Lemon, ricotta and yogurt tart with chocolate chips: a delicious twist on the traditional crostata

Immerse yourself in the refreshing flavors of this Lemon, Ricotta and Yogurt Tart, which elegantly combines the acidity of lemon with the creamy textures of ricotta and yogurt, enhanced with soft bursts of chocolate chips. This dessert, with its homemade shortcrust pastry, offers a comforting and sophisticated taste experience that will captivate family and guests.

Why you'll love it: This crostata stands out for its unique filling: a blend of ricotta cheese, vanilla yogurt and fresh lemon zest, sprinkled with chocolate chips that melt slightly during baking, creating pockets of chocolatey goodness. The olive oil-based crust offers a lighter alternative to traditional buttery crusts, making it both delicious and slightly healthier. Lemon zest not only gives the tart a vibrant flavor, but also adds a delicious aroma that enhances the overall sensory experience of this dessert.

Perfect occasion: This tart is versatile enough for a variety of occasions, from a casual family dessert to a more formal afternoon tea or coffee. It is particularly suitable for spring and summer events, where the freshness of lemon can be fully appreciated. It's also a lovely addition to a brunch menu or a sweet end to a festive meal.

Decorating Tips: For a beautifully finished look, you can arrange the strips of leftover pastry dough in a lattice shape over the filling before baking. Once baked and cooled, lightly dust the tart with powdered sugar or drizzle it with a simple lemon glaze for added sweetness and style. Garnish with a few slices or zest of fresh lemon for a pop of color.

Ingredients:

• For the shortcrust pastry:
  • 300 g all-purpose flour
  • 80g of sugar
  • 80 ml olive oil
  • 2 eggs
  • Zest of 1 lemon
  • 1 pinch of salt
  • 1/2 teaspoon baking powder

• For the filling:
  • 300 g well-drained cow's milk ricotta
  • 250 ml vanilla yogurt
  • 80g of sugar
  • 1 egg
  • Zest of 1 lemon
  • 50g chocolate chips

1. Prepare the shortcrust pastry:
   • In a bowl, mix the sugar with the grated lemon zest. Add the sifted flour, baking powder, eggs, olive oil and salt. Mix all the ingredients to form a smooth and homogeneous dough.
   • Roll out the dough with a rolling pin and line a 24cm tart tin with baking paper. Prick with a fork.
2. Make the filling:
   • In another bowl, mix the drained ricotta with the sugar and grated lemon zest. Add the egg and vanilla yogurt, mixing well. Add the chocolate chips last to distribute them evenly.

3. Assemble and bake:
   • Pour the filling into the prepared tart shell. If desired, decorate the top with strips of leftover puff pastry.
   • Bake in a preheated oven at 180°C (356°F) for approximately 40 minutes. Check the base to make sure it is cooked through; if not, cook for a few more minutes.

Enjoy this Lemon, Ricotta, and Yogurt Pie with Chocolate Chips, a refreshing and satisfying dessert that beautifully blends tart, creamy, and sweet elements into one delicious creation!