Spelt Tart filled with Sheep Ricotta, Pears, Dark Chocolate Chips & Orange Zest

This dessert speaks Italian, a delightful and healthy Italian. Spelt is one of the oldest grains in human history, which finds its origin and home in Italy. Rich in nutrients and flavor. Sheep ricotta cheese is an essential ingredient in Sicily’s desserts, and also a distinctive product of the Island as the oranges. Now, imagine them mixed with juicy pear bites and dark chocolate chips, wrapped by a crunchy pastry, sweetened with the aromatic muscovado sugar.

Amazing, isn’t it? Then, get into the kitchen with me and let’s bake it!

  • DifficultyMedium
  • CostMedium
  • Preparation time15 Minutes
  • Rest time30 Minutes
  • Cooking time40 Minutes
  • Servingserves 6 people
  • Cooking methodOven
  • CuisineItalian
  • SeasonalityAutumn, Winter


For the pastry

400 g spelt flour
180 g lard (r 125ml cold pressed sunflower oil)
170 g muscovado sugar
2 eggs
1 pinch table salt

For the filling

500 g sheep ricotta cheese
100 g icing sugar
75 g dark chocolate chips
2 pears
1 orange (organic)


– sift the flour onto a large bowl;

– put the sugar into a separate bowl together with the eggs, mix them quickly till the sugar melts into the eggs;

– pour it onto the bowl with the flours;

– add the lard, the pinch of salt and then start to knead well with you hands till you get a smooth dough;

–  wrap the dough in some cling film and keep refrigerated for 30 minutes;

– meanwhile prepare the filling by sifting the ricotta onto a large bowl;

– add the icing sugar and whip everything together till you get a smooth cream;

– peel the pears and dice them, then add them to the filling;

– add the dark chocolate chips and mix well;

– add the grated zest of the orange;

– add the egg and mix everything well till you get a smooth cream;

– work the short pastry with a rolling pin to form a disc with a 24 centimetres diameter and half centimetre thickness;

– grease and dust with flour a 24cm round baking tray and fold it with the  pastry;

– pour the ricotta filling onto the pastry by making sure that it reaches 1 cm below the edges of the pastry;

– use the remaining pastry to obtain strips that you will use to cover the tart;

– brush the top with milk or an yolk;

– bake at 170 degrees for about 40 minutes or till golden;

– allow to cool before serving;

It can be stored into the fridge for not more than 24 hours.

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