Post is also available in: Italian
Today I prepared a real delicacy! Sweet Ricotta Cheese Filling Tart flavored with Orange. Like America, also in Italy we have many traditional desserts made with fresh cream cheese. The most used is undoubtedly fresh ricotta, cow’s milk or sheep’s milk. It’s used for the filling of tarts as in this case, and sometimes also in the dough to make them soft.
It’s impossible not to mention the delicious Sicilian Cannoli or the Neapolitan shell-shaped puff pastries. Today’s tart also includes the addition of a generous dose of dark chocolate drops and a nice dose of fine grated orange zest, in order to give it a nice citrus scent. You can vary with lemon or lime zest for a fresher aroma, or use the fragrant and delicate cedar zest.
Sweet Ricotta Cheese Filling: How you do it
The preparation of the tart with ricotta is simple, and leaves plenty of space for imagination. You can make it covered, creating a fantasy with extra pasta, or leave it uncovered. Use a low mold from a classic tart, or a high one, to have beautiful rich and creamy slices. Always put something personal on your dishes to make them unique! First prepare the shortcrust pastry, and put it to cool in the fridge, so that it’s nice and firm. I want to give a useful tip, to shorten the time a bit.
Spread the dough between two sheets of baking paper and then put it in the fridge. In this way the pasta thickens earlier and you can proceed more quickly with the preparation. In this case, don’t wait too long otherwise it will be too firm and you won’t be able to handle it. To add additional flavor to the Sweet Ricotta Cheese Filling Tart, you can replace the sugar with honey. Or replace the sugar with 17 g of stevia, to eliminate calories!
Sweet Ricotta Cheese Filling Tart
- 600 g Shortcrust Pastry
- 550 g Cow Ricotta Cheese
- 1 Egg
- 100 g Chocolate Chips
- 50 g Caster Sugar
- 5 ml Vanilla Extract
- 1 Orange Peel
- Mix the cottage cheese with the sugar in a bowl until it melts. Add the egg and vanilla extract and mix, once mixed add the yolk. Finally add the chocolate chips and mix well to distribute them throughout the cream.
- Roll out the dough to about half a centimeter thick and line the pan.
- Heat the oven to 180 °C.
- Pour the ricotta mixture into the pan and distribute it evenly with the help of a spatula.
- Knead the extra shortcrust pastry again. Roll it out and create a net by hand or with a special wheel and place it on the tart. Brush the surface with a mixture of milk and beaten egg and bake the tart for 45 minutes.
- Once ready let it cool before cutting and serving it.