• Type 00 flour 260 grams (2 cups and ½)
  • Butter 150 grams (⅗ cup) • 717 kcal
  • Egg 1 • 130 kcal
  • Sugar 100 grams (½ cup) • 470 kcal
  • Salt 1 pinch • 1 kcal
  • Ricotta cheese 300 grams (1 cup) • 140 kcal
  • White chocolate 140 grams
  • Lemon 1
  • Blueberries as much as is needed
  • Already peeled almonds as much as is needed
  • Curls of white chocolate as much as is needed
Calories refers to 100 gr of product

The tart with ricotta cheese and white chocolate is a simple and super tasty dessert. In this recipe, a fragrant and crispy shortcrust pastry welcomes a soft and enveloping filling made with ricotta cheese and white chocolate, pleasantly flavored with lemon zest. Decorated with chopped almonds and fresh blueberries, to give it a fresh and sour touch, it is the perfect dessert to serve at the end of the meal or as a pleasant snack, accompanied by a cup of iced tea. So let's see together how to prepare the tart with ricotta cheese and white chocolate in the best way.

How to prepare the tart with ricotta cheese and white chocolate

Prepare the shortcrust pastry: collect the ingredients in a bowl and start working with a fork (1).

As soon as the dough has gained compactness, transfer it to a work surface and form a soft and homogeneous ball (2). Wrap it with cling film and let it rest in the refrigerator for at least 30 minutes.

Melt 100 grams of white chocolate in a bain marie, taking great care not to burn it (3).

Cut the remaining chocolate into chunks. Collect the ricotta cheese and melted chocolate in a bowl, add the chunks (4) and mix well.

Roll out two thirds of the dough with a rolling pin, to a thickness of about ½  cm, and line the tart mold (5).

Pour the filling inside and level well with the back of a spoon (6).

Roll out the remaining shortcrust pastry, make small disks (or another shape as you like) and place them on the surface (7).

Bake the tart in a preheated oven at 180 degrees C for about 55 minutes, until golden brown; once well cooked, take the cake out of the oven and let it cool, then turn it out of the mold and garnish with chopped almonds and white chocolate curls (8). Finish with blueberries and serve.


The tart with ricotta cheese and white chocolate can be preserved in the refrigerator for a maximum of 2-3 days, closed in a special airtight container or covered on the surface with a sheet of transparent film.