Description
This Chocolate Fudge Swirled Lemon Ricotta Tart is a vibrant and indulgent dessert that combines creamy lemon-scented ricotta filling with rich swirls of chocolate fudge, all nestled in a tender buttery crust.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar (for crust)
- 1/2 cup granulated sugar (for filling)
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg (for crust)
- 2 large eggs (for filling)
- 1 1/2 cups full-fat ricotta cheese
- 1 tablespoon fresh lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons powdered sugar (for topping)
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 3 ounces semisweet chocolate, chopped
- 1 tablespoon cocoa powder
Instructions
- Preheat your oven to 350°F (175°C) and place a rack in the center of the oven.
- In a bowl, mix flour, sugar, and salt. Cut in the cold butter until crumbly. Add egg and mix until dough forms.
- Press dough evenly into a tart pan. Chill for 10 minutes, then bake for 12 minutes. Let cool.
- In a mixing bowl, whisk ricotta, sugar, eggs, lemon zest, lemon juice, and vanilla until smooth. Pour into the crust.
- In a saucepan, melt chocolate with cream and cocoa powder until smooth. Drop spoonfuls over the filling and swirl gently with a knife.
- Bake the tart for 25–30 minutes until the center is just set.
- Cool completely, chill for 2 hours, then dust with powdered sugar before serving.
- Slice and enjoy chilled or at room temperature.
Notes
- Use full-fat ricotta for the creamiest texture.
- Drain ricotta if it’s watery to avoid a runny filling.
- Chill the tart before slicing for clean, even pieces.
- Try a warmed knife for smoother cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 21g
- Sodium: 75mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg
Keywords: lemon ricotta tart, chocolate fudge swirl tart, spring desserts, easy tart recipe, ricotta chocolate dessert