Giulia's Ricotta & Chocolate Tart
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
A moist and light ricotta and chocolate lattice tart all the way from Manoppelo Abruzzo, home to Veronica's veil and Casale Centurione Country House
  • For the Pastry
  • 350 g Plain Flour (0)
  • 150 g Unsalted Butter (room temperature)
  • 2 Eggs beaten
  • 150 g Caster Sugar
  • 3 tsp Baking Powder
  • ½ Vanilla Pod
  • For the Filling
  • 500 g Ricotta
  • 2 tbsp Caster Sugar
  • 150 g Dark Chocolate roughly cut into small pieces
  1. Preheat the oven to 180 C.
  2. Sieve the flour and baking powder together, cube the butter and rub into the flour until it resembles fine breadcrumbs.
  3. Mix in the sugar.
  4. Beat the 2 eggs together with half a vanilla pod and slowly mix into the dough.
  5. Bring the breadcrumbs lightly together to make a ball, wrap in clingfilm and leave to rest for 30 mins.
  6. Mix the filling ingredients together, ricotta, sugar and chocolate chips and spoon ino the tart.
  7. Roll out the ⅞ of the pastry to form a thin pie crust, it is quite soft dough so expect to mould it with your fingers into your pie dish. Add your filling and then roll out the remainder of your dough and cut into strips to make your lattice top.
  8. Bake for 30 minutes or until golden brown
Recipe by Life in Abruzzo Food & Travel Guide at