Do you ever want something a little indulgent but not too heavy to finish a meal? Something that looks and tastes amazing, like an extravagant restaurant-style dessert, but is also easy enough for anyone at home to make with minimal effort? If so, this Chocolate Ricotta Tart is exactly what you’ve been looking for! Rich in flavor from melted dark chocolate and creamy ricotta cheese combined with hints of orange zest and warmth from the cinnamon, this delicious tart offers the perfect balance between convenience and decadence. Grab your ingredients now – it’s time to bake up an unforgettable treat!
Can I Make Chocolate Ricotta Tart Ahead of Time?
This chocolate tart is the perfect dessert for a special occasion because it can be prepared up to three days in advance.
Can You Freeze Chocolate Ricotta Tart?
This Italian dessert is simple to freeze and keeps for up to a month. To avoid freezer burn, properly wrap the food once it is at room temperature in plastic wrap and then in aluminum foil. Label, after which freeze. When necessary, defrost overnight in the refrigerator.
- To prevent the finished dish from having a sandy texture, use premium whole milk ricotta cheese.
- Ricotta cheese and whipping cream should be removed from their packaging and left to acclimate for about 15 minutes.
- The most accurate method for measuring flour is by weight. If you don’t have a kitchen scale, the next best method is to fluff your flour before scooping it into a dry measuring cup and leveling it with a knife. For reference, 142 grams are contained in 1 cup of all-purpose flour [source].
- To create a lattice top with fluted edges, cut the strips of dough with a fluted pastry wheel.
More Dessert Recipes
Chocolate Ricotta Tart
- Non-Stick Cooking Spray
- 5 ounces chocolate wafers
- 1 tbsp granulated sugar
- pinch salt
- 4 tbsp unsalted butter melted
- 12 ounces ricotta cheese
- 2 tbsp granulated sugar
- ⅛ tsp ground cinnamon
- ½ cup heavy cream
- 1 ounce bittersweet chocolate melted
- Preheat your oven to 400 °F.
- For crust: in a food processor, add wafers and pulse until fine crumbs form.
- Transfer the crumb mixture into a bowl with sugar, salt and butter and mix until wellcombined.
- Place the mixture into a tart pan and with your hands, press the mixture in thebottom and up sides.
- Bakef or about 10-12 minutes.
- Remove the tart pan from the oven and let it cool.
- For filling: in a bowl, whisk together the ricotta, sugar, cinnamon and cream untilfluffy.
- Fold in half of the chocolate.
- Pour into cooled crust and top with remaining chocolate.
- Refrigerate for at least 45 minutes, before serving.