Cocoa tart with ricotta and chocolate cream

Name: Cocoa tart with ricotta and chocolate cream
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6
Ingredients: Butter (cold from the refrigerator) 1 cup; Type 00 flour 3.67 cups; Unsweetened cocoa powder 9 tbsp; Powdered sugar 1 &frac23; cup; Egg yolks 5; Dark chocolate 3.2 oz; Cow's milk ricotta cheese 3 cups; Sugar ½ cup; Eggs 1; Vanilla bean 1

it de fr es br

1122

Calories per serving

Vegetarian

Energy Kcal 1122
Carbohydrates g 124.1
of which sugars g 66
Protein g 25.7
Fats g 58.1
of which saturated fat g 32.96
Fiber g 4.3
Cholesterol mg 413
Sodium mg 196

Difficulty: Easy
Prep time: 30 min
Cook time: 35 min
Serving: 6
Note + the resting time in the refrigerator

PRESENTATION

Crostata al cacao con crema alla ricotta e cioccolato is just the perfect dessert if you're into that creamy and rich flavor combo. All over Italy, people are loving the mix of smooth ricotta and deep, dark chocolate. It's like, seriously good. This chocolate ricotta tart captures that magic. Picture a crisp, tender cocoa crust with a smooth layer of ricotta and chocolate filling—each bite gives you that blend of moist and sweet goodness. Makes you want another slice, for sure. And the lattice pattern on top? It's all over Italian tarts—super classic. Really, this Italian chocolate tart is a real showstopper at any dessert table or as a fancy afternoon snack.

In Italy, this cocoa tart with ricotta cream is all about variety. Some people swap Nutella for a nutty twist, while others try ruby chocolate for some color. And you know what? The focus is always on simple steps and quality ingredients, letting those rich, sweet flavors shine through. You’ll see this tart everywhere—from family lunches to casual get-togethers. It's the kind of treat that feels special but isn’t too fussy. Perfect with a cup of coffee or after a big Italian meal. The cocoa pastry shell stays crispy even after sitting for a while, while the ricotta-chocolate center remains soft and satisfying. If you’re on the hunt for an easy chocolate tart recipe that showcases a traditional Italian dessert, this one is a winner. Gorgeous, fun to share, packed with that unbeatable chocolate-and-ricotta combo—honestly, nothing brings the good vibes to the table quite like a homemade chocolate and ricotta pie. Whether you're craving a simple treat or something a bit more creative, this tart offers the flexibility to enjoy a little taste of Italy right at home. Pretty much, it's all you need.

INGREDIENTS

1122

Calories per serving

Ingredients for a 9.5-10 inch tart pan: Butter 1 cup (225 g) - (cold from the refrigerator); Type 00 flour 3.67 cups (450 g); Unsweetened cocoa powder 9 tbsp (45 g); Powdered sugar 1 ⅔ cup (195 g); Egg yolks 5

for the ricotta cream: Dark chocolate 3.2 oz (90 g); Cow's milk ricotta cheese 3 cups (750 g); Sugar ½ cup (100 g); Eggs 1; Vanilla bean 1

Preparation

How to prepare Cocoa tart with ricotta and chocolate cream

To prepare the cocoa tart with ricotta and chocolate cream, start with the cocoa shortcrust pastry; sift the flour 1, the bitter cocoa powder 2, and the powdered sugar, then pour the dry ingredients into a mixer along with the cold butter cut into cubes 3. Blend everything until you get a sandy and floury mixture,

then add the egg yolks 4 and continue blending. Transfer the dough (which will still be floury and not mixed) onto a work surface 5 and knead vigorously with your hands until you get a rather compact and smooth dough 6.

Form a dough ball, wrap it in cling film 7, and let it rest in the refrigerator for 30 minutes. Meanwhile, prepare the ricotta and chocolate cream: place the ricotta, granulated sugar 8, and the seeds of a vanilla pod 9 in a mixer with blades.

Add 1 egg 10 and blend until you get a thick and homogeneous mixture 11. Transfer the cream to a bowl and add the finely chopped chocolate 12;

mix with a spatula 13, cover with cling film and place in the refrigerator. After the necessary time 14, roll out the cocoa dough with a rolling pin, using as little flour as possible, to a thickness of about 1/4 inch forming a circle 15.

With a brush, lightly butter a 9.5-10 inch cake tin (alternatively, you can use a tart pan) 16. With the help of a rolling pin, line the tin with the shortcrust pastry 17, making sure the edges adhere well 18.

Cut off the excess dough, keeping the edge at least 3/4 inch high: set aside and recompact the scraps, you will need them for the final decoration 19. Poke the bottom with the prongs of a fork 20, and cover with a sheet of parchment paper that you will fill with dried legumes or porcelain spheres for blind baking 21. Bake in a preheated static oven at 350°F for 20 minutes (or at 315°F for 12 minutes if using a convection oven). After this time, remove the ceramic spheres (or legumes) and parchment paper and let it bake for another 5 minutes at the same temperature. Once ready, take it out of the oven and let it cool.

Pour the ricotta cream inside the now cooled shortcrust 22 (you can also place the filling in a piping bag without a nozzle, making a hole) and level the filling with a spoon 23. Roll out the leftover shortcrust on a lightly floured work surface and cut strips about 1/4 inch wide and 1/16 inch thick with a fluted pastry wheel 24.

Arrange the shortcrust strips on the ricotta cream diagonally 25 to form a lattice pattern 26. Bake again in a preheated static oven at 350°F for 10-15 minutes (or at 315°F for 8-10 minutes if using a convection oven). Once ready, let it cool completely; finally, you can serve your cocoa tart with ricotta and chocolate cream 27.

Storage

You can store the cocoa tart with ricotta and chocolate cream in the refrigerator for 2-3 days, covered with cling film or placed in an airtight container. When you need to serve it, let it rest at room temperature for at least 15 minutes before offering it. It can be frozen if you have used fresh, non-defrosted ingredients.

Tip

Do you want to give your tart a pleasant citrus aroma? Simple! Just add grated orange zest to the ricotta cream along with the dark chocolate: it will be a delight!

For the translation of some texts, artificial intelligence tools may have been used.