The home dessert that smells of Sicily.
The ricotta and chocolate tart is one of those desserts that don’t try to astonish, but that want to gently comfort the palate. Fresh ricotta lightly worked, hand-chopped chocolate and orange zest, together with shortcrust pastry that smells like home, give us an extraordinarily cozy and delicious tart. Today I tell you about a simple ricotta dessert, the kind that doesn’t need long explanations and, after all, all the grandmother recipes that are part of Sicilian cuisine are made this way.
Sheep ricotta used here is the same you find in cannoli, when the filling smells of vanilla and memory. It’s the ricotta of fried iris, soft inside and golden outside, and of cartocci, of raviole, of spagnolette from Marsala, of cassata al forno and of the classic cassata—desserts that are never just sweets, but stories. Every dessert is different, yet the voice is always the same: it speaks of tradition!
This ricotta tart with dark chocolate flakes is part of that tradition, like the simple ricotta tart, but to make it even more traditional I used dark chocolate shavings. This dessert is not a novelty or a trend; it’s just another way to say ricotta, home, Sicily:
a slice at a time, without hurry…
Let’s go to the kitchen and make it together. But first, a reminder: if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
Also take a look at these other Sicilian ricotta desserts: I’m sure you’ll love them!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the ricotta and chocolate tart
- 2 cups all-purpose flour
- 1 egg yolk
- 2/3 cup butter
- 1 sachet vanillin sachet (or vanilla extract)
- 1 pinch salt
- 1 pinch baking powder (for cakes)
- to taste lemon zest (organic)
- cup powdered sugar
- 2 1/2 cups sheep ricotta (well drained)
- granulated sugar
- to taste orange zest (organic)
- 4 oz dark chocolate
- to taste ground cinnamon (if desired)
- vanilla (from a pod, or vanilla extract)
Tools
- Tart pan 9.5 in
- Ovens
- Bowls
Steps to make the ricotta and chocolate tart
For the shortcrust pastry:
Put the flour on the work surface and form a well.
Add the cold butter cut into cubes in the center and work it until you obtain a sandy mixture. Widen the well again and add the powdered sugar. Pour the egg and the yolk into the center, then begin to mix with a fork, gradually incorporating the flour.
Pour the yolk into the center, then begin to mix with a fork, gradually incorporating the sugar and the flour.
Add the grated citrus zest,
the baking powder, a pinch of salt, the vanillin and continue to work the dough with your hands, without warming it too much, until you obtain a smooth, compact ball. Wrap it in plastic wrap and let it rest in the refrigerator.
Meanwhile, take care of the filling.
Drain the ricotta well, letting it rest in the refrigerator for at least 24 hours in a sieve or its basket. Once dry and compact, transfer it to a bowl and work it with the powdered sugar until creamier.
Split the vanilla pod, scrape out the seeds and add them to the ricotta.
Grate the orange zest and add it to the mixture.
Chop the dark chocolate into flakes and gently fold it into the ricotta cream, stirring calmly. If you like, add a pinch of cinnamon.
Take the pastry back, work it with your hands to make it pliable, roll it out with a rolling pin on a floured surface and line the tart pan. Press the edges well and remove the excess dough. Prick the base with a fork.
Pour the ricotta filling into the pan and level it.
With the remaining pastry, cut strips and arrange them on the surface to form the classic lattice.
Bake in a static oven at 356°F (180°C) for about 40–45 minutes, until the tart is well golden.
Once baked, let it cool completely in the pan before unmolding, then transfer to a plate, dust with powdered sugar and serve.
Storage notes and tips
Store the ricotta and chocolate tart in the refrigerator, covered with plastic wrap or under a cake dome. At room temperature it will keep well for 24 hours; refrigerated it will stay perfect for 3–4 days, remaining creamy inside and crisp on the outside.
Before serving, take it out of the fridge at least 15–20 minutes in advance: the ricotta will soften and the chocolate aroma will be more pronounced.
If you prefer a firmer texture, you can prepare it the day before: resting helps the filling settle and makes the tart easier to slice. You can substitute orange zest with lemon zest, or use both for a more delicate aroma. The chocolate can be dark, extra dark or mixed, according to your taste.
If the ricotta is too wet, we recommend placing it on a clean cotton cloth that does not smell of fabric softener or detergent and patting it dry.
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FAQ (Questions & Answers)
Can I prepare the ricotta and chocolate tart in advance?Yes, you can prepare it the day before. Resting in the refrigerator helps the filling settle and makes the tart easier to slice.
What type of ricotta is best to use?We recommend well-drained sheep ricotta, but you can also use cow ricotta as long as it is dry and creamy.
Can I use milk chocolate instead of dark chocolate?Yes, you can substitute it, but keep in mind the result will be sweeter. Dark chocolate balances better with the ricotta.
Can the pastry be prepared in advance?Of course, you can prepare it the day before and store it well wrapped in the refrigerator.
Can I freeze the tart?Yes, you can freeze it already baked, whole or in slices. When serving, let it thaw slowly in the refrigerator.
How do you know when the tart is done?The surface should be nicely golden and the pastry firm. The filling will set as it cools. During baking the tart will rise; when it has puffed up even in the center you can consider it done: turn off the oven, let it rest and then remove it from the oven. The ricotta will firm up as it cools.
