Whole Wheat Tart with Ricotta and Chocolate 🍫
A delicious tart made with a whole wheat base and filled with a luscious chocolate and ricotta cream. A great dessert for holidays or any day of the year! A very simple recipe that we can prepare at home. I chose to make a version with whole wheat flour because I’ve been preferring it lately, but if you don’t like it, you can opt for a Soft Tart Base with white flour and use the same filling.
If you like soft tarts, also try:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Whole Wheat Tart with Ricotta and Chocolate:
- 1 1/2 cups whole wheat flour
- 1 jar plain yogurt
- 1/4 cup vegetable oil
- 3/4 cup milk
- 1/4 cup potato starch
- 1 packet baking powder
- 3/4 cup sugar
- vanilla
- 1 cup milk
- 3/4 cup sugar
- 3 tbsps unsweetened cocoa powder
- 3 tbsps cornstarch
- rum flavor
- 1 1/2 tbsps butter
- 1/2 cup mascarpone
- 9 oz ricotta
Steps
For the preparation of the whole wheat tart with ricotta and chocolate, watch the video HERE.
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Base preparation:
In a bowl, put the flour, sugar, starch, baking powder and mix. Add the milk, yogurt, oil, vanilla.
Mix well. Place the mixture into the floured pan, gently tap the pan and bake at 350°F for about 40 min.
Cream preparation:
In a saucepan, put the sugar, starch,
Add the cocoa and mix. Gradually add the milk while stirring. Bring to heat to thicken, stirring occasionally.
It will take a few minutes. Once thickened, turn off the heat and add the butter and a bit of rum flavor.
Mix well. Cover with plastic wrap and let it cool. Let the ricotta drain for a few hours. Take the cold cream.
Add the ricotta and mix well. Moisten the base with water and sugar and flavors to taste. Put the cream on top using a piping bag. Decorate as desired and refrigerate for a few hours.
Enjoy your meal!
