Easter tart with ricotta and chocolate
- Vegetarian
- Energy Kcal 319
- Carbohydrates g 32.6
- of which sugars g 15.7
- Protein g 8.1
- Fats g 17.4
- of which saturated fat g 10.15
- Fiber g 0.9
- Cholesterol mg 65
- Sodium mg 107
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 60 min
- Serving: 8
- Cost: Low
- Note + the resting time of the pastry
PRESENTATION
Crostata pasquale alla ricotta e cioccolata—just saying it makes me hungry—is one of those Italian Easter desserts that feels like a warm hug from home. Really, it’s cozy and a bit rustic, and honestly, once you’ve had a slice, it’s hard to resist. You know how it is. In Italy, this traditional Italian tart is a classic at Easter, sitting proudly on big family tables with all sorts of sweets. What’s special about this one? It’s the combo. Seriously, the buttery, condensed milk pastry (frolla al latte condensato) paired with a super moist and creamy filling made from cow’s ricotta, orange zest, and bits of dark chocolate—really, really good stuff. Every bite is rich and the orange aroma? It sneaks in, making it feel so, so festive.
When Easter comes around, families go all out, and this ricotta chocolate tart definitely fits the bill. And here’s the thing: people just love how simple ingredients come together, making it feel fancy yet homey. There are crostata variations all over Italy, but this one? It stands out. The condensed milk pastry makes it sweeter and gives it a golden glow—awesome for the table. Add in bursts of chocolate and fresh citrus, and you've got a dessert that’s both tangy and comforting. Like a hug from nonna, you know? It’s not just any pie; it’s a piece of Italian Easter traditions, the kind of treat that makes everyone want seconds. Maybe even thirds. Whether you're searching for Italian pastry recipes or just something new for your Easter baking ideas, this crostata di ricotta e cioccolato is a true delight. It’ll win over even the biggest skeptics at your table. Plus, with its inviting look and seriously good taste, it’s a sure thing to become a staple at any festive gathering, leaving a sweet impression long after the plates are cleared. And the sauce? Perfect.
So here's the thing: this isn’t just a dessert, it’s a little piece of Italy right at your table.
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INGREDIENTS
- Ingredients for the shortcrust pastry (for a 9.5-inch diameter mold)
- Type 00 flour 3 cups (360 g)
- Butter 0.8 cup (180 g)
- Condensed milk ½ cup (140 g)
- Fine salt to taste
- Vanilla bean 1
- for the cream
- Cow's milk ricotta cheese 2 ½ cups (600 g)
- Condensed milk ½ cup (150 g)
- Dark chocolate chips 3.5 oz (100 g)
- Vanilla bean 1 - the seeds
- Orange peel 1
- for brushing
- Eggs 1
How to prepare Easter tart with ricotta and chocolate
To make the Easter tart with ricotta and chocolate, start with the shortcrust pastry: pour the flour, a pinch of salt, and the butter cut into pieces, just taken out of the fridge, so it's still cold, into a mixer 1. Blend everything until you get a sandy and floury mixture and place it on a work surface. Form the classic fountain shape in the center of the mixture and add the seeds from the vanilla bean 2 and the condensed milk 3.
Then quickly work the mixture by hand 4 until you obtain a compact and homogeneous dough; wrap it in plastic wrap 5 and let it rest for about 30 minutes in the refrigerator or until it is firm; in the meantime, prepare the tart filling: sift the cow's ricotta through a fine-mesh sieve so that it is smooth 6 and collect it in a large bowl,
add the seeds from the vanilla bean, the orange zest, the condensed milk 7, and finally the chocolate chips 8. Mix with a spoon to combine the ingredients. Meanwhile, take the shortcrust pastry, place it on a floured work surface, and roll out a sheet about 0.4 inches thick with a diameter of 10 inches 9,
wrap the dough around the rolling pin and unroll it onto a 9.5-inch diameter mold greased and lined with parchment paper 10. Press the sheet into the mold and trim the excess edges with a pastry wheel 11. From the leftover dough, cut strips about half an inch wide 12
Pour the cream into the mold and level the surface with the back of a spoon 13. Arrange the strips on the surface of the tart, crisscrossing them to create a lattice pattern, brush the tart with beaten egg 14, and bake it in a preheated static oven at 350°F for 1 hour (or in a convection oven at 320°F for 50 minutes). Once baked, remove the Easter tart with ricotta and chocolate from the oven and let it cool slightly before serving 15.