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Home » Desserts » Italian Ricotta Chocolate Tart Recipe

Italian Ricotta Chocolate Tart Recipe

March 23, 2018 , Updated March 3, 2021 Maria 22 Comments

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A pinterest pin of a slice of ricotta chocolate tart recipe.

Calling all ricotta and chocolate lovers! Here is the perfect make-ahead dessert to end any meal. This Italian Ricotta Chocolate Tart Recipe incorporates dark & semi-sweet chocolate, melted & combined with ricotta, rum & orange zest. It is then baked to perfection as a simple chocolate tart. Your taste buds will be in ricotta heaven!

A top down picture of a slice of Ricotta chocolate tart on a white plate.

It should come as no surprise that the overall look and smell of food will contribute to the taste factor. After all, hasn’t it been said that you eat with your eyes first? 🙂 I’ve worked as a dietitian in inpatient food services for decades, and I’ve also known a few professional chefs in my life, and the consensus is: looks matter!

The simple truth is that whether food is being served in a restaurant, in a hospital or the comfort of your home, if whatever is on your plate does not look appetizing, chances are it will not have the same appeal as a well-plated dish.

Now, that being said, look at this mouth-watering tart… and let me know if you can already anticipate the chocolaty silkiness!

A chocolate tart topped with orange slices is cut to reveal a silky ricotta texture.

The personality matches the appearance in this case. Not too heavy, not too light, not too sweet, just like this Ricotta Pie, it hits every note just right.

If that wasn’t enough to convince you what a star dessert this is, let me add this: it comes together more easily than you can imagine! Take a look…

A side view of the interior of a piece of ricotta chocolate tart.

How to make this Chocolate Tart Recipe aka Crostata di Ricotta al Cioccolato

As you may have guessed, there are two parts to this recipe: the crust and the chocolate ricotta filling.

A collage of 4 pictures to make the pastry dough for the chocolate tart.

The pastry crust

Using the large holes of a cheese box grater, grate the butter directly over the flour, placed in a medium-sized bowl. Combine with your fingertips until you get a coarse uniform texture.

Why grate the butter? Many years ago, I saw an episode where Chef Michael Smith talked about his preferred method of incorporating butter with flour to make his biscuits. I have since adopted his “grated butter” method and it always works like a charm… just take a look at these garlic scape cheese biscuits or these buttermilk biscuits to be convinced! Just looking at these biscuits will make your mouth water in anticipation of a fluffy southern biscuit!

Ok… the next step is to transfer the flour-butter mixture on a wooden board and make a well. Once formed, add the egg yolks, sugar, vanilla extract, baking powder, and salt pinch. Working quickly, combine until you get a ball of dough.

Form into a disc, wrap in plastic wrap and refrigerate for about half an hour. In the meanwhile, we can start with the filling.

What to make with egg whites? You will notice that this tart recipe will only make use of egg yolks. The egg whites can be used to make these soft amaretti cookies or perhaps an egg white omelet. If not using right away, they can also be frozen.

The ricotta chocolate filling

Break both the dark and semi-sweet chocolate into little pieces and place in a heatproof bowl set over a pot of boiling water. Make sure the bottom of the bowl does not touch the water.

When the chocolate is almost melted, remove the pot from the heat and continue stirring until the chocolate has completely melted. Set aside to cool as we prepare the rest of the ricotta filling.

A collage of three pictures to make the ricotta chocolate filling for the chocolate tart.

A large mixing bowl (of a stand mixer), beat the ricotta and orange zest on low speed with the paddle attachment until smooth (approx 30 seconds). Make sure to scrape down the sides of the bowl a few times.

Gradually add the sugar, whipping cream, rum and finally the melted and cooled chocolate. Combine this whole mixture. Set aside while we roll out the pastry dough.

If you would like to make a lattice top for this tart, remove about one-quarter of the dough. With or without the top, this chocolate tart will look and taste amazing!

Roll out the dough in between two sheets of parchment paper to fit a 9-inch tart pan (unconventional and amateurish, but hey, it works for me 🙂  )

Cover the bottom of a greased and floured tart pan and spread the ricotta chocolate mixture.

A collage of 2 pictures showing the chocolate tart with or without the lattice top.

Roll out the rest of the dough to make the lattice top, or leave it as is.

Bake in an oven that has been preheated to 375°F for about 40 minutes. Allow cooling completely on a wire rack. This chocolate tart can be made up to 24-hours before serving. The orange and chocolate flavors become more pronounced.

A simple dusting of sugar before serving and you are done!

Easy chocolate desserts we love

  • Chocolate Cream Cake
  • Dark Chocolate Pudding
  • Healthy Chocolate Brownies (GF)
  • Chocolate Surprise Cupcakes 
  • Marshmallow Fudge
  • Chocolate Pizza
  • Italian Chocolate Spice Cookies
  • Chocolate Bark Recipe

A top down view of a piece of chocolate tart, with icing sugar and a piece of fresh orange on a white plate.

Recipe inspiration

If you are familiar with my blog, you know that I absolutely love ricotta and use it often in desserts.

The origins of this chocolate tart can be traced to a cookbook I purchased at a second-hand book store over a decade ago. I had already referred to this wonderful cookbook, The Italian Way, when I posted this recipe for Limoncello Ricotta Cake a few months ago.

The original recipe included only semi-sweet chocolate. I prefer to have a mixture of dark and semi-sweet chocolate. I have also made this recipe using Toblerone and surprisingly enough, I prefer the mixture of dark and semi-sweet chocolate.

This chocolate tart or if you prefer, Crostata di Ricotta al Cioccolato would truly make a spectacular dessert to serve on Easter day or any other special event.  Enjoy!!!

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made this Chocolate Ricotta Tart recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

A top down view of a piece of chocolate tart, with icing sugar and a piece of fresh orange on a white plate.

Italian Ricotta Chocolate Tart Recipe

Calling all ricotta and chocolate lovers! Here is the perfect make-ahead dessert to end any meal. This Italian Ricotta Chocolate Tart Recipe incorporates both dark & semi-sweet chocolate, melted & combined with ricotta, rum & orange zest. It is then baked to perfection as a simple chocolate tart. Your taste buds will be in ricotta heaven!
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 267kcal
Author: Maria Vannelli RD

Ingredients

The Crust;

  • ¾ cup butter grated
  • 1⅓ cup flour all purpose
  • 3 egg yolks
  • 7 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • pinch salt

The Filling:

  • 2 ounces chocolate semi sweet
  • 3 ounces chocolate dark
  • 1 pound ricotta
  • 3 tablespoons sugar granulated
  • ½ cup whipping cream
  • 1 tablespoon rum
  • 2 tablespoons orange zest grated
  • icing sugar for granish
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Instructions

The Crust:

  • Place the flour in a medium bowl.
  • Grate the butter directly into the bowl.
  • With your fingertips and working quickly, incorporate the flour and butter together.
  • Turn the mixture onto a wooden board and make a well.
  • Add the rest of the ingredients for the crust and with your fingertips or a fork, begin to pull in the flour.
  • Form into a disc, wrap in plastic film and refrigerate for about half an hour

The Filling:

  • Meanwhile, break the dark chocolate into little pieces and place it in a heatproof bowl.
  • Bring a pot of water to a simmer.
  • Set bowl of chocolate over a pot of water. Ensure water does not touch the bottom of the bowl.
  • When chocolate is almost completely melted, remove it from heat and stir to finish melting.
  • Set aside to cool.
  • In a large mixing bowl (of a stand mixer) beat the ricotta and orange zest at low speed with the paddle attachment until smooth (approx 30 seconds). Make sure to scrape down.
  • Gradually add the sugar, whipping cream, rum and finally the melted and cooled chocolate. Combine this whole mixture together. Set aside while we roll out the pastry dough.

The assembly:

  • Preheat oven to 375 ° F.
  • Prepare a 9-inch tart pan by buttering and flouring, or use non-stick spray and set aside.
  • Roll out the dough to fit your pie plate. The thickness should be between 1/8 - 1/4 of an inch. Carefully fold over and fit into your pie pan. 
    Optional step: If planning to decorate with strips of dough, set aside about 1/4 of the dough.
  • Place the filling into the tart pan. 
    Optional: decorate with strips of dough.
  • Bake for approximately 40 minutes or until the center filling is set. 
  • Cool completely on a wire rack.
  • Refrigerate until serving and dust with icing sugar before serving.
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
*adapted from The Italian Way
 

Nutrition

Serving: 1serving | Calories: 267kcal | Carbohydrates: 20g | Protein: 1g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 110mg | Potassium: 154mg | Sugar: 16g | Vitamin A: 570IU | Vitamin C: 1.3mg | Calcium: 63mg | Iron: 0.7mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

 

 

 

Desserts, Easter, Ricotta Cheese

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. Nicole S says

    December 22, 2018 at 15:22

    it says to add 1/2 cup of whipping cream to the filling. This might be a really stupid question but I assume this is heavy whipping cream, and if so, do I need to use a hand mixer to make it into “whipped cream” first? Like a cool whip?

    Reply
    • Maria says

      December 23, 2018 at 10:12

      That is a great question Nicole. No, I did not whip up the cream. Just for the fun of it, I might try it the next time I make this chocolate tart… would be great to compare the final products. Thanks so much for stopping by 🙂

      Reply
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I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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