Ricotta and chocolate stracciatella tart

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If you’re a fan of tarts and stracciatella flavor – this ricotta and chocolate stracciatella tart is a perfect for you. Delicate union between crumbly homemade pastry and creamy filling made with ricotta cheese, enriched by the bitter chocolate pieces and a delicate scent of lemon, makes this pie a perfect well balanced yummy dessert for hot and cold days.

Ricotta and chocolate stracciatella tart

Delicious and sweet ricotta and chocolate stracciatella tart.
5 from 1 vote
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course sweets and desserts
Cuisine Ovo-lacto vegetarianism, traditional Italian
Servings 1 pie, about 25 cm round
Calories 123 kcal



  • 250 g all-purpose flour
  • 100 g cold butter
  • 1 egg
  • 80 g powdered sugar
  • 0.5 lemon only the zest


  • 500 g ricotta cheese
  • 1 egg
  • 2 tbsp or more brown sugar
  • 0.5 tbsp vanilla extract
  • 100 g chopped dark chocolate


Instructions: Ricotta and chocolate stracciatella tart

  • Prepare the 25 cm wide round baking tray. Grease it with butter and flour it slightly.
  • To create the crust place flour, an egg, icing sugar and lemon zest in a bowl. Using the grater with large holes grate the butter.
  • Knead briefly to mix all the ingredients. Cover the dough with plastic wrap and put it in the refrigerator for at least an hour.
  • For the filling: whisk ricotta cheese with an egg, vanilla extract and sugar. Chop the chocolate and add it to the mixture. Set aside.
  • The cream should be smooth and without any lumps.
  • Take the dough from the refrigerator, remove the plastic wrap and divide into 2 parts one of which should be slightly bigger than the other. Roll out the larger part with a rolling pin to disk 3 – 5 mm high. Roll the pastry onto the rolling pin and transfer onto a baking tart pan, level the dough gently with your hands and remove excess dough with a sharp knife. Prick the bottom with a fork and pour the ricotta and chocolate mix.
  • Roll out the second part of the dough on a floured surface. With a pastry cutter or a sharp knife, cut long strips of dough. Lay the first part of the strips, leaving some space in between them, on the surface of the pie. Add the second layer of strips by crossing them with the first layer then cut off the excess dough. Using a fork, crimp the dough to seal it.
  • Bake the tart for 40 – 50 minutes in the preheated static oven at 180 °C.


1 hour waiting time.
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 1tartCalories: 123kcal
Keyword chocolate, chocolate chips, creamy pie, easy pie, Italian recipe, ricotta cheese, traditional tart
Tried this recipe?Let us know how it was!

Let cool completely before serving.

lot of love. B.

p.s. If you are looking for another amazing pie recipe check my Walnut pie with golden syrup and rum. (foto below)

Bottone per il sito foodohfood seguimi su pinterest
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