The almond and chocolate tart is truly delicious and easy to prepare. Rich in ricotta, chopped almonds, and chocolate chips, everyone will love it. This tart has a very easy pastry to prepare, as we’ll be making it with a blender. Then, while the pastry rests in the fridge, we’ll prepare the custard, sift the ricotta, and add the chopped almonds and chocolate chips. You’ll see how the almond and chocolate tart will win you over. And now let’s move on to the almond and chocolate tart recipe.
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours 30 Minutes
- Preparation time: 25 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1 egg
- 1 egg yolk
- 1/4 cup sugar
- 1/3 cup butter (very soft)
- 1 teaspoon baking powder
- Half pod vanilla
- 1 lemon zest
- 2 tablespoons sweet vermouth
- 1 pinch salt
- 3/4 cup custard
- 1/2 cup cow's milk ricotta
- 1/2 cup almonds (chopped)
- 1/2 cup dark chocolate chips
- 1 egg
- 1/4 cup sugar
- 1 butter tablespoon
- 1/4 all-purpose flour cup
What You Need to Make the Tart
- 1 Mixer
- 1 Tart pan 10 inches
- 1 Bowl
- 1 Cutting board
- 1 Rolling pin
Preparation
Soften the butter, and in the meantime, pour the flour, egg, egg yolk, sugar, vermouth, vanilla seeds, baking powder, lemon zest, and salt into a mixer. Pulse the mixer intermittently to combine everything. Finally, add the softened butter and blend again until fully incorporated. Pour the pastry base onto a sheet of plastic wrap, form it into a ball, wrap it with the plastic, and place it in the refrigerator for about 4 hours. Better overnight.
While the pastry rests, focus on preparing the filling. Cool the custard covered with plastic wrap. After preparing it following the instructions here. Meanwhile, sift the ricotta and then mix it with the egg and sugar. Stir in the chopped almonds and chocolate chips*, finally, fold in the cooled custard. Grease with a pat of melted butter and flour the pan.
Preheat the oven to 350°F.
Place the ball of pastry on a floured cutting board and roll it out with a floured rolling pin. Lay the pastry over the tart pan and press it onto the bottom and sides, trimming the excess dough with a knife. Use a cutter to make decorations to adorn the almond and chocolate tart.
Pour the ricotta* and almond cream onto the pastry, leveling it with the back of a spoon. Decorate with the cut-out pastry and bake the tart for about 20 minutes*. Once baked, let the tart cool in its pan for about 15 minutes. Then transfer it to a wire rack and let it cool completely. Serve the tart and enjoy!
Tips for the Cream, Ricotta, and Chocolate Tart
For the almond and chocolate tart, you can optionally add grated zest of half an orange or a few drops of rum essence to the ricotta cream. Check the tart’s baking and, if necessary, move the pan for an evenly golden cooking. The same tart can be made with the addition of precooked wheat.
