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. 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 350° for 30/35 minutes. Let cool then add icing sugar if you like.

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