The ricotta and cocoa tart is one of those desserts I make when I want something simple but really indulgent. The base is a crumbly shortcrust pastry that encloses a soft, creamy filling made with ricotta and unsweetened cocoa — a delicate but irresistible pairing.
It’s a perfect tart for an afternoon snack or breakfast, and while it bakes it fills the house with a wonderful aroma. The filling remains soft and slightly creamy, just the way I like it.
If you love ricotta desserts, on my blog you’ll also find other popular recipes such as the
ricotta and lemon tart or the cream and sour cherry tart. Both are truly delicious and worth trying.
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- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 8 Servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 436.51 (Kcal)
- Carbohydrates 55.72 (g) of which sugars 26.68 (g)
- Proteins 12.43 (g)
- Fat 20.03 (g) of which saturated 12.33 (g)of which unsaturated 7.18 (g)
- Fibers 1.73 (g)
- Sodium 69.34 (mg)
Indicative values for a portion of 135 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 creamy ricotta and cocoa tart
- 2 1/2 cups all-purpose flour
- 1/2 cup + 2 tbsp granulated sugar
- 1/2 cup + 1 tbsp (about 4.2 oz) butter (cold)
- 1 egg
- 1 egg yolk
- 1 zest of 1 lemon (grated)
- 1 teaspoon baking powder
- 1 2/3 cups (about 14 oz) ricotta (well drained)
- 1/3 cup + 1 tbsp granulated sugar
- 1 egg
- 4 tbsp (1/4 cup) unsweetened cocoa powder
- dark chocolate chips (optional)
Useful tools
- Tart pan also oval
- Bowl
- Spatula
- Rolling pin
- Sieve
How to prepare the creamy ricotta and cocoa tart
To prepare the creamy ricotta and cocoa tart I start with the shortcrust pastry. In a bowl pour the flour, add the cold butter cut into pieces and work quickly with your hands until you obtain a sandy mixture. Add the sugar, the egg, the yolk, a pinch of salt and the grated lemon zest.
Knead quickly until you form a smooth, homogeneous dough. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Meanwhile prepare the filling. In a bowl beat the well-drained ricotta with the sugar until you obtain a smooth cream. Add the sifted unsweetened cocoa powder and mix well. If you want an even more indulgent filling, you can also add chocolate chips.
Take the shortcrust pastry back and roll it out on a lightly floured surface. Line the tart pan that you previously buttered and floured, removing the excess from the edges.
Pour the ricotta and cocoa filling and spread it evenly. With the leftover dough make the classic strips and arrange them on the surface.
Bake in a preheated conventional oven at 356°F (180°C) for about 35-40 minutes. In the last 10 minutes cover the tart with a sheet of aluminum foil to prevent the top from browning too much.
Once baked, let it cool completely before cutting, so the filling will be creamy but firmer when sliced.
Storage and useful tips
The ricotta and cocoa tart can be kept at room temperature for one day, well covered under a cake dome. If it’s warm, I recommend storing it in the refrigerator for up to 2-3 days, taking it out about 20 minutes before serving to bring back its softness and creaminess.
For a perfect result always use well-drained ricotta to avoid a too-wet filling. If you want a firmer texture, you can add one tablespoon of cornstarch to the filling.
If you prefer a milder taste, you can replace part of the cocoa with melted dark chocolate or add chocolate chips to make the tart even more indulgent.
Frequently asked questions about the ricotta and cocoa tart
Can I make it without cocoa?
Yes, you can prepare a plain ricotta version and perhaps add lemon zest or chocolate chips.
Can I use mascarpone together with ricotta?
Yes, you can replace part of the ricotta with mascarpone to obtain an even richer and velvety filling.
