• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
She Loves Biscotti
  • Home
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Maria
  • My Store
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Desserts » Italian Ricotta Chocolate Tart Recipe

    Italian Ricotta Chocolate Tart Recipe

    March 15, 2022 , Updated April 22, 2022 Maria 27 Comments

    Jump to Recipe
    A chocolate tart topped with a lattice top on a cake platter.

    Calling all ricotta and chocolate lovers! This Italian Ricotta Chocolate Tart Recipe is the perfect make-ahead dessert to end any meal.

    Dark and semi-sweet chocolate is combined with ricotta, rum & orange zest and is then baked to perfection in a pasta frolla crust. Your taste buds will be in ricotta heaven once you taste this simple chocolate ricotta tart.

    A slice of ricotta tart with a dollop of ricotta cream on a white plate.
    Jump to:
    • Introduction
    • How to make Crostata di Ricotta al Cioccolato
    • The shortcrust pastry dough
    • The ricotta chocolate tart filling
    • Filling and baking the tart shell
    • Tips
    • FAQ
    • Italian ricotta cheese desserts
    • Recipe inspiration
    • Recipe

    Introduction

    It should come as no surprise that food’s overall look and smell 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: that looks matter!

    The simple truth is that whether food is being served in a restaurant, in a hospital, or in 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. Can you anticipate the chocolaty silkiness?

    A chocolate tart topped with a lattice top on a cake platter.

    In this case, the personality of this ricotta cheese dessert matches its appearance. Not too heavy, not too light, not too sweet, just like this ricotta pie; it hits every note just right. And a dollop of sweet ricotta brings it all together. 

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

    Come and take a look!

    How to make Crostata di Ricotta al Cioccolato

    As you may have guessed, this ricotta chocolate tart recipe has two parts: the shortcrust pastry dough crust (pasta frolla) and the chocolate ricotta filling.

    Process shots showing how to make Italian shortcrust pastry in a food processor.

    The shortcrust pastry dough

    Please note that I will be using this pasta frolla recipe to create the tart shell for this baked ricotta dessert. Please refer to it for more details. 

    How to make the dough

    Prepare the butter: Cut ½ cup of cold unsalted butter into 18 small pieces and place it in the freezer for about 10 minutes.

    1. In the bowl of a food processor, combine 1¾ cups flour (250 grams), ⅓ cup granulated sugar (67 grams), ½ teaspoon baking powder, and ⅛  teaspoon of salt.
    2. Pulse several times to combine.
    3. Distribute the cold butter evenly over the dry ingredients.
    4. Pulse, about 12 times at 1-second intervals, until the mixture is fine and powdery.
    5. Add 2 lightly beaten eggs and 1 teaspoon of vanilla extract.
    6. Pulse until the dough begins to clump together and forms a smooth ball, about 30 seconds. Be careful not to overprocess the dough.

    Form into a disc, wrap in plastic wrap and refrigerate for about half an hour. You can store it in the refrigerator for up to three days in an airtight container.

    A photo collage of the pastry dough.

    How to roll the dough

    When you’re ready to roll the dough, butter and flour the bottom and sides of a 9-inch round tart pan with a removable bottom.

    Cut off one-third of the dough, wrap it in plastic wrap and refrigerate it. We will be using this dough to create the strips for the lattice top.

    Place two-thirds of the dough on a sheet of lightly floured parchment paper. Roll out the dough into a round disk that is roughly 2 inches larger in diameter than the tart pan, about ⅜- ¼ inch (approx. ½ cm) thick.

    Transfer the dough to the pan and gently press it into the sides and bottom. Trim the excess overhang of dough with a knife and place it in the refrigerator.

    Lightly flour the same sheet of parchment paper. Use the rolling pin to roll out the reserved one-third dough in a 9-10 inch round. Using a pastry cutter, cut into 10 (¾-inch) strips. Place in the refrigerator for about 10 minutes. 

    While waiting, let’s make the ricotta filling. 

    The ingredients required to make the chocolate ricotta filling.

    The ricotta chocolate tart filling

    Break (or chop) 3 ounces of dark and 2 ounces of semi-sweet chocolate into little pieces. Place in a heatproof bowl set over a pot of simmering 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 down.

    A step by step photo tutorial on how to make a ricotta chocolate filling.
    • Photos 1, 2 and 3: In a large mixing bowl (of a stand mixer), beat one pound of whole milk ricotta cheese (room temperature) and two tablespoons of orange zest on low speed with the paddle attachment until smooth (approx 2 minutes). Make sure to scrape down the sides of the bowl a few times with a rubber spatula.
    • Photos 4: Gradually add 3 tablespoons of granulated sugar followed by ½ cup of heavy whipping cream, and 1 tablespoon of rum.
    • Photo 5 and 6: Finally, add the melted and cooled chocolate and combine.
    A collage of 2 pictures showing the pasta frolla tart being filled with the ricotta filling.

    Filling and baking the tart shell

    Remove the pastry shell from the refrigerator and spoon in the chocolate ricotta filling. Spread evenly with the help of an offset spatula.

    To create a lattice top, remove the pastry strips from the refrigerator and brush each strip with an egg wash. Brush the rim of the dough in the tart pan as well.

    A step by step collage on how to create a lattice top for this ricotta tart.

    We are going to place five strips of dough on the tart, first in one direction, then at a slight angle to create a lattice, as follows:

    1. Lay one strip of dough across the middle of the tart.
    2. Next, add two strips of dough spaced evenly on either side.
    3. Finally, place two more strips of dough on the outer edge.
    4. Complete the criss-cross by laying one strip of dough down the middle, at a slight angle. You’ll notice how it joins the edges of the previous strips of dough.
    5. Next, add two strips of dough equally distanced on either side.
    6. Finally, place two more strips of dough on the outer edge.

    Trim the excess dough with a knife, by applying pressure on the top of the tart case.

    Bake in a preheated oven (375°F/190°C) for about 40 minutes or until the chocolate has slightly puffed and the center is set.

    Cool on a wire rack before serving at room temperature or refrigerate overnight for the orange and chocolate flavors to become more pronounced. 

    As an option, serve with a dollop of sweet ricotta or a dusting of icing sugar. 

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

    Tips

    • Use high-quality whole milk ricotta cheese to avoid having a sandy texture in the final product. 
    • Take the ricotta cheese and the whipping cream out of its package and let it come up to room temperature for about 15 minutes.
    • Weighing flour is the most precise method for measuring this ingredient. If you don’t have a kitchen scale, the next best method is to fluff your flour, then use a dry measuring cup to scoop the flour and level it off with the back of a knife. For reference, 1 cup of all-purpose flour = 142 grams [source]. 
    • Use a fluted pastry wheel to cut the strips of dough for a lattice top with fluted edges.

    FAQ

    How long in advance can I prepare this Italian dessert?

    This chocolate tart can be made up to 3 days in advance, making it the ideal dessert for a special occasion. 

    Can it be frozen?

    You can easily freeze this Italian dessert for up to one month. When it is at room temperature, wrap properly in plastic wrap and then in aluminum foil to prevent freezer burn. Then, label and freeze. Thaw overnight in the refrigerator when needed. 

    Italian ricotta cheese desserts

    Ricotta pie on a white serving dish.

    Ricotta Pie

    Ricotta pie is a traditional Italian dessert that is perfect for any occasion, especially at Easter.

    GET RECIPE

    Some other ricotta desserts include this decadent but easy-to-make chocolate cream cake, pastiera Napoletana and lemon ricotta cake. Enjoy!

    An overhead photo of an empty dessert plate next to a piece of pie.

    Recipe inspiration

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

    The inspiration for this chocolate tart is from The Italian Way cookbook, purchased at a second-hand book store over a decade ago. If you recall, this recipe for Limoncello Ricotta Cake is another family favorite from this collection of Italian recipes.

    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 like the mix of dark and semi-sweet chocolate.

    The pasta frolla recipe is from Nick Malgieri. For more details on this Sweet shortcrust pastry dough, be sure to read this detailed article on pasta frolla.

    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!!!

    WELCOME! Sign up for my FREE NEWSLETTER for more delicious recipes, tips and updates!

    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 Ricotta Tart recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    A chocolate tart topped with a lattice top on a cake platter.

    Italian Ricotta Chocolate Tart Recipe

    This Italian Ricotta Chocolate Tart Recipe is made by creating a chocolate, ricotta, rum & orange zest mixture and baking it in pasta frolla.
    5 from 6 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Chill time: 40 minutes
    Total Time: 1 hour 10 minutes
    Servings: 12 servings
    Calories: 267kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    The shortcrust pastry dough:

    • ½ cup unsalted butter 113 grams, cold
    • 1¾ cup flour 250 grams, all purpose or "oo"
    • ⅓ cup granulated sugar 67 grams
    • ½ teaspoon baking powder
    • ⅛ teaspoon salt
    • 2 eggs slightly beaten
    • 1 teaspoon vanilla extract
    • extra flour for rolling

    The ricotta filling:

    • 3 ounces dark chocolate 90 grams
    • 2 ounces semi-sweet chocolate 60 grams
    • 1 pound whole milk ricotta 454 grams, room temperature
    • 2 tablespoons orange zest grated
    • 3 tablespoons sugar granulated
    • ½ cup heavy whipping cream room temperature
    • 1 tablespoon rum
    • icing sugar for garnish (optional)

    Egg wash:

    • 1 egg
    • 1 tablespoon water or milk

    Instructions

    The shortcrust pastry dough:

    • Cut ½ cup of cold unsalted butter into 18 small pieces and place it in the freezer for about 10 minutes.
    • In a food processor combine the dry ingredients and pulse a few times.
    • Add the cut-up butter and pulse until the mixture resembles coarse ground meal.
    • Add the slightly beaten eggs and the vanilla extract and pulse until the dough comes together.
    • Turn out the dough on a lightly floured wooden board and form it into a smooth disc by pressing the dough together.
    • Shape the dough into a flat disc, wrap in plastic wrap and refrigerate for a minimal 30 minutes before using it.

    The ricotta filling:

    • Break (or chop) both the dark and semi-sweet 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 the chocolate is almost completely melted, remove it from heat and stir to finish melting.
    • Set aside to cool completely.
    • In a large mixing bowl (of a stand mixer) beat the ricotta and orange zest at low speed with the paddle attachment until smooth (about 2 minutes). Make sure to scrape down the sides of the bowl.
    • Gradually add the sugar, whipping cream, rum and melted and cooled chocolate. Combine this whole mixture together. Set aside while we roll out the pastry dough.

    Rolling the dough:

    • Preheat oven to 375°F/190°C.
    • Prepare a 9-inch tart pan by buttering and flouring, or use non-stick spray and set aside.
    • Cut off one-third of the dough, wrap it in plastic wrap and refrigerate it. We will be using this dough to create the strips for the lattice top.
    • Place two-thirds of the dough on a sheet of lightly floured parchment paper. Roll out the dough into a circle that is roughly 2 inches larger in diameter than the tart pan, about ⅜- ¼ inch (approx. ½ cm) thick.
    • Transfer the dough to the pan, and gently press it into the sides and bottom. Trim the excess overhang of dough with a knife. Place it in the refrigerator.
    • Lightly flour the same sheet of parchment paper. Use the rolling pin to roll out the reserved one-third dough in a 9-10 inch circle. Using a pastry cutter, cut into 10 (¾-inch) strips. Place in the refrigerator for about 10 minutes. 

    The final touches:

    • Remove the pasta frolla tart shell from the refrigerator and spoon in the chocolate ricotta filling.
    • Spread the filling evenly over the base of the crust with the help of an offset spatula.
    • To create a lattice top, remove the pastry strips from the refrigerator and brush each strip with egg wash. Brush the rim of the dough in the tart pan as well.
    • Place five strips of dough first in one direction, then in the other. Remove any excess dough with a knife. Refer to the photo in the article for more details.
    • Bake for approximately 40 minutes or until the center filling is set. 
    • Cool completely on a wire rack.
    • Refrigerate until ready to serve.
    • Optional: Dust with icing sugar and/or serve with sweet ricotta.
    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 note that I use this pasta frolla recipe to create the tart shell for this baked ricotta dessert. Please refer to the article for step-by-step photos and more details.
    • Use high-quality ricotta to avoid having a sandy texture in the final product. 
    • Take the ricotta cheese and the whipping cream out of its package and let it come up to room temperature for about 15 minutes.
    • Weighing flour is the most precise method for measuring this ingredient. If you don’t have a kitchen scale, the next best method is to fluff your flour, then use a dry measuring cup to scoop the flour and level it off with the back of a knife. For reference, 1 cup of all-purpose flour = 142 grams [source]. 
    • Use a fluted pastry wheel to cut the strips of dough for a lattice top with fluted edges.
    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
    SIGN UP for Email updates!YES! Send me FREE RECIPES!

    This post was originally published on March 23, 2018, and republished on March 15, 2022, with updated content and photos Thanks for sharing!

     
    • Facebook
    • Yummly
    • Reddit
    • Email

    Filed Under: 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.

    Reader Interactions

    Comments

    1. Marcellina

      March 30, 2018 at 7:37 am

      5 stars
      OH my goodness Maria, this has my name on it! Chocolate, orange and ricotta, yum!

      Reply
      • Maria

        March 30, 2018 at 8:41 am

        You and me together ; Thanks for stopping by Marcellina… tanti auguri di Buona Pasqua ♥

        Reply
      • Nadia Asfar

        February 05, 2022 at 8:13 pm

        I don’t have whipping cream available for the filling. Can you substitute the filling with another ingredient?

        Reply
        • Maria

          March 15, 2022 at 10:51 pm

          Thanks for your interest Nadia. I would try with 6 tablespoons of milk and 2 tablespoons of greek yogurt to get the same thick consistency as cream.

    2. Ciao Chow Linda

      March 25, 2018 at 6:09 pm

      CWhat a stunning tart – and perfect for Easter. I will definitely be making this – and pinning it too.

      Reply
      • Maria

        March 25, 2018 at 6:21 pm

        Thanks so much Linda! I am sure this ricotta chocolate tart will be a hit! Appreciate your comment 🙂

        Reply
    3. Alida @My Little Italian Kitchen

      March 25, 2018 at 5:54 pm

      5 stars
      Oh definitely heaven! This cake looks absolutely amazing. Ricotta is one of the best ingredients for cake making. I would love a slice of this right now!

      Reply
      • Maria

        March 25, 2018 at 6:22 pm

        I absolutely agree… thanks Alida! Appreciate you stopping by 🙂

        Reply
    4. Lily {Gastro Senses}

      March 23, 2018 at 10:38 pm

      5 stars
      Oh my oh my! Chocolate + ricotta baked into a tart = my kind of dessert. Yum!

      Reply
      • Maria

        March 23, 2018 at 10:56 pm

        It sure is a crowd pleaser! Thanks for stopping by Lily 🙂

        Reply
    5. Jovina Coughlin

      March 23, 2018 at 3:03 pm

      What a nice dessert.

      Reply
      • Maria

        March 23, 2018 at 4:21 pm

        Thanks so much Jovina! Appreciate your comment 🙂

        Reply
    6. Janice Lawandi

      March 23, 2018 at 1:18 pm

      I’ve never tried grating the butter to make pie/tart doughs. I’m gonna have to attempt some day. I’ve been lazy lately and I mostly use the food processor 😉
      This tart looks yummy! Would make a great dessert for easter I’m sure!

      Reply
      • Maria

        March 23, 2018 at 4:23 pm

        Thanks Janice! Grating the butter was a real game changer for me! Appreciate your comment, thanks for dropping by ♥

        Reply
    7. Paula Barbarito Levitt

      March 23, 2018 at 12:07 pm

      I am drooling… What a wonderful twist on a classic recipe for Easter or any other time of the year. I would love a slice with an espresso just about now.

      Reply
      • Maria

        March 23, 2018 at 12:10 pm

        Thanks Paula… you are always welcomed ♥ Have a great week-end!

        Reply
    8. Leanne | Crumb Top Baking

      March 23, 2018 at 11:26 am

      5 stars
      That buttery crust is one thing, but that chocolate ricotta filling with orange and rum! Wow! Sounds delightful!

      Reply
      • Maria

        March 23, 2018 at 11:29 am

        It really is a special treat Leanne. Hope you get a chance to try it. Thanks so much for stopping by, appreciate it 🙂

        Reply
    9. Dawn - Girl Heart Food

      March 23, 2018 at 10:04 am

      5 stars
      This is one beautiful recipe, Maria! Love the orange zest in there. Chocolate and orange definitely go so well together. This one looks so rich and creamy and I can imagine would be lovely with an espresso. Happy Friday 🙂

      Reply
      • Maria

        March 23, 2018 at 10:08 am

        Thanks Dawn ♥ Before your very first bite, you can actually smell the orange and chocolate… it is truly perfect with a cup of espresso. Appreciate your comment, thanks for stopping by 🙂

        Reply
    10. John Ieronimo

      March 23, 2018 at 9:37 am

      Where is the ricotta in the recipe?

      Reply
      • Maria

        March 23, 2018 at 9:46 am

        Oops…thanks John 🙂 Recipe has been updated. Have a great weekend!

        Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Maria from She loves biscotti

    Hi, I'm Maria! a 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.

    More about me →

    Subscribe and Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube

    Best Soup Recipes

    • Escarole and White Bean Soup
    • Italian Lentil Soup Recipe: Simply Delicious!
    • Swiss Chard Soup with Sausage Recipe
    • Easy White Bean Soup Recipe: Gluten-free and Vegan
    Banner of sites featuring She Loves Biscotti including Buzzfeed, Huffpost, etc.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 She Loves Biscotti

    Copyright © 2023