The ricotta and chocolate chip tart is one of those simple and genuine desserts I often make when I want to bring something good and homemade to the table. The crumbly shortcrust pastry encloses a soft and creamy ricotta filling, enriched by chocolate chips that make it even more delectable.
Over the years it has become one of my favorite recipes also during Easter, just like the pastiera, because the whole family likes it and it’s really easy to prepare. I often make the shortcrust pastry in advance and store it in the fridge, so when it’s time everything is ready.
The key ingredient is the ricotta: it must be fresh and of excellent quality, sheep or cow, but above all well drained. This step is essential to achieve a perfect tart, not too wet and with a nicely creamy filling. After mixing it with the sugar, I let it rest in the refrigerator for a few hours: this way it becomes even silkier.
The aroma is irresistible, thanks to the grated lemon zest and a pinch of cinnamon that make the filling truly special.
If you love creamy tarts, also try my ricotta and cocoa tart and the ricotta and jam tart, two simple and indulgent variations I make often.
Let’s make it together, you’ll see how easy it is. See you soon, Susy!
Also try:
- Difficulty: Easy
- Cost: Low cost
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 45 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 42.16 (Kcal)
- Carbohydrates 5.13 (g) of which sugars 2.61 (g)
- Proteins 1.14 (g)
- Fat 2.03 (g) of which saturated 1.16 (g)of which unsaturated 0.68 (g)
- Fibers 0.41 (g)
- Sodium 7.22 (mg)
Indicative values for a portion of 10 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 the ricotta and chocolate chip tart
- 2 1/2 cups All-purpose flour
- 1/2 cup Butter
- 1/2 cup Granulated sugar
- 1 Egg
- 1 Egg yolk
- 1 Zest of 1 lemon
- 2 cups Fresh ricotta (well drained)
- 1/2 cup Granulated sugar
- 1/2 cup Chocolate chips
- 2 Eggs
- 1/2 tsp Ground cinnamon
- 2 tsp Vanilla extract
Useful tools
- Baking pan 9.5 in (24 cm)
- Bowl
- Whisk
- Rolling pin
- Fork
- Parchment paper
How to make the ricotta and chocolate chip tart
I start by preparing the shortcrust pastry: in a bowl I quickly work the butter with the sugar by hand until I obtain a soft mixture. Then I add the egg and the yolk, a pinch of salt and the grated lemon zest, continuing to knead to combine all the ingredients well.
At this point I add the flour all at once and knead quickly, just long enough to obtain a homogeneous dough. It’s important not to overwork the dough to avoid warming the pastry.
The shortcrust pastry is ready when it is smooth and not sticky.
I then form a dough disc, wrap it in plastic wrap and let it rest in the refrigerator for at least two hours.
This step is fundamental: resting in the fridge makes the pastry more elastic, easier to roll out and even more fragrant.In a bowl I add the well-drained ricotta and the sugar, then I work the mixture with a whisk until it becomes a smooth, lump-free cream.
I add the eggs, the cinnamon and finely grated orange zest, continuing to mix to combine all the ingredients well.
When the mixture is homogeneous, I add the chocolate chips and gently fold them in.
I let the filling rest in the refrigerator for about 30 minutes: this way it becomes even creamier and perfect to use for filling the tart.I take the shortcrust pastry out of the refrigerator and work it slightly with my hands to soften it. I roll it out on a lightly floured surface with a rolling pin until I obtain an even thickness.
I carefully roll the dough around the rolling pin and transfer it to the 9.5 in (24 cm) pan, previously buttered and floured or lined with parchment paper.
I press the base and edges well with my hands, then trim the excess pastry by rolling the pin over the edges of the pan.
With the tines of a fork I prick the base so it doesn’t puff up during baking.
I then pour the ricotta filling and spread it evenly. With the leftover pastry I make the classic strips and arrange them on the surface of the tart.I bake the tart in a preheated conventional oven at 356°F for about 45 minutes, until the surface is golden and the pastry is well cooked.
Once ready, I let it cool completely in the pan: this step is important to allow the filling to set and to obtain perfect slices.
When cold, I gently remove it from the pan and transfer it to a serving plate. If I like, I dust it with a little powdered sugar, but it’s already delicious as is.
Now all that’s left is to slice and enjoy it… perhaps with company, because homemade desserts are always better when shared.
Storage and useful tips
The ricotta and chocolate chip tart keeps for 2-3 days. You can store it at room temperature under a cake dome, especially in cooler periods.
If you prefer a fresher taste, I recommend keeping it in the refrigerator: this way the filling becomes even firmer and creamier, perfect as an after-dinner dessert.
Before serving, you can leave it at room temperature for a few minutes so it becomes soft again and more aromatic.
For a gluten-free version, you can use a gluten-free pastry flour instead of all-purpose flour, keeping the same amounts.
