Description
A classic Italian tart from Parma with a tender pastry shell, creamy ricotta filling, and a glossy dark chocolate topping. It is rich, elegant, and perfect served chilled.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 1/4 cups (250 g) granulated sugar, divided
- 10 1/2 tablespoons (150 g) unsalted butter, divided
- 1 large egg
- 5 large egg yolks, divided
- 1 3/4 teaspoons (8 g) baking powder
- 1 pinch fine salt
- 1 2/3 cups (400 g) whole milk ricotta
- 1 teaspoon lemon zest
- 5.3 ounces (150 g) dark chocolate, chopped
- 2/3 cup (150 ml) heavy cream
- 1 teaspoon honey
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9-inch tart or cake pan, or line the base with parchment paper.
- In a bowl, mix the flour, 150 g of the sugar, baking powder, and salt. Rub in 100 g of cold butter until the mixture is sandy. Add the whole egg and 1 egg yolk, then mix until a soft dough forms.
- In another bowl, beat the remaining 4 egg yolks with the remaining 100 g sugar until lighter in color. Mix in the ricotta, 50 g melted butter, and lemon zest until smooth.
- Press the dough into the prepared pan, covering the base and sides evenly. Prick the bottom lightly with a fork.
- Pour the ricotta filling into the pastry shell and smooth the top.
- Bake for 40 to 45 minutes, until the edges are lightly golden and the center is just set. Cool completely.
- Heat the heavy cream until just hot. Pour over the chopped dark chocolate, then add the honey and stir until smooth and glossy.
- Spread the chocolate topping evenly over the cooled tart.
- Chill for at least 4 hours before slicing and serving.
Notes
- Drain the ricotta well before mixing so the filling sets properly.
- Let the tart cool completely before adding the chocolate topping.
- Serve chilled for the cleanest slices and best texture.
- Store covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 165 mg
Keywords: Creamy Torta Susanna, Italian ricotta tart, chocolate ricotta tart, Parma dessert, baked ricotta tart