RICOTTA TART WITH WHITE AND DARK CHOCOLATE
Grandma’s classic TART, with healthy ingredients, very easy to prepare and that makes everyone happy! Creamy ricotta, with bits of white and dark chocolate, on a crumbly pastry base, it is certainly included among the best things. In the morning with an excellent Coffee, or during the day with an aperitif, perfect after dinner. It can be cut into suitable portions for each situation and served with Fruit or English cream for example. Your fantasy!
- For the shortcrust pastry
- 300 g Flour 00
- 120 g Softened Butter
- 100 g Brown Sugar
- 2 eggs
- Half a Lemon zest
- For the filling of the tart
- 500 g Cow’s milk Ricotta
- 80 g Icing sugar
- 100 g White Chocolate
- 100 g Dark Chocolate
- A teaspoon of Vanilla
- 50 ml Cream
EASY RECIPE EXECUTION
PREPARATION 20 MIN – REFRIGERATED PLACE FRIDGE 3H REST – CALORIES 349 PORTIONS – 8 PORTIONS
Let’s prepare this shortcrust pastry starting from the dough. The main recommendation is to have the ingredients at room temperature, in this way they will blend perfectly with each other.
This is an easy tart to make at home and you can change versions simply by replacing the type of chocolate in the filling with the one you prefer.
Take the flour and sift it into a bowl, add the butter cut into small pieces and softened, the sugar and the lemon zest. We knead everything very quickly until you get a rough mixture.
Add the eggs one at a time, kneading and making them mix well. We knead until a soft dough is obtained, wrap it in cling film and let it rest for at least 30 minutes in the fridge.
Once the dough is ready, take it out of the fridge and roll it out to a height of 3 millimeters. Line a greased pan of 24 cm for tart, prick the bottom and trim the edges.
We whip the ricotta with the sugar, the teaspoon of Vanilla, then melt the white chocolate in the cream letting it cool and add it to the ricotta. Mix gently.
Pour the ricotta cream into the shortcrust pastry base, sprinkle the pieces of white and dark chocolate, roll out the rest of the dough and make strips, overlap them on the tart alternately and crosswise, then trim the edges.
Bake at 180 degrees for 35 – 40 minutes. Once ready let it cool completely then serve it in slices and enjoy it.
For this Ricotta Tart, my conservation advice is to keep it in a cake box and keep it in the fridge as it has a creamy perishable filling.
The tart can be frozen and kept in the freezer for over a month.