The cocoa ricotta cream tart is a delicious and easy recipe to make. To make this tart, I used an oil-based pastry, which is very simple and quick because it doesn’t even require resting in the fridge. To fill it, I decided to use ricotta with a few tablespoons of unsweetened cocoa added. This ricotta cream tart is distinguished from other tarts by its delicacy. If you are a ricotta lover, you absolutely have to try it.
Let’s start baking, hugs
Giusi
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour (Plus extra for the work surface)
- 2/5 cup granulated sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 1/2 tsp baking powder
- 12 oz ricotta cheese
- 1/4 cup unsweetened cocoa powder
- 2/5 cup granulated sugar
- 1 egg
Tools
I used a rectangular mold, but you can easily use a round mold with a diameter of 9-10 inches, or use a smaller mold and make some cookies with the leftover dough.
Steps
In a bowl, beat the eggs with the sugar, then add the oil, flour gradually, and finally the baking powder. Continue kneading on a floured surface until you create a soft, non-sticky dough. If the dough needs extra flour, feel free to add it.
Take one third of the pastry and set it aside to make the strips on top later. Roll out the remaining pastry and place it inside a greased and floured mold, trimming the edges neatly with a knife.
Now let’s prepare the cocoa ricotta cream. In a bowl, mix the ricotta, sugar, egg, and cocoa well with a fork. Place the cream inside the pastry shell and smooth it out evenly. Roll out the reserved dough thinly, cut it into strips, and place them over the ricotta cream, arranging the edges.
Bake in a preheated static oven at 355°F for about 30 minutes. The cocoa cream tart is ready; let it cool completely inside the mold.
The cream can be made even more delicious with chocolate chips.
You can flavor the pastry with vanilla or orange zest, which pairs perfectly with cocoa.
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Pasticcidigiu
