Ricotta and chocolate tart. Garfagnina ricotta tart

There ricotta and chocolate tart it is a delicious and simple dessert to make: a pastry shell cocoa shortcrust pastry with a filling of cream alla ricotta cheese enriched with drops of dark chocolate. It’s a dessert to be enjoyed after lunch or dinner with friends, but also one snack special.

Ingrediants

  • 1 stick of cocoa shortcrust pastry
  • 400 g of cow’s milk ricotta
  • 80 g of granulated sugar
  • 1 egg yolk
  • 100 g of chocolate chips
  • 1 vanilla bean

How to prepare: Ricotta and chocolate tart

There ricotta and chocolate tart is a dessert of simple goodness, made with a base of cocoa shortcrust pastry and a ricotta and egg cream enriched with drops of dark chocolate. A real delicacy for top snacks or as a dessert after a family lunch.

Starting from the basic shortcrust pastry recipe, replacing 20 grams of flour with as many bitter cocoa in powder, you will get the chocolate shortcrust pastry for the shell. The general rule is not to knead the dough for too long and to let it rest properly before rolling it out. If you have the possibility to prepare it in advance and let it rest for 10-12 hours, you will get a more cohesive, easy to roll out and crumbly pastry.

The one between chocolate and ricotta it is a particularly delicious combination that we find with pleasure even in desserts that are very different in structure than this one ricotta tart. For example, the ricotta swirl cake, made with puff pastry, and the chocolate and ricotta cream cake where the base is a soft chocolate daisy, the ricotta filling and to decorate a sinuous dark ganache.

If, on the other hand, it is the cocoa shortcrust pastry that you are passionate about, try the orange-scented cocoa tart or the elegant and exquisite pear and chocolate cake.

OTHER DELICIOUS RECIPES: Ricotta crumb cake, Cocoa tart with pears and cream cheese, Cake with amaretti, ricotta and chocolate, Ricotta donut with cocoa

Easy execution Preparation time 30 min Cooking time 35 min Resting place Refrigerator Resting time 60 min – 2h Servings 6 – 8

How to prepare: Ricotta and chocolate tart

Preparation of Ricotta and chocolate tart - Phase 1

Preparation of Ricotta and chocolate tart - Phase 1

To make the chocolate ricotta tart you must first of all prepare a cocoa shortcrust pastry following the basic recipe and replacing 20 grams of flour with the same amount of unsweetened cocoa powder. Once ready, shape the dough into a loaf and let it rest in the refrigerator wrapped in cling film for at least an hour. Collect the ricotta, well drained of its whey, in a bowl with the sugar and work it to cream with a hand whisk. Add the egg yolk, the seeds extracted from the vanilla bean and the chocolate chips.

Preparation of Ricotta and chocolate tart - Phase 2

Preparation of Ricotta and chocolate tart - Phase 2

Work the ingredients with a spatula until the mixture is well blended. Roll out the pastry with a rolling pin, on a pastry board covered with parchment paper, to a thickness of about 4 millimeters.

Preparation of Ricotta and chocolate tart - Phase 3

Preparation of Ricotta and chocolate tart - Phase 3

Line a 23-24 cm diameter tart mold with a removable base with the dough. Cut out the excess dough on the edges and set it aside for decoration. Pour the ricotta filling into the pastry shell after having pierced the bottom with the prongs of a fork. Level well with the back of a spoon.

Preparation of Ricotta and chocolate tart - Phase 4

Preparation of Ricotta and chocolate tart - Phase 4

Roll out the leftover shortcrust pastry and cut it into strips with a toothed wheel. Arrange them on the surface of the cake forming the classic grill and cook the tart in a preheated oven, at 180 °, for about 35 minutes.

Preparation of Ricotta and chocolate tart - Phase 5

Remove the cake from the oven and let it cool completely before gently turning it out onto a serving dish. Serve the ricotta and chocolate tart at room temperature.

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