The tart with chestnut cream, ricotta, and chocolate chips is a delicious cake with a double filling, perfect to enjoy during the autumn and winter seasons. A soft shortcrust pastry envelopes a rich filling made of chestnut cream and ricotta with chocolate chips, flavored with cinnamon. Enjoy it for breakfast, as a snack, or after meals.
The recipe is by Simona R. and is taken from the book “Mom’s Cake – Our Recipes”, Tart with Chestnut Cream, Ricotta, and Chocolate Chips, p. 44.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 12 People
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: Autumn, Winter
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 9 tbsp butter
- 1 egg
- 1 tsp baking powder
- 1 pinch fine salt
- 2 cups cow's milk ricotta
- 1 1/2 cups chestnut cream
- 1/4 cup chocolate chips
- 2 tbsp granulated sugar
- to taste ground cinnamon
- to taste powdered sugar
Tools
- Kitchen Scale
- Stand Mixer
- Flat Beater
- Dough Scraper
- Plastic Wrap
- Parchment Paper
- Refrigerator
- Rolling Pin
- Pie Pan
- Bowl
- Spoon
- Spatula
- Knife
- Cookie Cutter
- Sugar Shaker
- Oven
Steps
To prepare the tart with chestnut cream, ricotta, and chocolate chips…
In the bowl of the stand mixer equipped with a flat beater, add the all-purpose flour, granulated sugar, cold butter from the refrigerator cut into pieces, baking powder, egg, and a pinch of salt.
Mix the ingredients by running the stand mixer and increasing the speed until the mixture begins to come together.
Then, using the dough scraper, transfer the dough to a surface, form a dough ball, wrap it in plastic wrap, and place it in the refrigerator to rest for 30 minutes.
While the shortcrust pastry is resting, prepare the filling. In a bowl, combine the drained cow’s milk ricotta, granulated sugar, chocolate chips, ground cinnamon, and mix.
After the resting time, let the shortcrust pastry sit for a few minutes to make it pliable, then roll it out with a rolling pin on a sheet of parchment paper and transfer it to a pie pan.
Press the dough onto the bottom and edges with your hands and trim any excess dough with a knife. Use the remaining dough to create decorations to add on top.
Fill the tart by spreading the chestnut cream evenly with a spoon, then add the prepared ricotta with chocolate chips and level it as well. Finally, decorate with the leftover shortcrust pastry as desired.
Bake the tart in a preheated oven at 350°F for 35/40 minutes in convection mode.
Once the baking time is over, remove the tart from the oven and let it cool completely before removing it from the pie pan. Then sprinkle with powdered sugar.
