Ricotta Pie with Dark Chocolate and Cherries
No pie combines lavish ingredients quite like this ricotta pie with dark chocolate and cherries. I use rich dark chocolate, creamy ricotta, and sweet cherry preserves to create a dessert that is both elegant and indulgent. It comes together in just 1 hour, but has the finesse of an upmarket bakery item.
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
- My #1 Secret Tip for this ricotta pie with dark chocolate and cherries recipe is to give the pie time to cool completely before slicing. The filling continues to set as it cools, and cutting too soon may cause it to lose structure. I always give it plenty of time to cool in the tin before removing it and allowing it to cool down a bit more.
- Always chill the dough: I make sure the dough has had at least 30 minutes to chill in the fridge before rolling it out.
- Do not overwork: While we want a smooth finish, I do not knead the dough past this stage as the gluten will become overworked and lead to a tough crust.
- Use good-quality chocolate: I use a good-quality dark chocolate that is at least 60-75% cacao. Make sure to chop it up into small, uniform pieces for the best distribution.
- Check the center: I look for a center with a slight jiggle. This indicates that the pie is done. Cooking past this stage leads to a cracked surface and overbaked filling. It will set after it has rested.
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