The ricotta and chocolate tart is a dessert that blends tradition and elegance in a perfect balance of flavors and textures.
The delicate creaminess of the ricotta harmoniously melds with the intensity of chocolate, delivering a dessert that wins everyone over from the first bite. 😀
Perfect for celebrating a special occasion or simply for a different breakfast, this tart is a tribute to goodness. 😊
- Difficulty: Easy
- Cost: Affordable
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups flour
- 1/3 cup sugar
- 2 eggs
- Grated lemon zest
- 7 tbsps butter
- 2 cups ricotta cheese
- 1 egg
- 1/4 cup sugar
- 3/4 cup hazelnut cream
Tools
- Oven Forno electolux
Steps
Combine soft butter with lemon zest and sugar, mix well.
Add the eggs
Add the flour and work quickly to form a ball
Wrap it in cling film and place it in the fridge for 20 minutes.
In the meantime, in a bowl add the egg with the sugar and mix well.
Add the ricotta and mix.
Divide the dough into two
Roll out one part of the dough and place it on a greased and floured baking tray
Trim the edges and prick the bottom with a fork
Spread the hazelnut cream at the base
Add the ricotta cream and lay the remaining dough on top.
Cut strips
Wet the edge of the tart and lay the strips on it
If desired and if you have leftover dough, knead two tablespoons of unsweetened cocoa with the leftover strips
Roll out the dough and cut strips to place on top of the cake
Bake at 350°F for 30 minutes
Enjoy your meal! 😍😍
