Chocolate Fudge Swirled Lemon Ricotta Tart.
This tart has me at a complete loss for words.
It’s so different from anything I thought I would ever make. I mean lemons and ricotta mixing with my chocolate? That’s just weird, for me at least. You all know I really do not like mixing my fruit and my chocolate, my one exception – bananas, in which case I stinking love, but the truth is, if you ever see any raspberries (strawberries, blueberries, etc) alongside chocolate it’s pretty much guaranteed I put them there to make things look pretty. Just sayin. BUT citrus and chocolate?
I never knew it could be so good – and really, it is so good.
So why the sudden urge to play with citrus and sweets? Three reasons:
One, I saw the prettiest photo of a lemon tart and I kind of just wanted to make one so I could take photos of the lemons (more on this later).
Two, I made this Toasted Coconut Lemon Bread with Salted Honey Butter last year and LOVED it. I also added chocolate chips to half the loaf. I guess this is really when I realized what an awesome combo lemons and chocolate can be.
Three, I am semi going crazy with the citrus over here. To put it simply, I ran out of savory dishes to add citrus to and decided to start experimenting with sweet ones….which yes, means I hope to share even more soon!
I know that this week was supposed to be all about football, and I really did have this other thing I was going to post today, but then this tart happened and I just had to share it. To me, anything lemon ricotta, or really even any tart, doesn’t exactly scream Super Bowl, BUT it is winter, and citrus is here now too, so I decided, why not talk about it NOW.
Plus, I sort of despise these photos and I knew if I didn’t share them soon that I would never share them. Again, my thoughts and my brain really just make no sense, but I am learning to accept my insaneness because it’s me and I have been this way for way too long to try and change now.
So today is Lemon Tart Day. Don’t worry though, promise I still have a lot more Super Bowl eats to share the rest of the week.
So after all that, let’s finally talk about this chocolate fudge swirled lemon ricotta tart. I actually made it twice in one day. I kind of do this a lot these days since lately I have been having a really hard time with my baked goods. It happens.
Anyway, I made this twice. The first time with a traditional flour tart crust and the second time with a graham cracker crust. For some reason, the flour crust just wasn’t doing it for me, so I tried the graham crackers. SO good, it just worked really well with the flavors, and let’s be honest, it is a heck of a lot easier than working that butter into the flour to make the tart dough. Other than that, I didn’t do anything differently the second time.
I ended up giving the first tart to my carpenter and he thought it was pretty awesome, but then again, I never know if those guys are really ever telling me the truth. I feel like they would never say anything negative in fear of hurting my feelings or something. You know?
The filling is pretty simple, it’s hot fudge sauce (yum) swirled with lemon, ricotta and mascarpone – so cheesy and chocolatey. Wow, just like that I even found a way to work cheese into my desserts. Geez.
Also, if you would have seen this tart in person, you would know that it’s so much prettier than these photos make it out to be. AND sorry for the lack of process shots, this day was kind of a bad one for me. I had a bunch of unexpected workers show up wanting to finish a few loose ends in the kitchen….only the kitchen was a mess and I was in the middle of shooting. So yeah, it was a little crazy (and umm, cozy, but not in a good way) in the kitchen.
Good news is, things are actually looking good, and dare I say… almost finished (yes!)?!
So once again, the point of this post?
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Chocolate Fudge Swirled Lemon Ricotta Tart.
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: chocolate, fudge, lemon, tart
I never knew this could be so good - and really, it is so good.
Ingredients
Tart Shell
- 9-10 graham crackers
- 6 tablespoons salted butter melted
Filling
- 1/4 cup cocoa powder
- 1/3 cup brown sugar
- 2/3 cup milk
- 1/4 teaspoon salt
- 6 ounces bittersweet or semi-sweet chocolate chopped
- 2 tablespoons butter
- 4 teaspoons vanilla divided
- 1 cup whole milk ricotta cheese
- 8 ounces mascarpone cheese softened
- 1/3 cup granulated sugar
- 3 eggs
- zest of 2 lemons juice from 1
- whipped cream for topping (optional)
Candied Lemons
- 2/3 cup sugar
- 1 lemon sliced thin
Instructions
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Preheat the oven to 375 degrees F.
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In a food processor, pulse graham crackers until finely ground (to yield 2 cups). Add butter and pulse until crumbs are evenly moistened.
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Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place tart pan onto a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven. Reduce the oven to 350 degrees F.
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To make the fudge sauce, stir together cocoa powder, brown sugar, milk, salt and half of the chopped chocolate. Place in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove sauce pan from heat, add remaining chocolate, butter and 2 teaspoons vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container, just reheat over low heat, stirring until melted or heat in microwave, on 30 second intervals, stirring frequently.
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In a food processor or blender, combine the ricotta cheese, mascarpone cheese, granulated sugar, eggs, 2 teaspoons vanilla and the lemon zest + juice. Blend until smooth.
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Drizzle the fudge sauce in the bottom of the prepared tart crust. Pour half the ricotta mixture over the chocolate and then drizzle the mixture with more fudge sauce. Add the remaining ricotta mixture and yeah....drizzle with more fudge sauce. Use a knife to swirl the fudge sauce into the ricotta mixture. Bake the tart in the preheated oven for 50 minutes to 1 hour or until just set. It is ok if the tart still has a little jiggle to it when it comes out. Set aside to cool.
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To make the candied lemon, combine the sugar with ¾ cup water in a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves, 3 to 4 minutes. Add the lemon slices and simmer until tender and translucent, about 10 minutes. Remove from the sugar and place on a parchment lined cookie sheet. Allow to dry before adding to the tart.
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To serve, spread the tart with whipped cream and the candied lemons. Drizzle with any remaining fudge sauce. Store the tart in the fridge, but bring to room temp before serving.
I am so going to be combing lemon and chocolate for the rest of citrus season. Happening.
Hi Tieghan,
Stumbled upon your site while searching for recipes for home-made croissants and fell in love with your beautiful pics!!! Honest-to-God, I don’t see what is wrong with your pics here of the tart! They are absolutely lovely and enticing!!! Hope your day’s better!
OMG! This amazing tart recipe has me drooling! I love the pics for this recipe!
This looks yummy to me.
Those guys are smart I think they come when they think you are cooking so you will feed them–lol.
Oh every party needs some sweet treats–even Super Bowls.
Nancy
Forgot to mention that this tart is next on my to-do list! 🙂 And I do so wish I could take such yummy-looking pics as you, Tieghan!! ^_^
Oh dear, those pictures simply make me wanna eat my computer screen ! This looks absolutely delicious and original !
Luana.
THAT TART! I don’t think it’s possible for it to be any prettier but ok, I trust you! 🙂 Such an interesting combination. I really want to try this recipe. I’m so intrigued!
Thanks Jennifer!! 🙂
I have no idea why you don’t like these photos – it was the gorgeous shot of the tart in your email that made me click to see the recipe. It looks amazing! And now I’m dying to try this lemon chocolate combination!
Thank you so much, Christine!! 🙂
I would have no problem eating this tart while watching the Superbowl.. I’m still working on my Superbowl menu so keep the recipes coming..and your photos always rock!!!
Thank you so much, Lisa!!
I would make this today we are snowed in – but I don’t have mascarpone! Can’t wait o make this Tieghan!
Thanks Kathy! Have a fun snow day!!
This tart looks delicious! It is a curious combination with the chocolate and lemon, but I think I would love it.
Thanks Jenna!
I’m at a loss of words, too 🙂 This is worth the calories and fat!
It is! Thanks! 🙂
Love this lemon-chocolate combo! And these photos are totally gorgeous and let the tart shine. But so happy you are almost through with construction! YAY!
THANK YOU! and me too! 🙂
I am glad you posted this today. It is gorgeous! And I imagine delicious too.
Thanks Emily!
That cheesy, creamy filling sounds SO delicious. And the addition of the candied lemons is something I never would have thought of! Looking forward to trying this one.
These pics are BEAUTIFUL I love the way the darkness of the chocolate complements the white cream 🙂 Glad to hear your house is almost finished! Super bowl is ALL about sweetness don’t worry!
Wow looks incredible xxx
Oh my word. I’m not even a sweets person but those pictures have my mouth watering.
I always think I’m not into citrus and chocolate, until I have something that’s citrus and chocolate and remember how much I love the combination. This looks wonderful!
I dream of such a plate!!!
Hmm I wasn’t sure about the lemon + chocolate thing when I first saw this but I think you might have convinced me! Utterly gorgeous!
I don’t why you don’t like these pictures, Tieghan! They are gorgeous! I’m so sold on this whole thing! I want, no NEED, to make this soon!
This looks incredible! I love everything with lemons, may it be lemon curd, lemon tart or simply a slice of lemon in my water. I will definately need to try your recipe!
We are all a little crazy but at least you get beautiful pictures out of it and a delicious dessert!
Thanks so much, Nicole!!
Haha! Thanks Nicole!!
Simply mouthwatering! Those swirls, candied lemon. I can’t even… Yum!
Thanks so much, Shinee!! 🙂
You aren’t the only one at a loss for words. This is fantastic!
THANK YOU!!
I love your thoughts about branching out a little more and taking risks. I love lemon desserts and chocolate desserts and if this is what combining the two produces, it’s clearly an AMAZING idea 🙂
Thank you!!
These photos are gorgeous Tieghan! I wish I could push my fork right through the computer screen and steal a bite! I am going to have to make this soon – I will have to exchange the graham crackers for gluten free chocolate ones to make it ‘Amy friendly’ – but hey, a little more chocolate never hurt anyone 😉
I’m sure your tradespeople are loving working on your house, which is probably why they are taking so long! Maybe you could use your gorgeous food as bribery?
Thank you so much, Amy!!!
A total tart/pie WIN!! What a beauty!
Thank you, Katrina!!
This looks so amazing and the combination is totally intriguing me! I need to try this soon. I bet it was a blast taking those photos 🙂
Thank you so much, Kathleen! 🙂
So pretty, Tieghan! I’m kind of obsessed with the fudge swirl and candied lemon slices.. stunning!
Thank you!
Lemon and chocolate is so magical together! Love this combo and pinning it now 🙂
Thank you!!
Thanks Christina!
Lemon and chocolate combo is new to me too. I think I might like it better than the orange chocolate combo. Looks like I’ll just have to try this one.
Thank you! Hope you love it!
My three favorite things, citrus, chocolate, and ricotta, all in one amazingly delicious sounding tart. I can’t wait to make this. I’m headed out to buy a tart pan just so I can! Thanks for yet another awesome recipe!
THANK YOU! Hope you love this!
You know, I am the total opposite. I LOVE FRUIT AND CHOCOLATE TOGETHER! I actually prefer fruity desserts to chocolate desserts. This looks soooooo killer.
haha! Thanks!
I was so excited to make this for valentines day today. Unfortunately this recipe doesn’t work. The ricotta mixture was far too watery. I believe there was too much juice from my lemons. Two juiced lemons varies greatly. Very disappointed to waste the money and time on this.
Hey Courtney, I am so sorry this did not work for you. Are you sure you cooked it long enough?
My ricotta mixture came out really watery as well and I’m not sure what I did wrong? I baked the tart for 50 minutes and the center still didn’t set I’m not sure what I should have done differently
Hey Molly,
Was the chocolate jiggly or the ricotta mixture? I am really not sure what is making the mix watery. Did it set at all after it cooled? Did you do anything differently? How much lemon juice do you think you added? Was your ricotta thick?
Really sorry for the trouble and i hope I can help you!
It was definitely the ricotta mixture and I’m thinking it was the amount of lemon juice I added because I did use a fairy large lemon. It didn’t really set once it cooled but overall it did taste super good the consistency was just off.
Thanks so much for replying to me and for the great recipe!
Hey Molly, maybe just use a tablespoon of lemon juice next time. Glad you where still able to enjoy it! THANKS!
I made this and it was soooo delicious. I had a couple of issues, but they were my own fault as I had to go to work and didn’t want to leave the tart in the tin, so I took it out before it was cool, and I had a little bit of collapse on the sides. Also I cooked it for way longer than you recommended and it still had a bit of jiggle to it, but was a perfect consistency when cooled. When the whipped cream was spread over the top you couldn’t even see where I had the collapse! I am definitely going to make this again, and next time be less impatient!!
So happy you loved it, thanks!!
Tried this today ..the lemon and the chocolate and the creamy texture all just go soo well together !
Hi Tieghan,
I’ve got the tart in the oven now. Not sure how it will turn out. I didn’t expect the batter to be as thin as it is. When I drizzled the fudge sauce onto the batter, it sunk. I sure hope it ends up looking half as good as yours, but tasting good.
HI! My batter was pretty thing too, did it turn out for you?
I am happy to report that it DID turn out! I baked it the full hour, leaving it a little bit wobbly. Next time I make this, I will make a fudge sauce to drizzle over it after it has been baked.
Thank you for the yummy recipe!
Love your website – you make the most beautiful food! I’m dying to make this tart, but I can’t find ricotta cheese where I live in Spain. I know it’s a main ingredient in this dish, from the title of the recipe, but is it possible to substitute something else for the ricotta? I’ll keep looking for it, but can’t wait much longer to try this recipe!!
Hey Anne! TAHNK YOU!
Soo, that is tricky. I am not sure what cheeses you do have, but cream cheese would work. Do you have that?
Hi Tieghan
Cream cheese is no problem – should I use the same quantity? I’ll give it a go and let you know how it works and will keep up my search for ricotta! Thanks so much for getting back to me about this.
Yup, equal amounts cream cheese. Hope this is a hit! 🙂
This is what sweet, sweet evil looks like omg. So baaaad but so gooood. I definitely have to make this I just need to figure out when ah mah gaaad. Also your pictures look fantastic I know not what you speak of.
hehe! Thank you so much, Sandy!!
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This looks great! Just wondering- for the crust it says 9 cups of graham crackers or 2 graham cracker crumbs…I assume you meant 9 graham crackers or 2 cups of crumbs?
Thanks! 🙂
HI Emily! So sorry for the confusion! Yes, it is 9 graham crackers or about 2 cups worth of graham cracker crumbs. Recipe is fixed! Hope you love this!
Hey Tieghan,
I FINALLY made this tonight for my mom (haha after making your roasted pepper pasta with burrata ?), and it was incredible! This dessert seems so simple, but different, and still elegant. My mom and I were blown away by this one! I’m really enjoying making her some special treats before going back to college and I’m really glad to have finally made this one (and have been waiting and saving it for the perfect time ?). I feel like the lemon and chocolate were perfect and I recommend doing more simple yet elegant desserts like these! ❤️
Thank you again for your help in making it a special night with my mom. ?
I am so so happy you and your mom loved this Kristin! Thank you so much!
Could I use a springform pan to make this? This looks beautiful by the way.
Hey Sandra! Yes, you can use a spring form pan. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Hi Teghan!
This is a beautiful and delicious dessert! A few comments, though: 1) I followed directions and ended up with two extra cups of the ricotta/mascarpone mixture (so i made two small tarts the next day). 2) The graham cracker crust crumbles a lot. I’ve ended up fixing it with maple syrup, but I’m not sure about the whole graham cracker path. 3) I find that the action required with the chocolate is sort of drizzling and sort of ribboning…you may want to think about noting that in your instructions.
Lastly for the smaller tarts I ended up using puff pastry dough…I haven’t tried them yet, but they looked most intriguing as they came out of the oven.
In any case, thank you for the lovely recipe!
Hi Mary! Thank you so much for trying this and leaving feedback for others! I hope you have a wonderful week! xTieghan
This was amazing and a great hit at a dinner party! I ended up using chocolate graham crackers since I could not find the plain during MDW. I just purchased your book from Amazon. I am very excited to create more of your recipes!!
Hi Bridget! I am so glad this recipe turned out so amazing for you! Thank you for trying it! I hope you LOVE the book! Which one did you get? xTieghan
Hi, I made this today but the top cracked quite a bit. Was the oven too hot do you reckon? What normally causes cracking?
Hey Zubie,
So sorry you had issues with the tart cracking. Did you adjust the recipe in anyway? Your oven could have been a little warm. I hope this helps for next time! xTieghan