Delve into the refreshing flavors of this Lemon, Ricotta, and Yogurt Tart, which elegantly combines the tartness of lemon with the creamy textures of ricotta and yogurt, enhanced with sweet bursts of chocolate chips. This dessert, with its homemade shortcrust pastry, offers a comforting yet sophisticated taste experience that’s sure to captivate both family and guests alike.
Why You’ll Love This: This crostata stands out with its unique filling—a blend of ricotta cheese, vanilla yogurt, and fresh lemon zest, speckled with chocolate chips that melt slightly during baking, creating pockets of chocolatey goodness. The olive oil-based crust provides a lighter alternative to traditional butter crusts, making it both delicious and slightly healthier. The zest of lemon not only infuses the tart with a vibrant flavor but also adds a delightful aroma that enhances the overall sensory experience of this dessert.
Perfect Occasion: This tart is versatile enough for various occasions, from a casual family dessert to a more formal afternoon tea or coffee gathering. It’s particularly suitable for spring and summer events, where the lemon’s freshness can be fully appreciated. It’s also a lovely addition to a brunch menu or as a sweet ending to a festive meal.
Decoration Tips: For a beautifully finished look, you can arrange strips of leftover pastry dough in a lattice pattern over the filling before baking. Once baked and cooled, dust the tart lightly with powdered sugar or drizzle with a simple lemon glaze for added sweetness and flair. Garnish with a few fresh lemon slices or zest for a pop of color.
Ingredients:
- For the Shortcrust Pastry:
- 300g all-purpose flour
- 80g sugar
- 80 ml olive oil
- 2 eggs
- Zest of 1 lemon
- 1 pinch of salt
- 1/2 packet of baking powder
- For the Filling:
- 300g well-drained cow’s milk ricotta
- 250ml vanilla yogurt
- 80g sugar
- 1 egg
- Zest of 1 lemon
- 50g chocolate chips
- Prepare the Shortcrust Pastry:
- In a bowl, mix sugar with grated lemon zest. Add sifted flour, baking powder, eggs, olive oil, and salt. Combine all ingredients to form a smooth and homogeneous dough.
- Roll out the dough with a rolling pin and line a 24cm tart pan lined with parchment paper. Prick the base with a fork.
- Make the Filling:
- In another bowl, mix the drained ricotta with sugar and grated lemon zest. Add the egg and vanilla yogurt, mixing well to combine. Stir in the chocolate chips last to distribute them evenly.
- Assemble and Bake:
- Pour the filling into the prepared pastry shell. If desired, decorate the top with strips of leftover pastry dough.
- Bake in a preheated oven at 180°C (356°F) for about 40 minutes. Check the base to ensure it’s thoroughly cooked; if not, bake for a few additional minutes.
Enjoy this Lemon, Ricotta, and Yogurt Tart with Chocolate Chips, a refreshing and satisfying dessert that beautifully blends tart, creamy, and sweet elements into one delicious creation!
