Chocolate Tart filled with Ricotta & Vanilla Cream, topped with homemade Strawberry Jam

Spring is officially here, and strawberries are finally in season too.

This tart will switch on all your senses and push you directly into the spring-mood!

The recipe for the strawberry jam I made to top this tart, it can also be found at this link.


I hope you will enjoy this dessert 🙂

Chocolate Tart filled with Ricotta & Vanilla Cream, topped with homemade Strawberry Jam
  • Preparation: 90 Minutes
  • Cooking: 45 Minutes
  • Difficulty: Medium
  • Servings: 4/6 people
  • Cost: Medium


For the pastry

  • 200 g white flour type 0 (I used white spelt flour)
  • 100 ml sunflower oil (cold pressed)
  • 90 g brown icing sugar
  • 50 g rice flour (or corn starch)
  • 1 spoon unsweetened cocoa powder
  • 1 egg
  • 1 pinch table salt
  • half teaspoons baking soda

For the filling

  • 400 g fresh ricotta cheese
  • 100 g brown icing sugar
  • 1 vanilla pod (or a pinch of ground vanilla essence)

For the strawberry jam

  • 300 g strawberries
  • 120 g Light muscovado sugar
  • 1 lemon


For the pastry

    • – sift the white flour, the rice flour (or the corn starch) and the cocoa powder into a large bowl;
    • – add the the brown icing sugar, the baking soda and the pinch of salt and mix well with your hands;
    • – add the egg and the oil and mix well;
    • – knead well till you get a smooth ball (pour some milk to bind as you deem necessary);
    • – wrap the dough in cling film and keep refrigerated for at least 1 hour

For the strawberry jam

    • – wash and rinse well the strawberries;
    • – chopped them and put them into a small but tall saucepan;
    • – add the juice of the lemon and the sugar;
    • – mix well;
    • – put the saucepan on the stove on medium fire;
    • – when the mixture start to boil, remove the saucepan from the fire and use a blender to blend the strawberries;
    • – put the saucepan back on the stove and cook for another 10 minutes;
    • – at this point the jam should have obtained the right texture;
    • – allow the jam to cool down;

For the ricotta & vanilla cream

    • – sift the ricotta cheese onto a large bowl;
    • – add the sugar, the vanilla extract and mix well;
    • – add the egg and mix well till you get a smooth cream;

To assemble the tart

    • – grease 21cm diameter baking tray for tart;
    • – fold it with the pastry;
    • – pour the ricotta and vanilla cream, and fill in two thirds of the tart;
    • – pour the jam on top the ricotta and spread it well on all the surface of the tart;
    • – bake at 180 degrees for about 45 minutes;
    • – allow the tart to cool down, then decorate with strawberries and black berries


/ 5
Thanks for voting!

Do you want to help me improve the recipe by answering some questions? Thank you!

* Mandatory question

Leave a Reply

Your email address will not be published. Required fields are marked *