Fresh Ricotta, Caramelised Pears & Chocolate Tart

This tart is an explosion of flavours and a delicious blend of textures.

The pastry is made with dark muscovado sugar and molasses.

The filling is a delicious blend of pears-caramelised in white wine and infused with cinnamon sticks and brown sugar- fresh Sicilian ricotta cheese and dark chocolate chips.

This rich desert is the ideal treat to your coffee or tea parties on a rainy October Sunday.

Ricotta pears chocolate
  • Preparation: 60 Minutes
  • Cooking: 25 Minutes
  • Difficulty: Medium
  • Servings: 6 people
  • Cost: Medium


For the pastry

  • 400 g flour (type 0)
  • 100 g rice flour
  • 170 g dark muscovado sugar
  • 125 ml sunflower oil (cold pressed)
  • 1 teaspoon bicarbonate of soda
  • 1 pinch table salt
  • 1 pinch ground cinnamon
  • 2 eggs
  • 1 egg yolk (for the eggwash)

For the filling

  • 225 g fresh ricotta cheese
  • 80 ml white wine
  • 50 g brown sugar
  • 3 small cinnamon sticks
  • 3 pears
  • 1 peel of a lemon (organic)


For the pastry

  1. – beat the eggs together with sugar and the pinch of salt. Gently pour in the oil in the process;

    – sift together all the powder ingredients in a bowl;

    – pour in the beaten eggs and the remaining ingredients. Mix well till you get a smooth dough;

    – wrap the dough in cling film and refrigerate for at least 30 minutes.

For the filling

  1. – chop the pears and put them in a sauce pan;

    – add the brown sugar and the cinnamon sticks;

    – bring to boil, then add the wine;

    – cook on a strong flame for 15 minutes;

    – sift the ricotta in a bowl, add the chocolate chips, the shaved peel of the lemon and the caramelised pears (remove the cinnamon sticks first);

To assembly the tart

  1. – grease and dust a 20cm diameter tart tray;

    – stretch out two-thirds of the pastry dough with a rolling pin;

    – give it a half centimetre thickness and put it in the tray, folding the edges around the tray;

    – pour the filling on the pastry in the tray and level it;

    – top with pastry shapes (e.g. flowers) or classic stripes;

    – spread the top pastry with a beaten egg;

    – sprinkle some brown sugar and ground cinnamon;

    – bake at 180 degrees for about 25 minutes or till golden;

    – serve once it has cooled down.


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