Tart with ricotta and chocolate chips is a classic and always loved by everyone for the fragrance of the dough and for the soft filling.

This is simple but always makes a great impression… It is prepared in no time.

The ingredients needed to make it are few and simple. The shortcrust base is made with flour, eggs, butter, and a pinch of baking powder. The addition of baking powder makes the shortcrust very crumbly.

An easy and quick recipe to prepare, what I love about this shortcrust pastry is that after a short rest in the fridge it rolls out without breaking, so you won’t find it difficult to line a tart pan.

The chocolate chips (I chose dark chocolate ones) make the tart even more delicious.

What will surely impress is the delicious contrast that will be created between the soft and crumbly but still crisp base and the cream enriched with chocolate chips: it will not remain moist, as often happens with fillings made with ricotta, but will remain compact and leave a delicate and enveloping taste in your mouth.

Come on, let’s start kneading.

Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 10/12
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All seasons

568.82 Kcal

calories per serving

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Energy 568.82 (Kcal)
Carbohydrates 75.78 (g) of which sugars 42.67 (g)
Proteins 13.99 (g)
Fat 24.53 (g) of which saturated 14.13 (g)of which unsaturated 7.71 (g)
Fibers 0.94 (g)
Sodium 149.04 (mg)

Indicative values for a portion of 110 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 Ricotta and Chocolate Tart

4 cups cups all-purpose flour
7 oz oz butter
1 cup cups sugar
2 eggs (large, room temperature)
1/2 packet baking powder
1 pinch salt
to taste lemon (zest)
21 oz oz ricotta
2 eggs (whole)
1 cup cups sugar
3.5 oz dark chocolate chips (plus a handful to sprinkle on top)
2 tablespoons cointreau (optional)
as needed powdered sugar (as final decoration)

Tools

Baking Pan 10 inch
Bowl
Pastry Board
Parchment Papers
Pastry Wheel
Kitchen Scales

Steps for Ricotta Tart with Chocolate Chips

First, start with the sablage: in a bowl, pour the sifted flour, baking powder, sugar, a pinch of salt, and cold butter cut into large cubes.
Work until you get a sandy-looking mixture.
Add the 2 whole eggs and the grated zest of a lemon.
Then start mixing everything together.
Knead briefly, just enough to compact the dough for a perfect shortcrust.
Form a dough ball and wrap it in cling film, place it in the refrigerator to firm up for at least 30 minutes.
Take a bowl, pour the ricotta (well drained from its water and sifted), sugar, and eggs.
Mix the ingredients well, it should become a soft and creamy mixture.
Add the two tablespoons of cointreau. “The liquor is optional”
Then add the chocolate chips and mix gently.
Preheat the oven to 350°F.
Line the mold with parchment paper or grease and flour it.
(In a round 10-inch diameter pan).
Roll out two-thirds on parchment paper, until you get a 1/5 inch disk.
To facilitate rolling out, help yourself with the parchment paper… with two sheets of parchment paper (one below and one above) and a rolling pin. It works well for me and helps.
Roll the dough to about a half-centimeter thickness.
Place the shortcrust in a pan, trim the excess dough.
Prick the bottom with a fork.
Fill the base with the ricotta filling, trim the edges with a fluted pastry wheel, make shortcrust strips and place them on the ricotta filling, very gently.
Add more chocolate chips.
Bake in a preheated oven at 350°F in static mode, for about 35/40 minutes, pay attention to your oven.
Once golden, remove the cake from the oven, let it cool completely before removing it from the mold.
Place it on a tray.
Sprinkle with powdered sugar.
Enjoy your meal.