The ricotta and chocolate chip tart is a delicious dessert consisting of a pastry shell and a very tasty filling of ricotta and chocolate chips.
A truly unique delight that is also known as Sicilian baked cassata, as its filling is the same as the classic Sicilian cassata, although candied fruits are not included.
What also distinguishes the baked cassata from the famous regional specialty is, as mentioned, the use of shortcrust pastry instead of sponge cake, and the fact that this tart is baked.
Not very demanding to prepare, the success it will have with those you offer it to will more than reward you for the effort you put in.
In the recipe I propose, I preferred to decorate this dessert with the classic tart strips. However, you can decide to completely cover the filling using a disk of pastry.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 45 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 570.26 (Kcal)
- Carbohydrates 73.72 (g) of which sugars 46.11 (g)
- Proteins 14.40 (g)
- Fat 26.06 (g) of which saturated 15.91 (g)of which unsaturated 8.38 (g)
- Fibers 0.96 (g)
- Sodium 150.69 (mg)
Indicative values for a portion of 161 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
- 2 3/4 cups all-purpose flour
- 3/4 cup sugar
- 10 1/2 tbsp butter (at room temperature or 130 grams of lard)
- 1 egg
- 2 egg yolks
- 1/2 packet vanillin
- 1 tsp baking powder
- 1 pinch salt
- 28 oz sheep ricotta
- 1 1/8 cup sugar
- 1/3 cup dark chocolate chips
- 2 tbsp breadcrumbs (leveled)
- 1 egg (beaten with a pinch of vanillin for brushing)
- to taste powdered sugar
- to taste ground cinnamon (optional)
Tools
- 1 Baking Pan 24 cm springform
- 1 Spatula (silicone)
- 1 Brush kitchen
- 1 Rolling Pin
Steps
Place the ricotta in a colander or sieve to drain and leave it in the fridge overnight.
In the morning, first take the amount of butter needed for the pastry out of the fridge and cut it into small pieces.
Then weigh the ricotta (now free of whey) and based on its weight, which will be around 650 grams, add the sugar indicated in the ingredients, stir.
Place in the fridge like this for at least a couple of hours.
In the meantime, prepare the pastry by working together the flour, sugar, vanillin, sifted baking powder, whole egg and two yolks, a pinch of salt, and the butter (now at room temperature).
Once a homogeneous dough is obtained, wrap it in cling film and let it rest for a couple of hours in the fridge.
After the indicated time, take the pastry again and leaving one-third aside, roll out the rest with a rolling pin between two floured parchment papers to a thickness of about half a centimeter.
Use it to line a springform pan for cakes with a diameter of 24 cm.To more easily remove the cake once ready from the mold, line only the base of the pan with a parchment paper disc, letting the excess paper come out from the points of the mold lock.
Create a high edge of pastry and prick the base with a fork. Sprinkle the base with 2 level tablespoons of breadcrumbs.
Take the sugared ricotta out of the fridge, pass it twice through a sieve using a silicone spatula.
Once a fine-grained mixture is obtained, stir in the chocolate chips and pour everything into the pastry shell, leveling it.
With the remaining dough, make strips and lay them crosswise over the filling.
Beat an egg with a pinch of vanillin (you can use the leftover egg white from when you took only the yolks) and brush it evenly over the strips and the edge of the tart.
Bake in the middle-lower part of a preheated oven at 356°F (180°C), static function, for about 40 minutes.
If the dessert browns too much on the surface, cover with aluminum foil, making sure it doesn’t touch the dessert.
Before removing from the mold, let it cool. Then dust with powdered sugar and, if you like, with a veil of ground cinnamon.
The ricotta tart with dark chocolate chips is now ready to delight you.
Well sealed in a cake container, it keeps in the fridge for up to 4 days.
Well sealed in a cake container, it keeps in the fridge for up to 4 days.
Here is a selection of very useful products for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of very useful products for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
