: the ricotta and cocoa cream melds better after a few hours. Prepare it the day before and store it in the fridge; it will be even more delicious.
