Ricotta Tart with Chocolate Chips and Almonds

Here’s the recipe for a delicious Ricotta, Chocolate Chips, and Almonds Tart:

Ingredients

• 300 g of flour type 00
• 150 g of cold butter
• 130 g of sugar
• 1 large egg
• Grated zest of 1 lemon
• A pinch of salt
• 500 g of ricotta
• 100 g of powdered sugar
• 1 sachet of vanillin or vanilla extract
• 100 g of chocolate chips
• 50 g of almonds (peeled and chopped, or in flakes)

For the Shortcrust Pastry:

• 230 g of flour type 00
• 130 g of cold butter, diced
• 100 g of sugar
• 1 egg
• Grated zest of 1 lemon
• 1 pinch of salt

Preparation

1. Let’s start with the shortcrust pastry: in a bowl, mix the flour with sugar and salt. Add the diced cold butter and work the mixture until it becomes sandy.
2. Incorporate the egg and grated lemon zest, and work the dough until it forms a ball. Wrap it in cling film and let it rest in the fridge for at least 30 minutes.
3. For the filling: in a bowl, mix the ricotta with powdered sugar, vanillin, and chopped almonds. Lastly, add the chocolate chips.
4. Roll out the shortcrust pastry into a thin layer on a lightly floured surface and use it to line a previously buttered and floured tart tin. Trim the excess pastry from the edges.
5. Pour the ricotta filling into the shortcrust base and level the surface.
6. With the remaining pastry, you can create strips to place over the filling to decorate the tart.
7. Bake in a preheated oven at 180 °C for about 30-35 minutes or until the tart is golden.
8. Let it cool completely before serving.

Curiosity

The ricotta and chocolate chip tart is a much-loved dessert in Italy, and the addition of almonds provides a pleasant crunchiness and a distinctive flavor. This dessert is perfect for ending a meal or for a special occasion. The chocolate chips slightly melt during baking, creating an irresistible contrast with the creaminess of the ricotta.