Semolina and chocolate cream tart
I have made this semolina and chocolate cream tart several times, especially when I want something simple yet with an interesting texture. Practically, it's the kind of dessert I prepare when I have eggs and ricotta on hand, and the ingredients are easy to find. There's no need for complicated techniques or special equipment. The orange and lemon zest give a subtle flavor, while the chocolate ganache adds a pleasant finishing layer. Quick Info Total time: approx. 2 hours (including cooling the dough and cream) Preparation time: 30 minutes (plus 1 hour in the fridge for the dough) Baking time: 45 minutes Servings: 8-10 Difficulty: easy to medium Recipe type: classic dessert, suitable for everyday occasions, not just special ones Ingredients Dough: 125 g all-purpose flour 100 g powdered sugar 75 g butter (cold) 3 egg yolks zest of one lemon a pinch of salt Semolina cream: 125 g semolina 500 ml milk 350 g ricotta (or cottage cheese) 200 g powdered sugar zest of one orange a pinch of cinnamon Chocolate ganache: 200 g dark chocolate 200 ml heavy cream Decoration (optional): coconut Instructions 1. Preparing the dough 1. In a large bowl, mix the flour with the powdered sugar. Make a well in the center. 2. Add the cold butter cut into cubes, the pinch of salt, and the grated lemon zest. Quickly rub between your fingers until you achieve a sandy mixture. 3. Add the egg yolks to the mixture and knead just enough to combine everything into a smooth dough, without overworking it. 4. Wrap the dough in plastic wrap and refrigerate for about an hour. It may seem hard at first, but after cooling, it rolls out easily. 2. Semolina cream 5. Pour the milk into a saucepan and heat it until just about to boil. Reduce the heat. 6. Gradually sprinkle in the semolina while continuously stirring to avoid lumps. Let it cook until it thickens and the semolina is cooked (this takes a few minutes). 7. In a separate bowl, mix the ricotta with the powdered sugar. Add the grated orange zest and a pinch of cinnamon. 8. Incorporate the hot semolina directly into the ricotta mixture. Mix well. 9. Allow the cream to cool in the fridge or at room temperature until it is slightly cooled and thickened. 3. Assembling and baking 10. Grease a tart pan (preferably with a removable bottom) with butter and dust it with flour. 11. Roll out the cold dough on a lightly floured surface until it reaches the size of the pan. 12. Place the dough in the pan, pressing it down and leveling the edges. 13. Pour the semolina cream over the crust and smooth it out gently with a spatula. 14. Place the pan in the preheated oven at 180°C and bake for about 45 minutes. The cream will form a light crust on top, and the edges will turn golden. 4. Chocolate ganache 15. Once the tart is completely cooled, prepare the ganache. 16. Break the chocolate into small pieces and place them in a heatproof bowl. 17. Heat the heavy cream until just about to boil. Pour it over the chocolate. 18. Let it sit for 1-2 minutes, then gently stir with a spatula or spoon until completely melted and glossy. 19. Pour the ganache over the cooled tart and quickly smooth it out. Sprinkle with coconut if desired. 5. Cooling and serving 20. Let the tart sit in the fridge for at least an hour after adding the ganache, so the chocolate layer firms up before slicing. Why I make this recipe often It's practical, doesn't require expensive ingredients, and doesn't demand much experience. The texture is different from other tarts – the semolina layer is substantial without being dense. It remains good the next day. Tips and variations Tips If the dough is too soft after kneading, add 1-2 tablespoons of flour. Do not use instant semolina – the cream will not have the same texture. The ganache should be poured when the tart is completely cooled; otherwise, it may run over the edges. If you don't have a tart pan, a regular one will work, but it will be harder to remove. Substitutions Ricotta can be replaced with fine cottage cheese. I do not recommend salty cheese. The orange zest can be omitted or replaced with lemon, but the flavor will become more neutral. Milk chocolate can be used, but the ganache will be sweeter. Variations You can add raisins to the semolina cream. For an extra crunch, sprinkle sliced almonds over the ganache layer. The ganache layer can be replaced with thick orange jam if you want something fruitier. Serving ideas It can be served plain or with fresh fruit on the side. It also goes well with a bit of whipped cream, but it's not necessary. Frequently asked questions Can I use only cottage cheese instead of ricotta? Yes, but it’s important that it is well-drained and not too salty. The texture will be slightly different, but it works. Do I have to put chocolate ganache on top? No, you can leave it with just the semolina layer, but the ganache adds contrast in texture and flavor. Can I use instant semolina or another type? I recommend classic semolina, not instant. Instant does not hold the texture as well. What size should the pan be? A pan of about 22-24 cm in diameter is suitable for the given quantities. If you have a smaller pan, the cream layer will be thicker. How long can I keep the tart in the fridge? It keeps well for 2-3 days, covered, in the fridge. After this time, the ganache and cream may change texture. Nutritional values Approximately, a slice has around 350-400 kcal, varying depending on how thick the ganache layer is. The main macronutrients: carbohydrates from semolina, sugar, and flour; proteins from egg, cheese, and semolina; fats from butter, cream, and chocolate. It is a fairly filling dessert, not too light. Storage and reheating The tart can be stored in the fridge, covered, for up to 3 days. I do not recommend reheating – the chocolate ganache melts and becomes soft. It is best served cold, straight from the fridge. If necessary, it can sit at room temperature for 20-30 minutes before slicing.
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