Dark Chocolate and Ricotta Pie
Serves 16
30 mins prep
30 mins cook
60 mins total
Mouthwatering and irresistible, this recipe for Dark Chocolate and Ricotta Pie is subtly sweet and creamy with hints of citrusy lemon, chunks of dark chocolate, and a layer of cherry preserves that are paired with a buttery crust. Inspired by Italy, this classic recipe is so simple to make and perfect for an elegant dessert after dinner!
0 servings
Pastry:
Filling:
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Separate your eggs. Create a "well" with the flour on a wooden cutting board. Add the butter, sugar, egg yolks and a pinch of salt to the middle of the "well".
Grate fresh lemon zest into the "well".
Knead the dough on the cutting board until it forms a smooth, tight ball. Then wrap in saran wrap and refrigerate for 30 min.
Mix ricotta until smooth, add sugar, one egg, lemon zest and drop of milk if needed.
Chop your chocolate bar and add the chocolate chips to the ricotta mixture.
Roll the pastry out between two sheets of parchment paper.
Lift the pastry (with the parchment) into the cake tin. One parchment paper should be at the bottom of the tin, then the pastry, and then you can lift the second parchment paper up. Press the pastry up to the sides of the tin.
Spread the cherry preserves on the bottom of the pastry.
Pour in the ricotta mixture, and if you have any extra pastry crust you can make little cookies out of it and top the ricotta mixture with the cookies.
Bake at 300 degrees F for 30 minutes until the crust is golden brown.
Cut into 16 slices, sprinkle with powdered sugar, and serve with a dark chocolate drizzle.
