Sweet Ricotta Tart is a dessert I cherish deeply. Whenever I think of Sweet Ricotta Tart, memories of my grandmother’s kitchen come flooding back. The air was filled with the scent of warm ricotta and melting chocolate. As a child, I would help her mix the ingredients, my little hands covered in flour, feeling excited about what we were creating together. Sweet Ricotta Tart isn’t just a recipe; it’s a way to connect with family and tradition.
The Simple Steps
To make my beloved Sweet Ricotta Tart, I gather all the ingredients: flour, eggs, sugar, and of course, that creamy ricotta cheese. First, I whip together the eggs and sugar until they’re frothy and light. Then, I add the ricotta and chocolate chips, stirring until it looks smooth and delicious. I can almost taste it already! After that, I prepare the crust by mixing flour, sugar, and cold butter until it resembles crumbs. It feels like magic as I combine everything into a dough that will soon hold my tart.
A Family Tradition
As I roll out the dough, I can hear my grandmother’s voice guiding me. She always said that making the Sweet Ricotta Tart is a labor of love. Once I’ve shaped the crust and poured in the creamy filling, I weave the top with dough strips to create a beautiful lattice. It’s not just about the looks; it’s about sharing something special with loved ones. When the tart bakes in the oven, the aroma fills my home, reminding me of all those joyful moments spent in the kitchen.
When the timer goes off, I open the oven, and there it is—my Sweet Ricotta Tart, golden and inviting. After letting it cool, I slice into it, revealing the rich filling inside. Each bite is a taste of nostalgia, of family gatherings and laughter. I serve it to my friends, and their smiles make all the effort worthwhile. Sweet Ricotta Tart brings people together, creating new memories while honoring old ones. This is why I love baking it so much.
Table of Contents
Chef’s Notes- Sweet Ricotta Tart
- Chill Your Dough: Properly chilling the dough is crucial for achieving a flaky crust. Make sure to refrigerate the dough for at least 30 minutes before rolling it out. If it becomes too soft while working with it, pop it back in the fridge for 15 minutes.
- Strain the Ricotta: For a creamier filling, strain the ricotta cheese to remove excess moisture. This step helps prevent the tart from becoming watery.
- Don’t Skip the Lattice: The lattice not only adds a beautiful visual element but also allows for even baking. If you’re unsure about weaving, practice with a few strips on parchment paper first.
- Flavor Enhancements: Consider adding a teaspoon of lemon or orange zest to the filling for a refreshing citrus note. You can also mix in some chopped nuts or a hint of almond extract for extra depth.
- Serving Temperature: While this tart can be enjoyed warm, it’s best served chilled. Refrigerate it for at least an hour after baking to enhance the flavors and texture.
- Presentation Matters: For a more elegant look, serve slices of the tart with a dollop of whipped cream or a scoop of vanilla ice cream, and perhaps a sprinkle of chocolate shavings or fresh berries.
Sweet Ricotta Tart
4
tarts20
minutes30
minutes533
kcal15
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minutesIndulge in this delectable Sweet Ricotta Tart, a timeless Italian classic reimagined for your kitchen. Perfectly blending creamy ricotta with rich chocolate chips, this tart boasts a flaky, sweet crust that’s sure to impress your family and guests. Whether it’s for Easter, Christmas, or any special occasion, this recipe brings authentic bakery flavors right to your table. With simple ingredients and straightforward steps, even novice bakers can master this delightful dessert. Experience the magic of traditional Italian baking and create sweet memories with every bite!
Ingredients
- Sweet Crust
1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
2 tbsp cold butter cubed
1 large egg lightly beaten
1/4 tsp pure vanilla extract
1 tsp milk
- Alternative Ingredients:
Butter instead of shortening: For those avoiding shortening use unsalted butter to achieve a similar flaky crust.
Coconut sugar instead of granulated sugar: To make the recipe slightly healthier replace granulated sugar with coconut sugar.
Flax eggs instead of eggs: For a vegan option replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
Mascarpone instead of ricotta cheese: To create a richer filling substitute ricotta with mascarpone cheese.
Gluten-free flour instead of all-purpose flour: For a gluten-free version use a 1:1 gluten-free all-purpose flour blend.
Non-dairy milk instead of cow’s milk: Use almond milk or soy milk to make the crust dairy-free.
Dark chocolate chips instead of semi-sweet: For a deeper chocolate flavor use dark chocolate chips.
Honey instead of granulated sugar: Substitute honey for a natural sweetener alternative.
Directions
- Prepare the Filling: In a large mixing bowl, vigorously whisk together 3 large eggs, ½ cup granulated sugar, and ½ teaspoon pure vanilla extract for about 2 minutes until well combined. Gradually incorporate ½ pound of ricotta cheese, stirring until smooth, then fold in 2 tablespoons of semi-sweet chocolate morsels. This rich and creamy mixture will form the luscious center of your tart.
- Create the Crust Dough: In a separate bowl, sift together 1 cup all-purpose flour, ½ cup granulated sugar, and 1 teaspoon baking powder. Add 2 tablespoons of cold butter, cubed, and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gently mix in 1 lightly beaten egg and ¼ teaspoon vanilla extract until the dough just comes together. Divide the dough into two equal parts, shape into balls, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Shape the Crust: Preheat your oven to 325°F (165°C) and grease a 9-inch tart pan. Remove the chilled dough from the refrigerator and roll out one portion on a lightly floured surface to fit the bottom and sides of the prepared tart pan. Carefully transfer the rolled dough into the pan, pressing it gently to ensure an even layer. Roll out the second portion of dough and use it to create a lattice top, cutting into ½-inch wide strips with a sharp pastry wheel or paring knife.
- Assemble with Lattice: Pour the prepared ricotta filling onto the crust-lined tart pan. Begin weaving the lattice strips over the filling by crossing the longest strips first, then alternating the horizontal and vertical pieces to create an over-and-under pattern. Use the shortest strips to finish the edges neatly. Tuck the ends of the lattice strips under the tart edge for a polished look and brush the lattice with 1 teaspoon of milk to add a subtle sheen during baking.
- Bake to Perfection: Place the assembled tart into the preheated oven and bake for approximately 25-30 minutes, or until the center is set and a knife inserted comes out clean. Remove from the oven, allow the tart to cool completely on a wire rack, and then refrigerate for at least one hour before serving to enhance the flavors and texture.
Equipment
- chef’s knife
- paring knife
- Mixing bowls
- measuring cups and spoons
- pastry brush
- Baking sheet
Nutrition Facts
- Calories: 533kcal
- Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 200mg
- Sodium: 300mg
- Potassium: 150mg
- Carbohydrates: 80g
- Fiber: 3g
- Sugar: 50g
- Protein: 15g
- Vitamin A: 400IU
- Vitamin C: 0mg
- Calcium: 150mg
- Iron: 2mg
FAQs- Sweet Ricotta Tart
Can I use different types of cheese?
Yes! You can substitute ricotta with mascarpone for a richer flavor. Cottage cheese is another alternative, but be sure to blend it until smooth.
How can I make this tart gluten-free?
To make a gluten-free version, simply replace the all-purpose flour with a 1:1 gluten-free flour blend.
Can I prepare the tart in advance?
Absolutely! You can bake the tart a day ahead and store it in the refrigerator. Just be sure to let it cool completely before covering it.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. You can also freeze slices for up to three months; just wrap them tightly in plastic wrap.
What can I use instead of eggs?
For a vegan option, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer. Keep in mind that this may slightly alter the texture of the filling.
