Cocoa Tart with Ricotta and Chocolate Cream
Category: Desserts
Serves: 6
If you’re looking for a decadent dessert that combines the richness of chocolate with the creamy goodness of ricotta, then this Cocoa Tart with Ricotta and Chocolate Cream is the perfect choice for any special occasion or a sweet treat. This delightful dessert features a crispy, buttery cocoa crust filled with a smooth and indulgent ricotta and chocolate cream. It’s a perfect blend of textures and flavors that will surely satisfy your sweet tooth.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 225g |
| All-purpose flour (00) | 450g |
| Unsweetened cocoa powder | 45g |
| Powdered sugar | 195g |
| Egg yolks | 5 |
| Dark chocolate | 90g |
| Fresh ricotta cheese | 750g |
| Granulated sugar | 100g |
| Whole egg | 1 |
| Vanilla bean | 1 |
Instructions
-
Prepare the Cocoa Crust:
Begin by sifting the cocoa powder into a large mixing bowl. Then, add the flour and powdered sugar. Cut the cold butter into small cubes and add it to the dry ingredients. Using a food processor or your hands, work the mixture until it resembles coarse crumbs or sand. Add the egg yolks and mix until the dough comes together. -
Chill the Dough:
Once the dough forms, shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes to allow it to rest and firm up. This step is crucial for ensuring the crust holds its shape during baking. -
Prepare the Ricotta and Chocolate Cream:
While the dough is chilling, prepare the ricotta and chocolate cream. In a food processor, combine the fresh ricotta cheese and granulated sugar. Blend until smooth. Add the whole egg and continue blending until everything is fully incorporated. Melt the dark chocolate over a double boiler or in the microwave, stirring every 30 seconds to avoid burning. Let the chocolate cool slightly before adding it to the ricotta mixture. Stir well with a spatula until smooth and creamy. -
Roll Out the Dough:
After the dough has rested, remove it from the fridge and let it sit at room temperature for a few minutes to soften slightly. Lightly flour your work surface and roll out the dough to a thickness of 6-7 mm. Shape it into a circle large enough to line the bottom and sides of a 24-25 cm tart pan. Be sure to press the dough into the edges of the pan and leave the sides about 2 cm high. -
Blind Bake the Tart Shell:
Once the crust is in the tart pan, trim any excess dough. Gather the scraps and set them aside for later use. Prick the bottom of the crust with a fork to prevent bubbling. Cover the dough with parchment paper and fill it with baking beans or ceramic baking weights to weigh it down. Bake the crust in a preheated static oven at 175°C (350°F) for 20 minutes, or at 155°C (310°F) in a convection oven for about 12 minutes. After this time, remove the parchment paper and baking weights, then return the tart shell to the oven for another 5 minutes to finish baking. -
Fill the Tart:
Once the crust has cooled completely, carefully spoon the ricotta and chocolate cream into the tart shell, spreading it out evenly with a spatula. -
Make the Decorative Strips:
Roll out the remaining dough on a lightly floured surface. Using a pastry cutter or knife, cut the dough into strips about 6 mm wide and 2-3 mm thick. Lay the strips diagonally over the ricotta filling to form a lattice pattern. -
Bake the Assembled Tart:
Place the tart back into the oven and bake in a preheated static oven at 175°C (350°F) for 10-15 minutes, or at 155°C (310°F) in a convection oven for 8-10 minutes. The lattice should be golden and crisp. -
Cool and Serve:
Once the tart is done, remove it from the oven and allow it to cool completely. After it has cooled, carefully remove the tart from the pan and transfer it to a serving platter. Slice and serve this delicious Cocoa Tart with Ricotta and Chocolate Cream as a luxurious dessert for any occasion.
Tips for Success:
- Ensure your butter is cold when making the crust for the best texture.
- You can decorate the top with a dusting of powdered sugar or cocoa powder for an extra touch of elegance.
- This tart can be made ahead of time and stored in the refrigerator until you’re ready to serve.
- If you prefer a slightly sweeter filling, adjust the amount of sugar in the ricotta mixture to your taste.
Enjoy this indulgent dessert with your family and friends, and relish the perfect combination of cocoa, ricotta, and chocolate in every bite.
