Dark Chocolate and Ricotta Tart

by Anjali @ The Picky Eater on August 18, 2013

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This might be one of the best tarts I’ve ever had in my life.

The pastry crust is flaky, buttery, and still light somehow – without a hint of egg-flavor (which I’m not a fan of in pastries).

The filling is creamy, rich and not-too-sweet, with a slight fruity surprise in the form of fresh cherry preserves.

You can use this pastry crust recipe for just about any pastry you make – modifying it as needed. I could just eat it straight out of the oven with a dusting of powdered sugar on top in the form of little sugar cookies.

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This is Part 3 of Cook Like an Italian: Torta di Ricotta alla Romana (or: Ricotta and Dark Chocolate Tart). This recipe comes courtesy of my cooking class through Convivio Rome during our recent trip to Italy. Click on the following links for Part 1 and Part 2 of this recipe series.

The husband and I devoured this tart as soon as it came out of the oven. It made me want to cook with ricotta in more sweet vs. savory dishes from now on!

The Ingredients

For the pastry:

  • 150g (5.3oz) of butter
  • 300g (10.5oz) of flour
  • 150g (5.3oz) of sugar
  • 3 egg yolks
  • Pinch of salt to taste
  • Lemon zest
For the filling:
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  • 500g (17.6oz) of ricotta
  • 1 egg
  • 100g (3.5oz) of sugar
  • Lemon zest
  • 1 drop of milk
  • Coarsely chopped dark chocolate
  • Fresh cherry preserves
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The Directions
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Step 1: Separate your eggs. Create a “well” with the flour on a wooden cutting board. Add the butter, sugar, egg yolks and a pinch of salt to the middle of the “well”.
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Step 2: Grate fresh lemon zest into the “well”.
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Step 3: Knead the dough on the cutting board until it forms a smooth, tight ball. Then wrap in saran wrap and refrigerate for 30 min.
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Step 4: Mix ricotta until smooth, add sugar, one egg, lemon zest and drop of milk if needed.
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Step 5: Chop your chocolate bar and add the chocolate chips to the ricotta mixture.
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Step 6: Roll the pastry out between two sheets of parchment paper.
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Step 7: Lift the pastry (with the parchment) into the cake tin. One parchment paper should be at the bottom of the tin, then the pastry, and then you can lift the second parchment paper up. Press the pastry up to the sides of the tin.
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Step 8: Spread the cherry preserves on the bottom of the pastry.
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 Step 9: Pour in the ricotta mixture, and if you have any extra pastry crust you can make little cookies out of it and top the ricotta mixture with the cookies.
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Step 10: Bake at 300 degrees F for 30 minutes until the crust is golden brown.
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Step 11: Cut into 16 slices, sprinkle with powdered sugar, and serve with a dark chocolate drizzle.
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This is definitely more of an “indulgent” vs. “healthy” recipe, but everyone needs a little indulgence once in a while :) And while this recipe makes 16 slices, even half of a slice is unbelievably satisfying, and is only 150 calories – which isn’t bad for dessert!
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Any way you enjoy it, eating this cake at the end of a long day with a glass of red wine or even a cup of hot coffee is absolute perfection.
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Dark Chocolate and Ricotta Tart

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 16 slices

Serving Size: 1 slice

Calories per serving: 304

Fat per serving: 15g

Nutritional Info Per Serving: 304 Calories, 15g Fat, 35mg Sodium, 36.8g Carbs, 2.4g Fiber, 20.6g Sugar, 7.3g Protein

Ingredients

    Pastry
  • 150g (5.3oz) of butter
  • 300g (10.5oz) of flour
  • 150g (5.3oz) of sugar
  • 3 egg yolks
  • Pinch of salt to taste
  • Lemon zest
  • Filling
  • 500g (17.6oz) of ricotta
  • 1 egg
  • 100g (3.5oz) of sugar
  • Lemon zest
  • 1 drop of milk
  • Coarsely chopped dark chocolate
  • Fresh cherry preserves

Directions

  1. Separate your eggs. Create a "well" with the flour on a wooden cutting board. Add the butter, sugar, egg yolks and a pinch of salt to the middle of the "well".
  2. Grate fresh lemon zest into the "well".
  3. Knead the dough on the cutting board until it forms a smooth, tight ball. Then wrap in saran wrap and refrigerate for 30 min.
  4. Mix ricotta until smooth, add sugar, one egg, lemon zest and drop of milk if needed.
  5. Chop your chocolate bar and add the chocolate chips to the ricotta mixture.
  6. Roll the pastry out between two sheets of parchment paper.
  7. Lift the pastry (with the parchment) into the cake tin. One parchment paper should be at the bottom of the tin, then the pastry, and then you can lift the second parchment paper up. Press the pastry up to the sides of the tin.
  8. Spread the cherry preserves on the bottom of the pastry.
  9. Pour in the ricotta mixture, and if you have any extra pastry crust you can make little cookies out of it and top the ricotta mixture with the cookies.
  10. Bake at 300 degrees F for 30 minutes until the crust is golden brown.
  11. Cut into 16 slices, sprinkle with powdered sugar, and serve with a dark chocolate drizzle.

Notes

Recipe from Convivio Rome

http://pickyeaterblog.com/dark-chocolate-and-ricotta-tart/

{ 12 comments… read them below or add one }

Sue August 19, 2013 at 6:14 pm

The way that crust came together was like magic! It looks beautiful and delicious. You can never go wrong with dark chocolate.

Reply

Anjali @ The Picky Eater August 19, 2013 at 7:52 pm

100% agree. Dark chocolate is one of my favorite things to eat :) You have to try this recipe Sue!! It is pure deliciousness.

Reply

Crystal @ Simply Playful Fare August 21, 2013 at 11:57 am

This looks awesome! I love tarts. I’m sure the ricotta and dark chocolate pair really well together.

Reply

Anjali @ The Picky Eater August 22, 2013 at 9:00 am

Thanks Crystal!! :) And yes – they really do – it’s like the perfect pairing (and not too sweet!)

Reply

Melissa August 25, 2013 at 10:59 am

Hey Anjali,

Thanks for posting this great recipe! Yummy! Looks nice & tasty. Gonna try next week.

Reply

Anjali @ The Picky Eater August 26, 2013 at 4:58 pm

Thanks Melissa! I’m sure you will love it!

Reply

michael January 30, 2014 at 5:29 pm

Oh wow, that looks delicious, I could eat a slice of that right now! :-)

Reply

Anjali @ The Picky Eater January 30, 2014 at 6:58 pm

Thanks Michael!! I’m sure you will love this recipe if you try it!

Reply

Rebecca May 9, 2014 at 10:43 pm

Hi,

I love the look of this, but as I read through the recipe I notice it says to at flour to the filling but doesn’t say how much. Is the addition of flour the typo or has the amount of flour been missed when typing the ingredient list?

Would love to try it as I had something in a cafe the other day that looks very similar and it was the most amazing thing I’ve ever tried!!!

Fingers crossed its as good :-)

Kind regards,
Rebecca

Reply

Anjali @ The Picky Eater May 10, 2014 at 1:12 pm

Hi Rebecca! Great catch – so sorry that was a typo! There is no flour in the filling. I have updated the ingredients and the directions so it should be clear now. Let me know if you have any other questions and let me know how it turns out! :)

Reply

Adriane Wendell October 16, 2014 at 11:22 am

It’s in the oven. Just wondering why a food processor would not work on the crust

Reply

Anjali @ The Picky Eater October 23, 2014 at 7:59 pm

Hi Adriane! How did it turn out? I think you probably could use a food processor for the crust. In the class we made it the “authentic” way — which is doing everything by hand, including kneading the dough! Hope that helps and I hope you liked this recipe!

Reply

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