RICOTTA AND CHOCOLATE CHIP TART with candied fruits, an easy and quick Easter dessert, delicious recipe to make in a short time with a simple, crumbly, and tasty pastry.
The ricotta and chocolate chip tart is delicious, enriched with candied fruits, perfect for Easter, a very simple and so tasty dessert, the pastry melts in the mouth, and the filling is truly delightful.
The recipe for the ricotta and chocolate chip tart is perfect to enjoy after lunch or during breakfast, soft and good, an original and delicious dessert, soft and good.
Of course, if you don’t like candied fruits, you can remove them and fill the tart with only chocolate chips.
Follow me in the kitchen today there’s the ricotta and chocolate chip tart!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 1 egg yolk
- 3/4 cup lard (or butter)
- 7 tbsp sugar
- 1 tsp honey
- 1 pinch salt
- 1 1/2 cups ricotta cheese
- 1/3 cup sugar
- 1/2 packet vanillin
- 2 tbsp candied fruits
- 2 tbsp chocolate chips
- 1 egg
Steps
Prepare the shortcrust pastry, pour the flour into the food processor or on the work surface, make a well in the center, add the sugar, honey, salt, egg yolks, and lard, mix everything well.
Wrap the pastry in cling film and let it rest in the fridge for at least 30 minutes.
Mix the ricotta with sugar, egg, vanillin, candied fruits, and chocolate chips, blend well and let it rest.
After the time has passed, take the pastry and divide it into two parts, roll out a sheet in a 8-9 inch pie dish.
Fill with the cream and then close with the other sheet, seal the edges by folding the pastry inside.
Bake in a preheated oven at 356°F for about 25 minutes.
Bon appétit
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