I still remember the smell of chocolate melting on the stove and my mama stirring ricotta with a wooden spoon until it smelled like a Sunday kitchen. A simple tart belonged on our table for birthdays and rainy afternoons, always wrapped in comfort and little gossip. That warm, homey feeling is what I try to bring to every dessert I share.
I’m Maggie Hart, a 58-year-old home cook from Louisville who writes with a comfortable kitchen voice at Gemmir Kitchen. I learned to cook from my mother and the women at church potlucks, flipping through stained recipe booklets and copying measurements into the margins. My cooking style favors easy, family-friendly recipes that work for weeknights and small celebrations alike. I test each dish in a busy home kitchen, keeping things mostly pork-free and forgiving for cooks of all skill levels. I explain steps in plain language and focus on dishes that hug you back—classic casseroles, skillet dinners, and desserts with a nostalgic twist. If you like ricotta-based sweets, you might enjoy my take on Almond Ricotta Chocolate Chip Cookies Almond Ricotta Chocolate Chip Cookies that use a similar creamy texture and simple pantry ingredients.
Why this recipe works
This Chocolate Ricotta Tart shines because it blends rustic Italian comfort with American simplicity. The texture comes from ricotta that adds a gentle creaminess, while cocoa and powdered sugar bring familiar chocolate notes without overwhelming sweetness. I like recipes that ask for minimal fuss: a pre-made tart shell keeps the timeline short and the result consistent. You don’t have to knead dough or temper chocolate—just mix, fold, and bake. That makes the Chocolate Ricotta Tart ideal for cooks who want a comforting dessert with a polished look but without the precision of a pastry chef.
The ricotta’s subtle tang balances the cocoa, and folding whipped cream into the mixture lightens the filling so the tart sets with a tender, almost custardy bite. The recipe performs well in different ovens; it tolerates slight under- or over-bakes and still tastes great chilled. It’s a forgiving dessert for weeknight dinners and small gatherings. If you’re serving a group that enjoys familiar, homey flavors, the Chocolate Ricotta Tart gives you a grown-up chocolate dessert with the ease of pantry staples. For cooks who like to switch textures, this tart pairs beautifully with a dollop of whipped cream or a scattering of toasted nuts on top without adding complexity to your prep.
Ingredients
- 1 pre-made tart shell
- 15 oz ricotta cheese
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- Chocolate shavings (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine ricotta cheese, powdered sugar, cocoa powder, and vanilla extract.
- Mix the ricotta mixture until smooth and evenly blended.
- In a separate bowl, whisk the heavy cream until soft peaks form.
- Gently fold the whipped cream into the ricotta mixture until light and uniform.
- Pour the filling into the pre-made tart shell and spread it evenly.
- Bake the tart for 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
- Let the tart cool completely on a rack at room temperature.
- Once cooled, refrigerate the tart for at least 2 hours to fully set.
- Before serving, garnish with chocolate shavings.
Serving ideas
When it comes time to serve the Chocolate Ricotta Tart, keep things simple and cozy. A light dusting of powdered sugar or a handful of chocolate shavings highlights the chocolate flavor without competing with it. Fresh berries make a crisp, tangy contrast to the ricotta’s creaminess; raspberries and strawberries work especially well. For an autumn twist, a spoonful of warmed berry compote on the side brings color and a pleasant tartness that brightens each bite.
Serve chilled or at cool room temperature so the filling holds its shape. I like to cut slices with a sharp knife dipped briefly in hot water to get clean edges. A small dollop of softly whipped cream or a quenelle of mascarpone sweetened with a touch of honey also pairs nicely. If you want a textural garnish, sprinkle toasted almonds or hazelnuts over each slice—just avoid pork-based toppings to keep the tart pork-free and family-friendly. The Chocolate Ricotta Tart is also surprisingly good with a cup of strong coffee or a mild black tea; the drink helps balance the creaminess and cocoa. Leftovers travel well for a picnic if you keep them chilled until serving. Overall, let the tart’s simple chocolate and ricotta harmony shine and add only light, complementary accompaniments.
How to store it properly
To keep the Chocolate Ricotta Tart tasting fresh, refrigeration is your best friend. Once the tart has cooled to room temperature and chilled for the initial two hours, wrap the tart loosely with plastic wrap or place it in an airtight container to prevent it from absorbing odors in the fridge. Stored this way, the tart stays fresh for up to four days. The ricotta filling maintains its texture well, but for the best flavor and look, aim to serve it within two to three days.
If you need to make it further ahead, you can bake and chill the tart, then freeze it. Wrap it tightly in two layers—plastic wrap followed by aluminum foil—to protect the shell from freezer burn. Thaw the tart overnight in the refrigerator, then allow it to come to cool room temperature for 30 minutes before slicing. Avoid leaving the tart at warm room temperature for extended periods because of the dairy in the ricotta. When slicing chilled or thawed tart, use a hot, clean knife for neat slices. Remember to add final garnishes like chocolate shavings or fresh fruit just before serving so they stay crisp and pretty.
Simple tips for success
Start with full-fat ricotta for the best flavor and texture—low-fat versions can make the filling watery or grainy. If your ricotta seems very wet, drain it in a fine-mesh sieve lined with cheesecloth for 15–20 minutes before using. When folding the whipped cream into the ricotta, use a gentle hand: you want to keep as much air as possible for a light, tender filling. Overmixing will deflate the mixture and yield a denser tart.
Keep an eye on baking time because ovens vary; the Chocolate Ricotta Tart should be set at the edges and slightly wobbly in the center when done. Allow it to chill thoroughly after cooling—this step finishes the setting and makes slicing cleaner. If the pre-made tart shell seems too thick or not to your liking, blind-bake a homemade or store-bought shortcrust for a crisper base. Lastly, shave your chocolate fresh before serving—tiny curls add a homey, finished look and a little extra chocolate payoff without added fuss.
Easy twists you can try
The Chocolate Ricotta Tart is a friendly canvas for small variations that still keep things straightforward. For a nutty layer, sprinkle some finely chopped toasted hazelnuts in the bottom of the crust before adding the filling. They add crunch and a toasted richness that complements the cocoa. For a citrus lift, fold in a teaspoon of orange zest to the filling; orange and chocolate pair like old friends and bring bright notes to each bite. You can also stir in a tablespoon of coffee or espresso to the ricotta mix for a mocha twist that deepens the chocolate character.
If you want to go richer, fold in a few tablespoons of melted semi-sweet chocolate into the ricotta before adding whipped cream—this creates a denser, more chocolate-forward version while keeping the tart simple. For smaller, portable treats, make the filling and pipe it into prebaked mini tart shells for individual portions. If you enjoy a cakier texture, explore my take on Chocolate and Ricotta Cake Chocolate and Ricotta Cake which shares the same creamy concept in a different format. Each twist keeps the easy spirit of the Chocolate Ricotta Tart while letting you explore subtle flavor shifts.
Frequently asked questions
Q: Can I use part-skim ricotta in this tart?
A: You can, but full-fat ricotta gives a more silky texture and richer flavor. If you must use part-skim, drain any excess liquid from the ricotta first to avoid a watery filling. A short strain in a cheesecloth-lined sieve usually does the trick.
Q: How can I tell when the Chocolate Ricotta Tart is done baking?
A: The edges should be set and slightly puffed while the center remains a bit jiggly. The filling will firm more as it cools and chills. Avoid overbaking; a slight wobble in the center at removal is perfect.
Q: Can I make the tart gluten-free?
A: Yes—use a gluten-free pre-made tart shell or bake a gluten-free crust. Make sure any added garnishes like cookies or crumbs are gluten-free as well.
Q: Is it safe to keep the tart at room temperature before serving?
A: Keep it refrigerated until about 20–30 minutes before serving for best texture and food safety, especially on warm days. Because ricotta is dairy-based, prolonged exposure to room temperature isn’t recommended.
Q: Can I add extra sweetener to the filling?
A: You can, but taste the ricotta mixture before baking; the powdered sugar amount in the recipe balances the cocoa and ricotta. If you prefer sweeter desserts, add powdered sugar gradually and taste as you go.
Conclusion
If you love the idea of a simple, creamy ricotta filling paired with chocolate, you’ll appreciate how approachable this Chocolate Ricotta Tart is to make and serve. For inspiration from a classic Italian version, check out this Classic Italian Crostata Ricotta e Cioccolato – SugarLoveSpices which shows another lovely way to celebrate ricotta and chocolate together.
Print
Chocolate Ricotta Tart
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A comforting and simple Chocolate Ricotta Tart that blends rustic Italian comfort with American simplicity, featuring a creamy ricotta filling and a chocolate flavor.
Ingredients
- 1 pre-made tart shell
- 15 oz ricotta cheese
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- Chocolate shavings (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine ricotta cheese, powdered sugar, cocoa powder, and vanilla extract.
- Mix the ricotta mixture until smooth and evenly blended.
- In a separate bowl, whisk the heavy cream until soft peaks form.
- Gently fold the whipped cream into the ricotta mixture until light and uniform.
- Pour the filling into the pre-made tart shell and spread it evenly.
- Bake the tart for 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
- Let the tart cool completely on a rack at room temperature.
- Once cooled, refrigerate the tart for at least 2 hours to fully set.
- Before serving, garnish with chocolate shavings.
Notes
Serve chilled with a light dusting of powdered sugar or fresh berries for a tangy contrast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian