The ricotta and chocolate tart is a delicious and easy recipe to make, requiring only a few simple ingredients. I used a butter pastry without yeast to make it slightly crunchy on the outside and very soft on the inside thanks to the creaminess of the ricotta. The ricotta tart always wins everyone over.
Let’s start baking.
Enjoy the recipe, Giusi.
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
These ingredients are for a 9-inch (24 cm) diameter pan
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 6 tbsp butter (or 5 tbsp vegetable oil)
- 1 egg
- 2 tbsp water
- 2 cups cow's milk ricotta
- 1/2 cup granulated sugar
- 1/3 cup chocolate (chopped)
Steps
🌸Work the butter with the sugar until creamy.
🌸Add the egg and the flour, using the two tablespoons of water to help mix.
🌸Work quickly until you create a dough.
➡️Wrap in plastic wrap and refrigerate for 30 minutes.
🌸Mix the ricotta with the sugar and chopped chocolate.
🌸Take the dough and divide it in two.
🌸Roll out the first dough🌸Place it inside a well-buttered and floured 9-10 inch (24-26 cm) diameter pan.
🌸Pour in the ricotta cream and level it.
🌸Roll out the other dough and place it on top.
➡️Seal the edges well and trim.
➡️Bake in a static oven at 350°F (180°C) for about 35-40 minutes.
➡️Let the cake cool completely inside the pan, then turn it over onto a cutting board or plate. Dust with powdered sugar, the ricotta tart is ready to be enjoyed.
If you liked this recipe, leave a sign🌺
For any questions, ask and I will answer.
Follow me if you want on my Instagram channel👇
https://instagram.com/pasticcidigiu?igshid=YmMyMTA2M2Y=
