Ricotta, Cherry and Chocolate Tart

Ricotta, Chocolate & Cherry TartThis Ricotta, Chocolate and Cherry Tart had been on my mind for quite sometime now. The reason I couldn’t make it was unavailability of Ricotta Cheese in my city. It still isn’t available so are you wondering how I came up with dessert.

Well, its rightly said, when there is a will, there is a way! So yes, I made my own ricotta cheese at home which is ofcourse a substitute but it works like a dream in my all my recipes that call for ricotta cheese. I have shared recipe for the same in my previous post so do check it out and make some rich and creamy ricotta cheese at home. Here’s the link – Homemade Ricotta Cheese

This dessert is a beautiful combination of short crust pastry covered in dark chocolate, filled in with ricotta cheese mixture and topped with cherries. If you can find fresh cherries, use them. I have used canned cherries for this recipe. Keep reading for full recipe below and do try out this dessert if you love ricotta.

Ricotta, Cherry and Chocolate Tart
Prep time
Cook time
Total time
A beautiful combination of short crust pastry covered in dark chocolate, filled in with ricotta cheese mixture and topped with cherries.
Recipe type: Dessert
Cuisine: Italian
Serves: 6 servings
  • For the short crust pastry case:
  • All purpose flour - 200 gm
  • Butter - 100 gm
  • Chilled water - 2 to 3 tbsp
  • For the filling:
  • Melted dark chocolate - 80 to 100 gms
  • Ricotta Cheese - 170 gm
  • Heavy Whipping Cream - 1 cup
  • Condensed Milk - ¼ cup or more if you like it sweeter
  • Vanilla Extract - 2 tsp
  • Lime zest - from 1 whole lime
  • For the topping:
  • Cherries - ½ cup
  1. Grease and dust a 9 inch pie dish, keep aside.
  2. To make short crust pastry dough, in a mixing bowl sift in all purpose flour.
  3. Now add in butter cubes. Butter should not be softened, it should be right out of the refrigerator.
  4. If you have a kitchen aid mixer, use that. I used my hand to mix in butter and rubbed with my fingertips until the mixture started looking like fine bread crumbs.
  5. Now add 3 tbsp water and make a firm dough.
  6. Bring out the dough on a lightly floured surface knead it well. Do not overdo.
  7. Once done, wrap it in a cling film and chill for at least 2 hours.
  8. Meanwhile, prepare the ricotta filling.
  9. In a mixing bowl whip the cream to soft peaks, then add in ricotta cheese, condensed milk, lime zest, vanilla extract and continue beating until well combined. Refrigerate the filling until use.
  10. After 2 hours bring out the dough from the refrigerator and let the butter soften a bit before rolling.
  11. Do not forget to preheat the oven at 180 degree celcius.
  12. Then roll the chilled dough on a floured work surface, roll it out to a large circle with even tihickness.
  13. Now, lift the rolled dough carefully and press it carefully into the mould cavity till edges, and cut off the extras.
  14. Line the dough with a sheet of parchment and add your baking beans, I use chickpeas or rajma mostly. Yes! you need to blind bake the pastry.
  15. Bake for 15 mins in a preheated oven at 180 degree celsius with the baking beans on.
  16. Then remove the baking beans and bake for 5 more minutes.
  17. Once your case is ready, let it cool down fully.
  18. When cooled, melt the dark chocolate and spread a thin layer on top of the crust. The chocolate layer should be thin otherwise it will be difficult to cut the pastry.
  19. Let the chocolate set in the refrigerator for 5 minutes, and then its ready to fill with ricotta mixture.
  20. Spread the ricotta mixture evenly throughout the pastry case.
  21. Top with cherries and you are ready to serve. Keep refrigerated until served.

Ricotta, Chocolate & Cherry Tart

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