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Chocolate and ricotta tart

by Ada Parisi
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Crostata di ricotta e cioccolato (cassata al forno)

Chocolate and ricotta tart i.e. baked cassata. The baked cassata is one of the most traditional and beloved Sicilian sweets of Sicilian pastry. May the origin of this sicilian bakery dessert be sensed by the addition of cinnamon, candied fruit and lemon zest in the cream of ricotta cheese. On my channel You Tube you will also find the VIDEO RECIPE STEP BY STEP ricotta and chocolate tart, both the pastry is of the filling. This exquisite and easy dessert is also called baked cassata because it is the filling of the SICILIAN CASSATA 'cashed in’ in shortcrust pastry and baked. In my house it has been prepared since time immemorial. The recipe I leave you, In fact, it's my great-grandmother's.

The tart goes ' blanket’ with the SHORT PASTRY, in order for the cheese doesn't go into boil and does not dry. Try it in the morning with coffee or accompanied by a berry sauce, for a dinner with friends. MI recommend, ricotta must be sheep's and very fresh. Or, only viable alternative, an extraordinary apulian cow ricotta. I recommend using a quality chocolate, extra fondant, or a Modica chocolate, so that it does not melt in cooking staining the sweet.

If you like desserts with ricotta, for which Sicily is famous, know that once you taste this tart you will never stop doing it again. Although I suggest you enlarge your passion for all kinds of CAKE WITH CHEESE, like ZUCCOTTO SICILIAN CASSATA ICE CREAM, the COLD FRUIT AND COTTAGE CHEESE TART, the QUICK RICOTTA AND LEMON BISCUITS and many more. And do not forget to go to have a look at all my RECIPES OF PIES, sweet and savory. Have a good day!

Crostata di ricotta e cioccolato (cassata al forno)

CHEESE AND CHOCOLATE TART or CASSATA BAKED (Sicilian recipe)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

DOSES FOR PIE DA 22-24 CENTIMETERS

  • FOR THE FILLING

600 grams of ricotta cheese

170 grams of extrafino or icing caster sugar

70 grams of dark chocolate

40 grams of mixed candied fruit

cinnamon, to taste

vanilla extract, to taste

grated rind of an orange

  • FOR THE PASTRY

400 grams flour 00

200 g of cold butter

160 grams of sugar

grated zest of one lemon

vanilla extract, to taste

two egg yolks

a pinch of fine salt

 

Procedure

The ricotta tart and chocolate, or baked cassata, is a sweet easy to prepare.

PER THE PASTRY. Put the flour on the work surface and make a hole in the Center: Add the cold butter cut into small pieces and work quickly with your fingertips. Combine egg yolk and half (keep the rest aside to brush the surface of the tart), sugar, vanilla, the lemon zest and a pinch of salt and knead the dough until it becomes smooth and homogeneous, No lumps of butter. Wrap the dough in plastic wrap and put it into the refrigerator to rest for at least 30 minutes. Preheat the oven at 180 degrees.

Chocolate and ricotta tart

FOR THE FILLING. In a large bowl the ricotta with the sugar until it becomes soft and smooth. Add the chopped chocolate into pieces not too small, to avoid that melts during cooking (alternatively you can use chocolate chips) and then all the other ingredients. Grease and flour the cake tin, then coat the bottom and sides with a layer of pastry high 3-4 millimeters; puncture the bottom with a fork.

Pour the filling of ricotta cheese and chocolate into the pan, leveled with a spatula and cover with another pastry disc, rimboccandola well at the edges. Brush the baked cassata with the remaining egg yolk diluted with a teaspoon of milk, and bake for about 40 minutes. Cool the tart with ricotta and chocolate and serve sprinkled with icing sugar. Have a good day!

MATCHING: With this we recommend a tart Torcolato di Breganze, wine of the Vicenza province whose honeyed aromas they bond well with the fragrance of butter pastry, as well as its softness is able to support the complex taste of dark chocolate. We recommend in particular the Torcolato 2009 dell'azienda Maculan.

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25 comments

Silvia March 20, 2015 - 12:52

Hi Ada, I tried your recipe yesterday. The flavor was perfect, your pastry by the way is identical to the recipe that I use always (of my mom), though next time I'll make it, I will use a little’ less pastry (or I'll increase the doses of the filling).
Thank you hats off, Silvia

Reply
Sicilians creative in the kitchen March 20, 2015 - 13:49

Hello Silvia thanks! If you prefer to have more filling you can also use a smaller Pan using some’ less pastry (I often do cookies with leftovers) and the stuffing will be higher. I think they should cook a bit more in this case. Have a nice weekend!

Reply
vicaincucina January 15, 2015 - 15:29

But as much as I like the ricotta cakes… Too much! Certainly the Sicilian sweets have revolutionized the Italian pastry, are the best!!!!

Reply
Sicilians creative in the kitchen January 15, 2015 - 15:41

I know that you are able to appreciate! Sweets with cottage cheese are my favorite and I like more this simple tart cassata. Totally agree on the Sicilian revolution in pastry! I embrace you, ADA

Reply
Elizabeth January 4, 2014 - 14:23

She looks fabulous!!to try…After losing some…Etto…accumulated in these parties ;) congratulations!!

Reply
Sicilians creative in the kitchen January 4, 2014 - 15:39

Hi Elizabeth, Thank you and welcome to my blog. "Si, better try it after a while’ of detoxification, also because it is addictive… Dear greetings, ADA

Reply
Claudia November 13, 2013 - 11:56

Hello. I have a convection oven which I hate!!!! i can't even understand the symbols :(
How should I set it? traditional ? ( the resistance of the sole and the vault work)
traditional pulse? ( the resistance of the sole and the vault work through the propeller of cirucito of air so as to secure a’ even cooking)

grazie Andrea

Reply
Sicilians creative in the kitchen November 13, 2013 - 12:28

Hi Claudia. Then, I have a very normal and use static function electric oven for baking pies. So I think you should use the traditional function. The fan assisted function of my oven, which I think corresponds to your pulse, does darken too tart on superticie. On the other hand, the tart needs cooking especially on the bottom, and then the heat will be enacted by the resistance of the sole… I hope this was a little’ help… Let me know, ADA

Reply
Claudia November 22, 2013 - 20:55

Thanks milleeeee!!!!!!!

Reply
Sicilians creative in the kitchen November 22, 2013 - 23:12

??? I don't know about you but I pray, It was a pleasure!!! Hi Ada!!

Reply
Maurizia pit White recipes October 28, 2013 - 23:07

….. I guess the goodness , the softness, the aroma…..

Reply
Sicilians creative in the kitchen October 29, 2013 - 13:51

Hi Maurizia! Good is good indeed… get her ready, Sin only imagine, made by you will be amazing. ADA

Reply
Maria September 28, 2013 - 17:05

I would like to know because I will break the pastry? What am I doing wrong???
Thanks

Reply
Sicilians creative in the kitchen September 28, 2013 - 17:36

Hi Maria, It is strange that breaks, the amount of pastry is accurate. Maybe you will break because it's a little’ dry, It might also depend on the temperature in the kitchen. Try putting whole yolks and add one or two tablespoons of whole milk to the dough and let it rest for 20 minutes in the refrigerator wrapped in cling film for food. Let me know, ADA

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Adele April 10, 2013 - 12:24

Ragazziiii good good good !

Reply
Sissi February 24, 2013 - 21:12

Recipes!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Sissi

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Sissi February 23, 2013 - 23:38

Buonaa your tart!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Make the change here as well!!!!!!!!!!!!!!!!!!!!!!!
Sissi

Reply
Alexandra P. "TheShade07" January 30, 2013 - 19:06

Hello! Congratulations for the recipe is really good!

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fratelli_ai_fornelli January 30, 2013 - 23:28

Thanks!!!

Reply
Mrs Deer January 27, 2013 - 20:19

oh good idea to mix the ricotta and chocolate pie!
I never try that should be a delight!!

Reply
fratelli_ai_fornelli January 27, 2013 - 23:17

Thanks, try it and let me know. Here in Italy is a very common mix…

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Jerry January 25, 2013 - 11:40

excellent preparation, congratulations !!!!!!!

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fratelli_ai_fornelli January 25, 2013 - 11:59

Thank you very much

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amorincucina January 25, 2013 - 11:05

This cake will be mine! Unlike my beloved Cetty…I love the desserts with ricotta. For which, My next Mommy, get ready because I'm going to ask you fi me!
p.s. Thanks Ada! heh heh heh

Reply
fratelli_ai_fornelli January 25, 2013 - 12:01

I also love the ricotta, put it anywhere…Let me know how it

Reply

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