The Cocoa Tart with Ricotta and Apples is a delicious variant of the classic white crust tart. It’s a dessert that everyone loves! The cocoa crust pairs perfectly with this filling of ricotta, dark chocolate chips, and caramelized apples. The recipe is very easy, and once it’s ready, it will be hard to resist having a second helping! If you want more similar recipes, you can find them in the Tart Collection
Recipe from 27/01/2017 updated
Similar Recipes
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 497.84 (Kcal)
- Carbohydrates 67.43 (g) of which sugars 38.04 (g)
- Proteins 11.02 (g)
- Fat 22.54 (g) of which saturated 12.44 (g)of which unsaturated 6.46 (g)
- Fibers 2.86 (g)
- Sodium 104.44 (mg)
Indicative values for a portion of 138 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
Before you start, have all the weighed ingredients ready on the table, you will work much better.
- 2 1/8 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup powdered sugar (cane sugar)
- 1/2 cup butter
- 2 eggs
- 1 pinch fine salt
- 1 cup ricotta
- 3 Golden apples
- 1/2 cup sugar
- 3 pinches ground cinnamon
- 1 tbsp lemon juice
- 3/4 cup dark chocolate chips (70%)
- 1 tbsp powdered sugar (for decorating)
Tools
The recipe includes IconA affiliate links
- Kitchen scale
- Bowl
- Pan
- Parchment paper
- Plastic wrap
- Tart pans
Steps
Start by preparing the shortcrust pastry. You can use a food processor or do it by hand as I did. Mix the sifted flour and cocoa in a bowl, incorporate the powdered cane sugar, add the cold butter, a pinch of salt, and start mixing the butter with your hands.
Add the eggs and once absorbed, quickly knead the pastry on the work surface. Divide the dough into two parts, one larger for the base and the rest for the strips. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.
Peel the apples and cut them into cubes, put them in a pan with the sugar, lemon juice, and cinnamon, and leave them on the heat, stirring until the sugar is dissolved and the apples are caramelized. In a bowl, place the ricotta, mix well with the dark chocolate chips, and while stirring, add the well-cooled caramelized apples.
Turn on the static oven to 350 degrees Fahrenheit. Roll out the larger piece of shortcrust pastry, make a disc with a border, place it in the 9.5-inch tart pan lined with parchment paper, and pierce the base. Roll out the remaining pastry and form the strips for the lattice. Pour the filling, level it, and place the strips. Bake in the middle rack for 40-45 minutes, checking. Serve the cold tart sprinkled with powdered sugar.
