The ricotta and chocolate tart is a classic among baked cakes, a crispy dessert with a creamy heart made delicious by the chocolate flakes and pine nuts enclosed in the dough.
If you like tarts, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 365.88 (Kcal)
- Carbohydrates 40.24 (g) of which sugars 24.39 (g)
- Proteins 9.18 (g)
- Fat 19.46 (g) of which saturated 7.73 (g)of which unsaturated 10.33 (g)
- Fibers 3.22 (g)
- Sodium 436.22 (mg)
Indicative values for a portion of 100 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 for a 8-inch tart
- 7 oz shortcrust pastry
- cup ricotta
- cup sugar
- 1 egg
- 1 pinch salt
- 1 tbsp pine nuts
- to taste ground cinnamon
- 1.75 oz dark chocolate
- to taste orange zest
Tools
- 1 Food processor
- 1 Spatula
- 1 Knife
- 1 Cutting board
- 1 Rolling pin
Instructions
The ricotta and chocolate tart is a classic dessert, I like to make it in the summer because it’s delicious when taken out of the fridge and served cold.
To make a good tart, I recommend following my instructions to prepare the easy and quick shortcrust pastry.
Ready-made shortcrust pastries are available in stores, but since making a good one takes little time, I think it’s worth making it at home.
After preparing the pastry, let it rest in the refrigerator wrapped in a sheet of plastic wrap for at least 60 minutes, ideally overnight.
After the pastry has rested, remove it from the fridge and knead it again, place it on the baking tray and while it rests in the refrigerator, start preparing the tart filling.
Take a large bowl and put the ricotta and sugar in it, use a spatula to work the two ingredients until you get a creamy mixture.
Add a whole egg to the mixture and mix well.
With a cutting board and knife, chop the dark chocolate into flakes until you get a fairly uniform crumb, add it to the cream and mix.
Finally, you can add the finely grated zest of an orange or, if you prefer, orange essence.
Incorporate into the cream the whole pine nuts and cinnamon (I add just a little to taste so as not to overpower the other flavors).
All that’s left is to pour the cream into the pastry, being careful not to reach the edge but leaving about ¼ inch of space because it will tend to rise during baking.
Bake at 356°F for 30-35 minutes; if it rises too much, prick it with a toothpick before it breaks.
After the indicated time, your tart is ready, you can serve it warm or after letting it rest in the refrigerator.
Your ricotta and chocolate tart is ready!
Plating Tips:
This recipe does not require accompanying creams or sauces. You can therefore bring it to the table whole and proceed with portioning in front of your guests, given the delicious appearance of the dessert.
If you wish, you can make mini single-serving tarts, considering that with the above doses you will get 4 single servings of 5 inches.
Which Wine to Pair:
The ricotta and chocolate tart is a dessert with a fresh and delicate flavor, so I recommend serving it with a dessert wine. For example, a thirty-year-old aged Marsala or a Passito di Pantelleria.
