Dark Chocolate and Ricotta Pie
Mouthwatering and irresistible, this recipe for Dark Chocolate and Ricotta Pie is subtly sweet and creamy with hints of citrusy lemon, chunks of dark chocolate, and a layer of cherry preserves that are paired with a buttery crust. Inspired by Italy, this classic recipe is so simple to make and perfect for an elegant dessert after dinner!
Servings: 16 slices
Calories: 309kcal
Ingredients
Pastry:
- 150 grams butter 5.3 oz
- 300 grams flour 10.5 oz
- 150 grams sugar 5.3 oz
- 3 large egg yolks
- 1 Pinch of salt to taste
- Lemon zest
Filling:
- 500 grams ricotta 17.6 oz
- 1 large egg
- 100 grams sugar 3.5 oz
- Lemon zest
- ½ tsp milk (just a dash)
- ½ cup Coarsely chopped dark chocolate
- 4 tbsp Fresh cherry preserves
Instructions
- 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".
- Grate fresh lemon zest into the "well".
- Knead the dough on the cutting board until it forms a smooth, tight ball. Then wrap in saran wrap and refrigerate for 30 min.
- Mix ricotta until smooth, add sugar, one egg, lemon zest and drop of milk if needed.
- Chop your chocolate bar and add the chocolate chips to the ricotta mixture.
- Roll the pastry out between two sheets of parchment paper.
- 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.
- Spread the cherry preserves on the bottom of the pastry.
- 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.
- Bake at 300 degrees F for 30 minutes until the crust is golden brown.
- Cut into 16 slices, sprinkle with powdered sugar, and serve with a dark chocolate drizzle.
Notes
Top Tips for Making Chocolate Ricotta Pie
- Don't forget to Chill the Dough! Make sure to place the dough in the refrigerator before rolling it out.
- Don't slice until cool: Allow the pie to completely cool prior to cutting into slices.
- To Store: Simply place the ricotta tart in an airtight container and place in the refrigerator for up to four days, or in the freezer for up to 2-3 months.
- Modify As Needed: 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. So tasty!
Nutrition
Calories: 309kcal | Carbohydrates: 38g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 110mg | Potassium: 103mg | Fiber: 1g | Sugar: 20g