Ricotta and Chocolate Mini Tarts

Ricotta and chocolate mini tarts are a delicious dessert that combines the freshness of ricotta with the indulgence of chocolate. Here is the recipe for making ricotta and chocolate mini tarts:

Ingredients

• 250 g of shortcrust pastry (you can make it yourself or buy ready-made)
• 250 g of ricotta
• 150 g of powdered sugar
• 1 egg
• 1 egg yolk
• 100 g of dark chocolate
• Grated zest of 1 lemon
• Powdered sugar for decorating (optional)

Preparation

1. Roll out the shortcrust pastry with a rolling pin to a thickness of about 3 mm. Line the mini tart molds with the pastry, previously greased or lined with parchment paper, trimming off the excess dough from the edges.
2. In a bowl, blend the ricotta with the powdered sugar until you obtain a smooth and homogenous mixture.
3. Add the whole egg and the yolk, then mix well to incorporate.
4. Stir in the grated lemon zest to the ricotta mixture.
5. Chop the dark chocolate and add it to the ricotta cream, mixing gently.
6. Preheat the oven to 180 °C (350 °F).
7. Fill each mold with the ricotta and chocolate cream, being careful not to exceed the edges of the shortcrust pastry.
8. Bake the mini tarts for about 20-25 minutes or until they are golden on top.
9. Let them cool completely before unmolding.
10. Before serving, you can dust the mini tarts with powdered sugar for an extra touch of sweetness and a more elegant presentation.

Curiosities

The ricotta and chocolate tart is a delicious variation of the classic ricotta tart. It is a typical recipe of central and southern Italy, and the addition of dark chocolate makes it perfect for lovers of intense flavors and sweet contrasts. The tart, in general, is a very versatile and beloved dessert in Italy, often personalized with jams, custard, fruit, or, as in this case, ricotta and chocolate.