Ricotta and chocolate stracciatella tart with strawberries

In this stracciatella tart the shell of thin shortcrust pastry is filled with a velvety ricotta, whipped cream and crumbly pieces of chocolate. The tart is decorated with fresh strawberries that break up the sweetness of the cream and add a sour and fresh note. The filling is very smooth and with a strong milky flavour and a delicate yogurt aftertaste. A perfect dessert tart for hot days.

Ricotta and chocolate stracciatella tart with strawberries

Sweet and velvety stracciatella tart with ricotta cream, chocolate and strawberries. A fresh, quick and easy tart for hot days.

Course tarts and pies

Cuisine vegetarian

Keyword chocolate, cream, dessert with fruit, easy pie, easy tart, pie with fresh fruit, ricotta cheese, strawberries, sweet tart, whipped cream

Prep Time 30

Cook Time 25

Resting time 1

Total Time 1 55

Servings tart 24 cm wide

Calories 456kcal

Ingredients

For the crust

250 g all-purpose flour
125 g soft butter
125 g white sugar
50 g eggs
1 pinch of salt
lemon zest to taste

Creamy filling

230 g ricotta cheese
35 g white sugar
200 ml cold whipping cream
60 ml yogurt (I used vanilla yogurt)
50 g dark or milk chocolate

Decoration

fresh strawberries
almond and pistacchio pieces
chocolate pieces
mint leaves

Instructions

Shortcrust shell

For this recipe I used a micro-perforated pan for the tart produced by Silikomart that is 24 cm wide and 1.5 cm high. If you do not use the micro-perforated pan you can use a simple tart pan.
Put the butter, sugar and grated lemon zest in a robot equipped with blades and blend everything. Otherwise, use the mixer to mix the ingredients into the butter.
Add the eggs and salt and blend again. Now add the flour and blend briefly to mix all the ingredients. Work the dough briefly with your hands to make it homogeneous, then wrap it in plastic wrap or put it in a tight container with a lid. Place the pastry in the refrigerator for at least 1 hour.
Take the shortcrust pastry from the fridge and roll it out with a rolling pin on a lightly floured pastry board, bringing it to a thickness of 5 mm. Use the pastry to cover a tart pan about 24 cm wide.
Bake in a preheated static oven at 180 ° C for 25 minutes. Remove from the oven and allow to cool completely.

Stracciatella cream

While the pastry shell is cooling down, prepare the ricotta cream.
Whip the ricotta with the sugar for a few minutes until the sugar has dissolved completely.
In the second bowl, whip the cold whipping cream and then add it to the ricotta cream. Incorporate gently with a spoon or a whisk. Also add the yogurt and finally some milk or dark chocolate flakes. You can obtain thin flakes by simply cutting a bar of chocolate with a large knife that has been placed in the freezer for 5 minutes.
Mix everything and then fill the pastry shell with the prepared cream. Decorate everything with very thin slices of strawberries. At the end, for decoration add the chopped almonds and pistachios, some chocolate flakes and a few mint leaves.

Note from the author of this recipe

I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

Notes

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

Nutrition

Serving: 1tart | Calories: 456kcal

Store in the refrigerator and eat within 3 days.

lot of love. B.

p.s. If you are looking for some other delicious recipe with strawberries, check out my Lemon and strawberry curd tart (photo below) and Strawberry cinnamon rolls with lemon pastry cream (photo below).