Chocolate and Ricotta Tart-Italian Dessert
Updated: Oct 23
Chocolate and Ricotta Tart: A Delectable Delight
Chocolate and ricotta tart is an exquisite dessert that combines the rich, indulgent flavors of chocolate with the creamy, light texture of ricotta cheese. This tart is not only easy to prepare but also visually stunning, making it a perfect choice for any occasion, whether it's a casual family gathering or a more formal celebration. The absence of eggs in the cream, specifically in the pastry, makes this tart a wonderful option for those who may have dietary restrictions or preferences.
Ingredients
To create this delightful tart, you'll need a selection of quality ingredients that will enhance the overall flavor and texture. The primary components include:
- **For the pastry:**
- All-purpose flour
- Unsweetened cocoa powder
- Unsalted butter
- Powdered sugar
- A pinch of salt
- Ice water
- **For the filling:**
- Fresh ricotta cheese
- Dark chocolate (preferably 70% cocoa for a rich flavor)
- Granulated sugar
- Vanilla extract
- A hint of lemon zest for brightness
Preparation Steps
1. **Making the Pastry:**
Begin by preparing the tart pastry. In a mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, and a pinch of salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add the powdered sugar and mix until well combined. Finally, add ice water, a tablespoon at a time, until the dough comes together. Be careful not to overwork the dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
2. **Blind Baking the Crust:**
Once the dough has chilled, roll it out on a lightly floured surface to fit your tart pan. Carefully transfer the dough to the pan, pressing it into the corners and trimming any excess. To prevent the crust from puffing up during baking, line it with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven until the edges are firm and slightly crisp. Remove the weights and parchment, then return to the oven for a few more minutes until fully baked. Allow it to cool completely.
3. **Preparing the Filling:**
While the crust is cooling, prepare the filling. Melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth. In a separate bowl, mix the ricotta cheese with granulated sugar, vanilla extract, and lemon zest until creamy and well combined. Gently fold the melted chocolate into the ricotta mixture until fully incorporated, creating a luscious and velvety filling.
4. **Assembling the Tart:**
Once the crust is completely cool, pour the chocolate-ricotta filling into the tart shell, smoothing the top with a spatula. Refrigerate the tart for at least two hours to allow the filling to set properly.
Serving Suggestions
When ready to serve, carefully remove the tart from the pan and slice it into generous wedges. This tart pairs beautifully with a dollop of whipped cream or a sprinkle of powdered sugar for an elegant touch. Fresh berries or a drizzle of chocolate sauce can also enhance the presentation and add a burst of flavor.
Conclusion
The chocolate and ricotta tart is truly a showstopper that is as delightful to eat as it is to behold. Its combination of rich chocolate and creamy ricotta, along with a perfectly baked cocoa crust, creates a harmonious balance of flavors and textures. This easy-to-follow recipe ensures that even novice bakers can achieve impressive results. Whether enjoyed at a special event or as a sweet treat at home, this tart is sure to impress everyone who has the pleasure of tasting it.
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:
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:
As the ricotta drains the excess liquid, focus on preparing the shortcrust pastry.
In a bowl, combine the softened butter, sugar, egg yolk, and whole egg. Mix thoroughly with a spoon until the mixture is uniform.
Incorporate the flour and unsweetened cocoa powder into the butter, sugar, and egg mixture. Begin mixing with a spoon, then proceed to knead by hand until a smooth dough is formed.
Place the cocoa shortcrust pastry in the refrigerator to chill while you prepare the cream for the ricotta filling.
Ricotta Cream filling:
Place the ricotta, drained of whey, into a bowl and incorporate the icing sugar, stirring thoroughly with a spoon.
Introduce the chocolate chips and blend until the mixture is smooth and uniform.
.
Chocolate and ricotta tart:
Divide the shortcrust pastry, placing two-thirds into a tart pan or a greased springform pan. Press the pastry evenly along the base and sides to achieve a thickness of approximately one centimeter. Prick the base to prevent excessive swelling during baking. Pour the ricotta cream over the cocoa shortcrust pastry base and smooth the surface.
With the leftover shortcrust pastry, create the strips for the tart
Form a roll of shortcrust pastry and position it along the entire edge of the tart.
Use the tines of a fork to decorate the entire perimeter of the tart.
Bake the tart in a preheated oven at 180 °C for approximately 40 minutes, or until the pastry is fully cooked.
Once baked, remove the chocolate and ricotta tart from the oven and allow it to cool completely before taking it out of the pan. Slice and serve.
Buon appetito!
NOTE:
Keep the cake in a cool place for 3-4 days, covered with aluminum foil
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