Chocolate ricotta tart with mascarpone

For a scrumptious treat, try Ed Baines's ricotta-filled tart, flavoured with chocolate, almonds and fresh citrus flavours
By Ed Baines
Chocolate ricotta tart with mascarpone
  • Rating:
  • Serves: 6
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 350 g ricotta cheese
  • 85 g caster sugar
  • 3 eggs
  • 1 lemon juice, and grated zest
  • 0.5 orange juice, and grated zest
  • 60 g almonds
  • 60 g mixed peel, chopped
  • 4 drops vanilla essence
  • 100 g dark chocolate, grated
  • 1 pinches icing sugar, to dust
  • 1 tbsp mascarpone


  • 225 g flour, plus more for dusting
  • 1 pinches salt
  • 100 g unsalted butter
  • 1 eggs
  • 3 tbsp cold water
  • 30 g caster sugar


1. First, make the pastry. Mix together the flour and salt and rub in the butter. 2. Mix in the egg, water and sugar and bring together to form a dough. 3. Shape the mixture into a ball, wrap in cling film and refrigerate for 30 minutes. 4. To make the filling, drain the ricotta well and place in a mixing bowl. 5. Beat in the sugar and eggs. Stir in the citrus zest and juice. Add the almonds and the chopped mixed peel, the vanilla flavouring and the grated chocolate, mixing well. Refrigerate until using.6. Preheat the oven to 180ÂșC/gas 4. 7. Roll out the chilled pastry and use it to line an 18cm tart tin, cutting off and reserving any excess. 8. Pour the ricotta mixture into the tart and smooth it. 9. Roll out the pastry trimmings and cut into strips. Arrange these in a lattice pattern over the top of the tart. 10. Bake the tart in the oven for 40-45 minutes. Remove, allow to cool and serve with a dollop of mascarpone.

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