A sweet treat for your palate: the creaminess of ricotta meets the crunchiness of shortcrust pastry and the mysterious touch of chocolate. Perfect for any occasion, from special snacks to family lunches!
Ingredients:
For the shortcrust pastry 🍪:
300 g of 00 flour 🌾
130 g of soft butter 🧈 (at room temperature)
120 g of granulated sugar 🍬
1 egg + 1 yolk 🥚
1 sachet of vanilla 🍦
1 teaspoon of baking powder 🎂
A pinch of salt 🧂
For the filling 🧀:
500 g of fresh ricotta 🧀
100 g of sugar 🍯
1 yolk 🥚
50 g of dark chocolate chips 🍫
Method:
Prepare the shortcrust pastry:
Start by putting the flour, soft butter, sugar, egg, yolk, vanilla, baking powder and a pinch of salt in the mixer or in a bowl. Knead until you obtain a smooth and homogeneous dough. If the dough is too dry, add a little cold water, a spoonful at a time.
Let the dough rest:
Wrap the dough in cling film and let it rest in the fridge for about 30 minutes. This step will make the shortcrust pastry easier to roll out and more crumbly!
Prepare the creamy filling:
In a bowl, mix the ricotta with the sugar and egg yolk until you obtain a smooth and velvety cream. Add the chocolate chips and mix gently. For an even more delicious effect, you can use chopped dark chocolate instead of the chips, for a more interesting contrast of textures!
Roll out the shortcrust pastry:
Preheat the oven to 180°C. Roll out the shortcrust pastry on a floured surface until it is about 3 mm thick. Line a tart pan (about 24 cm in diameter) with the shortcrust pastry, making sure to cover the edges well. Remove the excess pastry from the edges.
Fill the tart:
Pour the ricotta and chocolate filling into the shortcrust pastry base and level it well with a spatula. If you want, you can decorate the surface with a few more chocolate chips for a more spectacular effect!
Bake and cook:
Bake the tart in the oven preheated to 180°C for about 40 minutes, or until the shortcrust pastry is golden and the filling is firm in the center. While cooking, the smell of the tart will invade the kitchen… but try not to eat it right away!
Let it cool and serve!
Once ready, let the tart cool completely before removing it from the pan. You can serve it as is or sprinkle it with a little icing sugar for a final touch of sweetness!
