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Easter Ricotta and Chocolate Tart

17/11/2023

The Easter Ricotta and Chocolate Tart is a typical Italian dessert, especially popular during the Easter period, which combines the freshness of ricotta with the sweetness of chocolate. Here is the recipe:

Ingredients

  • 300 g of type 00 flour
  • 150 g of cold butter, cubed
  • 120 g of granulated sugar
  • 1 large egg
  • 1 egg yolk
  • Grated zest of 1 lemon
  • A pinch of salt

For the filling:

  • 500 g of ricotta cheese
  • 150 g of powdered sugar
  • 100 g of dark chocolate, chopped or in chips
  • 2 eggs
  • 1 packet of vanillin or natural vanilla extract
  • Grated zest of 1 orange
  • A pinch of cinnamon (optional)

Preparation

  1. Start by making the shortcrust pastry: mix the flour with the salt and lemon zest. Add the cold butter and quickly work the mixture to obtain a sandy consistency. Add the egg and yolk, then sugar, and knead until a compact ball is formed. Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes.
  2. Meanwhile, prepare the filling: sieve the ricotta into a bowl and mix in the powdered sugar. Add the eggs, vanillin, orange zest, and cinnamon if using, stirring until smooth.
  3. Gently fold the chocolate chunks into the ricotta mixture.
  4. Roll out two-thirds of the shortcrust pastry and line a previously buttered and floured tart pan. Prick the base with the tines of a fork.
  5. Pour the ricotta and chocolate mixture into the pastry base.
  6. With the remaining pastry, create strips or shapes as desired to decorate the surface of the tart.
  7. Bake in a preheated oven at 180°C for about 30-35 minutes, or until the tart is golden brown.
  8. Allow to cool completely before unmolding and serving.

Curiosities

The Easter tart is a special variation of the classic tarts, and the addition of ricotta enriches it with a creamy texture and a delicate flavor. In some regions of Italy, chocolate can be accompanied or replaced by candied fruit or nuts, to create flavors more in line with local traditions.

I recommend serving this tart at the end of a meal or during tea time, perhaps accompanied by a sweet dessert wine or a delicate liqueur.

Easter Ricotta and Chocolate Tart