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Chocolate and Ricotta Tart-Italian Dessert

Updated: Mar 5

  • Chocolate and ricotta tart an easy and delicious tart, without eggs in the cream (in the pastry, please). It is really perfect, easy to prepare and beautiful to look at. Follow recipe.

Ingredients: 60 min. easy, 22/24 cm mold

For the cocoa shortcrust pastry:

  • 330 g flour 00

  • 40 g bitter cocoa powder

  • 100 g sugar

  • 180 g butter

  • 1 whole egg

  • 1 egg yolk

For the ricotta cream:

  • 500 g ricotta

  • 100 g powdered sugar

  • 100 g chocolate chips


Preparation:

First prepare:

  1. Before starting to prepare the chocolate and ricotta tart, put the ricotta in a colander over a bowl to drain for about 1 hour.

Cocoa short pastry:

  1. While the ricotta will drain away all the excess liquid, dedicate yourself to the shortcrust pastry.

  2. Put the soft butter, sugar, yolk, and whole egg in a bowl and mix everything with a spoon in order to have a homogeneous mixture.

  3. Mix the flour and unsweetened cocoa powder and add them to the mixture of butter, sugar and eggs, mixing first with a spoon and then kneading with your hands until you get a smooth dough.

  4. Put the cocoa shortcrust pastry to rest in the fridge while you prepare the cream for the ricotta filling.

Ricotta Cream filling:

  1. Put the ricotta in a bowl drained from the whey and add the icing sugar, mixing well with a spoon.

  2. Add the chocolate chips and make the cream uniform.

Chocolate and ricotta tart:

  1. Divide the shortcrust pastry and put two thirds of it in a pan for tarts or in a pan with a greased opening hinge. With your hands, crush it on the base and on the edge to have a thickness of about one centimeter. Prick the base of the tart so that it does not swell excessively during cooking. Pour the ricotta cream over the pitted cocoa shortcrust pastry base and level the surface.

With the leftover shortcrust pastry, create the strips for the tart

  1. Also create a roll of shortcrust pastry and place it on the entire edge of the tart.

  2. Decorate the entire perimeter of the tart with the tines of a fork.

  3. Bake the tart in a preheated oven at 180 °C for about 40 minutes until the pastry is cooked.

  4. Remove the chocolate and ricotta tart from the oven and wait for it to cool completely before removing it from the pan. Cut and serve.

Buon appetito!

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