Ricotta and chocolate chip tart, an easy dessert to prepare with a delicate yet very delicious taste… I would say a true delight… A tart suitable for any occasion but ideal for Easter or Christmas.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients for Ricotta and Chocolate Chip Tart
- 2 cups sheep ricotta (or cow's milk)
- 1/2 cup sugar
- 2 eggs
- lemon zest
- to taste chocolate chips
- 1 1/2 cups all-purpose flour
- 1/2 cup butter (Room temperature)
- 1/3 cup sugar
- 1 egg yolk
- lemon zest
- 1 tsp baking powder
- 1 pinch salt
Tools
- 1 Bowl Bowl
- 1 Baking Tin
Preparation of Ricotta and Chocolate Chip Tart
First of all, prepare the shortcrust pastry and let it rest for half an hour. Meanwhile, in a bowl mix the ricotta and sugar well, add the eggs and lemon zest, mixing well. Take a baking tin, grease and flour it, take the pastry, cut a portion and set it aside, roll out the pastry in the tin about a quarter-inch thick, including the sides, making sure the edges are at least three-quarters of an inch tall. Prick with a fork, pour the cream over the pastry, and add the chocolate chips on top. Take the remaining pastry, roll it out, and make your preferred decorations. Bake at 350°F for about 30/35 minutes.
Notes
Store the first day even inside the oven, if it is left over store in the refrigerator in a closed container, it will be enough to warm it up a moment.
Store the first day even inside the oven, if it is left over store in the refrigerator in a closed container, it will be enough to warm it up a moment.
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Cheesecake with shortcrust pastry and fresh strawberries
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