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  1. Home
  2. sweet pies and tarts

Chocolate & ricotta tart

Impress your guests with this incredible dessert. - by Amy Sinclair
  • 26 Apr 2019
Chocolate & ricotta tart
Prep: 60 Minutes - Cook: 60 Minutes - Moderately easy - Serves 8-10
Proudly supported by

This chocolate & ricotta tart is perfect for celebrations. Ricotta is a wonderful carrier of flavours, and the pastry cream is luxurious mixed withe chocolate. 

Ingredients

FOR THE PASTRY

300g Italian ‘00’ flour, plus extra for dusting

2 large eggs, plus 1 large egg yolk

100g golden caster sugar

2 tsp grated zest from an unwaxed lemon

125g unsalted butter

FOR THE PASTRY CREAM

250ml whole milk

1 large piece of unwaxed lemon zest

2 large egg yolks

50g golden caster sugar

2 tbsp Italian ‘00’ flour

1 tsp vanilla extract

FOR THE RICOTTA FILLING

300g ricotta

50g golden caster sugar

100g dark chocolate (70% cocoa), chopped

TO DECORATE

18 whole blanched almonds

18 walnut halves

icing sugar

Method

  1. Put all the pastry ingredients in a food processor with a pinch of salt and combine. Remove the dough, knead very lightly on a work surface, then wrap in baking parchment and chill for 30 mins.

  2. For the pastry cream, combine the milk and zest in a medium saucepan and place over a low heat until just below boiling. Whisk together the egg yolks and sugar in a medium bowl. Add the flour and stir until it has dissolved. Slowly whisk one-third of the milk into the egg mixture. Add the remaining milk all at once and mix well.

  3. Pour the mixture back into the saucepan and return it to the heat. Stir constantly until the pastry cream has thickened. Remove from the heat and stir in the vanilla. Continue to stir for 1 min. Remove the lemon zest, pour the pastry cream into a bowl and cover the surface with baking parchment to prevent a skin forming. Allow to cool.

  4. For the ricotta filling, mix all the ingredients together well.

  5. Heat oven to 200C/180C fan/gas 6. Put two-thirds of the pastry dough on a lightly floured surface, flour the rolling pin and roll out the pastry to a circle about 35cm in diameter and 5mm thick. Carefully roll the dough onto the rolling pin, then lower into a 28cm tart tin. Gently press the dough against the  sides of the tin.

  6. Trim off the excess dough and roll a portion of it to a thickness of 1cm and 28cm long. Place this ‘dough rope’ across the centre of the tart to divide the shell in half.

  7. Spread the pastry cream over one half of the tart shell and the ricotta filling over the other half. Use the remaining dough to make more 1cm-thick ropes. Arrange over the filling in a lattice pattern. Place an almond in each square over the ricotta filling, and walnut halves over the pastry cream.

  8. Bake in the centre of the oven for 40–45 mins or until the crust is golden. Cool and dust with icing sugar before serving.

  • ultimate chocolate recipe
  • sweet pies and tarts
  • ricotta
  • dark chocolate recipes
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  • chocolate dessert recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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