Print Options:

Ricotta Mascarpone & Chocolate Chip Tart

A sweet shortcrust pastry filled with ricotta and mascarpone cream flavoured with cinnamon and chocolate chips. You'll love this Italian Dessert!

[adrotate group="2"] [adrotate group="4"]
Cooking Method
Cuisine
Courses
Time
Prep Time: 30 mins Cook Time: 1 hr Rest Time: 30 mins Total Time: 2 hrs
Cooking Temp 180  C
Servings 8
Best Season Suitable throughout the year
Ingredients
    Filling:
  • 400 Ricotta 400g/14oz
  • 250 Mascarpone 250g/8.8oz Cheese, room temperature
  • 150 Sugar 150g/5.3oz
  • 50 Dark 50g/1.8oz Chocolate Chips
  • 2 Egg Yolks, room temperature
  • 10 Potato 10g/0.35oz Starch/Cornflour/Cornstarch
  • 1 Tsp Vanilla Essence
  • 1/4 Tsp Ground Cinnamon
    • Sweet Pastry:
  • 300 Plain 300g/10.6oz Flour
  • 150 Butter, 150g/5.3oz cut in cubes
  • 50 Icing 50g/1.8oz Sugar/Powdered Sugar
  • 2 Egg Yolks
  • 3 Tbsp Milk
  • 1 Tsp Lemon Zest
  • 1 Tsp Orange Zest
  • 1 Beaten Egg for eggwash
  • Pastry is just for the base.
  • Butter, eggs and milk cold from the fridge.
Methods
    Sweet Pastry:
  1. In the bowl of a stand mixer, sift the flour and icing sugar.
  2. Add the butter and bring to crumbs. Add the orange and lemon zest and just mix through.
  3. Mix the egg yolks and milk together. Add to pastry crumbs and mix until the dough forms. Form the dough into a round disc, cover in clingfilm and leave to rest in the fridge for at least 30 minutes.
  4. Butter grease a 27cm/10.5-inch or slightly smaller springform tart pan.
  5. Roll out the dough and arrange in the pan. Place in the fridge for 30 minutes before adding the filling.
    6. Filling:
  6. Preheat oven to 180C/350F.
  7. Beat the ricotta and sugar with an electric whisk then add the egg yolks and beat until smooth and pale in colour.
  8. Sift and add the potato starch and whisk until thickened.
  9. Add the cinnamon until combined then add the mascarpone cheese and continue beating until smooth.
  10. Add vanilla essence until combined and fold in the chocolate chips. Pour the filling into your prepared pastry case and gently flatten the surface. Cover the top with strips of pastry to form a lattice or diamond shape pattern.
  11. Brush the pastry with a beaten egg and bake in preheated oven for about 1 hour or until pastry is golden.
  12. Allow to cool before removing from pan, then serve dusted with icing sugar.
  13. Enjoy!
Read it online: https://lollyskitchen.com.mt/recipe/ricotta-mascarpone-chocolate-chip-tart/