Easter tart recipe with ricotta and chocolate

Chococcino cake (65 votes)  
préparation: 90 min.
difficulté: low

Cooking process


The pie is homemade dessert par excellence, simple and rustic brings the flavors of the family tradition.
We offer a version with new flavors: the ricotta tart and chocolate, made with a pastry in the condensed milk and cream with a delicious ricotta cheese flavored with’orange and dark chocolate chips.
A real pleasure for the palate that will win over skeptics with its amazing taste.

Chocolate tart with ricotta cream and chocolate

Ingredients for the pastry (for a mold of 24 cm diameter)
00 flour 360 g
Butter 180 g
Condensed milk 140 g
Fine salt q.s.
for cream
ricotta cheese 600 g
Condensed milk 150 g
dark chocolate chips 100 g
Vanilla pod the seeds 1
Orange peel 1
for brushing
eggs 1


Easter tart with ricotta and chocolate

To realize the Easter tart with ricotta and chocolate started by pastry: Pour the flour, a pinch of salt and butter in pieces right out of the fridge, then still cold, in a mixer (1). Blend everything until mixture is sandy-looking composed and floury and place it on a work surface. Formed the classic fountain in the center of the mixture and add the seeds of the vanilla bean (2) and condensed milk (3).

Easter tart with ricotta and chocolate

Then quickly work the hand-compound (4) to obtain a compact and homogeneous dough; wrap with foil (5) and let rest in the refrigerator for about 30 minutes or until it will not be very hard; Meanwhile, Take Charge of the tart filling: sift through a fine-mesh sieve the ricotta cheese so that it has no lumps (6) and collect them in a large bowl,

Easter tart with ricotta and chocolate

add the seeds of the vanilla bean, orange zest, condensed milk (7) and for breaking the chocolate chips (8) stir with a spoon to mix the ingredients. Meanwhile resume the pastry, place it on a floured surface with a rolling pin roll out the dough about 1 cm thick with a diameter of 26 cm (9),

Easter tart with ricotta and chocolate

wrap the dough and rolling pin on srotolatela on a 24 cm diameter mold buttered and lined with parchment paper (10). Adhere the sheet to the mold and with a wheel cutter eliminated the excess edge (11). With the remaining dough obtained a centimeter wide strips (12)

Easter tart with ricotta and chocolate

Pour the cream into the pan and level the surface with the back of a spoon (13) arrange them on top of the cake strips crossing them so as to create a pattern of lozenges, brush the tart with a beaten egg (14) and cook in oven preheated to 180 ° for 1 hour (or in a ventilated oven at 160 ° for 50 minutes). When cooked, baked the Passover tart with ricotta cheese and chocolate and allow to cool before serving (15).


Kept the Passover tart with ricotta cheese and chocolate for a couple of days in the refrigerator. IS’ You can freeze it if you have used fresh ingredients.


For the filling you can replace the chocolate chips with pine nuts or with dell’raisins soaked in orange juice or liquor such as brandy or Grand Marnier.