Ricotta and chocolate tart

Ricotta and chocolate tart

Crostata di ricotta e cioccolato

By
From
Acquacotta
Makes
1 tart, serves 8
Photographer
Emiko Davies; Lauren Bamford

Dotted with chocolate pieces, this classic ricotta tart is almost like stracciatella gelato, and scented with just a hint of rum. It’s a simple tart, but you could easily make little adjustments to tailor-make it to your taste. You can substitute the chocolate with raisins and soak them in the rum for a while before adding to the ricotta, or you could add a thick layer of sour cherry jam to the base before smoothing the chocolate-speckled ricotta on top. Another option for fellow chocolate lovers is to add some cocoa powder – about 50 g – to the pastry to make this tart base a chocolate one.

Ingredients

Quantity Ingredient
icing sugar, to serve (optional)

Pastry

Quantity Ingredient
250g plain flour
100g caster sugar
125g cold butter, chopped
pinch salt
1 egg, plus 1 egg yolk

Filling

Quantity Ingredient
500g ricotta
170g caster sugar
2 eggs
2 tablespoons rum
1 lemon or orange, finely grated zest
80g dark chocolate, finely chopped, (or chocolate chips)

Method

  1. To make the pastry, combine the flour, sugar and butter together in a bowl. Using your fingers, rub together until there are no more visible pieces of butter (or you can pulse in a food processor). Add the salt and egg plus yolk and combine until it comes together into a smooth ball. Wrap the pastry in plastic wrap and put it in the fridge to rest for 30 minutes, then roll out on a lightly floured surface to about 3 mm thick. See tips on pastry making in hot weather.
  2. Press the dough into a 22 cm round springform cake tin, leaving the sides about 4 cm high. Prick the surface gently all over with the tines of a fork. Roll out the rest of the dough into a rectangular shape, 3 mm thick, and cut long strips with a fluted pastry roller or sharp knife. Set aside.
  3. Preheat the oven to 180°C.
  4. To make the filling, combine the ricotta, sugar, eggs, rum and citrus zest, and mix until smooth. Add the chopped chocolate, then fill the dough-lined cake tin with the mixture and smooth over. Use the long strips of dough to make a criss-cross lattice top. Trim the edges with a sharp knife so that you have an even border and where the lattice meets the sides of the tart, press the edges down well to seal.
  5. Bake in the oven for about 45 minutes, or until the top is firm and well-browned and the pastry crust golden. Let it cool completely before serving. In fact, I like this best when it has even had a bit of time to be chilled. If you like, just before serving, dust the top of the tart with icing sugar.
  6. Store this tart in the refrigerator and eat within 2–3 days.
Tags:
Italian
Tuscany
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