Aluminum in the kitchen

Italy – Ricotta and Chocolate Tart

Ingredients for the dough

  • 1/2 cup + 2 tablespoons butter room temperature
  • 1 3/4 cups white flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 egg
  • 5 tablespoons sweet cocoa
  • half of a vanilla bean
  • Salt

Ingredients for the filling

  • 1 lb ricotta cheese
  • 10 tablespoons sugar
  • 3 oz chocolate chips
  • Icing sugar


In a large bowl use a food processor and mix together butter and vanilla. Add flour, cocoa, salt, baking powder and the egg. Mix together then turn the mixture onto a slightly floured surface and work the mixture to form a soft dough.Β Wrap in plastic and refrigerate for 3 hours. For the filling, mix in a bowl the ricotta cheese with sugar and chocolate chips. Put the filling in the fridge.


Remove the dough from fridge and knead it. Transfer to Happy Day aluminium container. Trim the tray of any extra dough, then fill the pastry shell with the ricotta cheese mixture. With the extra dough make strips to create a lattice finish. Bake the crostata in pre heated oven at 350Β° for 30/35 minutes. Let cool then add icing sugar if you like.

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