Decadence – Chocolate and Ricotta Tart
- Total Time: 1 hour 15 minutes
- Yield: 1 tart 1x
Description
A delightful tart featuring a rich chocolate base and a light, creamy ricotta custard filling, perfect for dessert lovers.
Ingredients
Units
Scale
Pastry
- use a 23cm ( 9-10in) tart case with a removable bottom
- 1- 1/2 cups (360 ml) plain flour (200gm)
- 1/4 cup (60 ml) pure icing sugar (40gm)
- 125 gm (1 stick)chilled unsalted butter, chopped
- 1 egg ( 70gm)
- 1 tbsp (15 ml) of cold water
Filling
- 100gm melted dark chocolate
- 500gm ricotta
- 5 eggs ( 4 separated)
- 3 tbsp (45 ml) cornflour
- 90gm (1/3 cup) castor sugar
- 1/2 vanilla bean scrapped
- zest of a small lemon
Instructions
- Preheat your oven to 180°C (350°F).
- To make the pastry, combine flour, icing sugar, cocoa powder, and chilled butter in a food processor. Pulse until the mixture resembles breadcrumbs.
- Add the egg and process until the dough just comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out the pastry on a lightly floured surface and line a 23cm tart tin with a removable base. Trim the edges and prick the base with a fork. Chill for another 15 minutes.
- Line the pastry with baking paper and fill with baking weights. Bake for 15 minutes, then remove the weights and paper. Bake for another 10 minutes or until the pastry is dry. Set aside to cool.
- For the filling, beat ricotta, caster sugar, eggs, and vanilla extract in a bowl until smooth. Stir in the melted chocolate until well combined.
- Pour the ricotta mixture into the cooled pastry shell and smooth the top.
- Bake for 30-35 minutes or until the filling is set and slightly golden. Allow to cool completely in the tin.
- Dust with extra cocoa powder before serving.
Notes
- For a smoother filling, ensure the ricotta is well-drained before use.
- The tart can be stored in the refrigerator for up to 3 days.
- Serve with fresh berries or a dollop of whipped cream for added indulgence.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Chocolate
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 18
- Carbohydrates: 40
- Fiber: 2
- Protein: 8
- Cholesterol: 80
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Frequently Asked Questions
Why do I need to drain the ricotta before using it?
The notes specifically call this out: well-drained ricotta gives the filling a smoother, creamier texture. Excess moisture from un-drained ricotta can make the filling grainy and cause it to weep liquid once baked.
What is the purpose of blind baking the pastry shell?
Blind baking — 15 minutes with baking weights, then 10 minutes uncovered — ensures the chocolate pastry is dry and fully set before the wet ricotta filling goes in. Skipping it would leave the bottom soggy.
How long does the tart keep, and should it be refrigerated?
The notes say the tart can be stored in the refrigerator for up to 3 days. The notes also suggest serving it with fresh berries or whipped cream.
