Ricotta tart: the recipe for the creamy and super delicious dessert

The ricotta tart is a dessert with a crumbly shell and a creamy center, completed and made even more delicious by adding chocolate chips. The crust is made with a classic butter shortcrust pastry, then filled with a cream made from fresh ricotta, sugar and egg white which, after baking, will become an irresistible consistency. For a more delicate flavor, you can use cow's milk ricotta, while if you prefer a stronger and fuller filling you can opt for sheep's milk.

Prepare the ricotta tart in advance and, after cooling, let it rest for a few hours in the refrigerator: in this way you will obtain a pleasantly refreshing, but above all tasty and fragrant dessert. You can have it for breakfast, as a snack or offer it to your guests at the end of the meal. This basic preparation can be enriched to taste: you can flavor the pastry with vanilla or cinnamon, and replace the chocolate chips with white chocolate flakes, jam, chopped hazelnuts, black cherries in syrup or raisins softened in rum.

For an even more delicious variant, you can add a soft hazelnut cream, a pistachio cream to the surface or incorporate pear cubes, strawberries or another seasonal fruit into the shortcrust pastry shell.

Find out how to make the ricotta tart by following the step-by-step procedure and advice.

How to prepare ricotta tart

Break the soft butter into pieces and collect it in a large bowl.

Add the sugar 2 and mix everything until you obtain a cream.

Combine the egg and the yolk, then incorporate them into the mixture.

Perfume with grated lemon zest.

Finally, add the flour and knead with your fingers to form a dough.

Close the dough with a sheet of transparent film and keep it in the refrigerator for at least 30 minutes.

Drain the ricotta well and collect it in a bowl.

Add the egg white and sugar, then mix well.

Finally, add the chocolate chips, mix and place in the refrigerator.

Take a little more than half the dough and roll it out until it forms a sheet about 1/2 cm thick.

Place it inside a 22-24 cm diameter mold, previously buttered and floured, then remove the overflowing excess.

Transfer the ricotta filling inside the shortcrust pastry shell.

Roll out the second portion of shortcrust pastry and cut into strips.

Place them on the surface of the tart and cook in a static oven at 170°C for about 45 minutes.

Remove from the oven and let cool completely.

Transfer the tart to a serving plate, sprinkle with icing sugar and serve in slices.