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Dark Chocolate and Ricotta Tart with Salted Butterscotch Sauce

  • Prep
    30 MIN
  • Total
    1HR 20 MIN + cooling time
  • 10

Dark Chocolate and Ricotta Tart with Salted Butterscotch Sauce



For the crust

  • 310 mL (1 1/4 cups) all-purpose flour
  • 180 mL (3/4 cup) almond flour
  • 125 mL (1/2 cup) powdered sugar
  • 60 mL (1/4 cup) cocoa powder
  • 1 mL (1/4 tsp) salt
  • 125 mL (1/2 cup) melted Scotsburn butter


For the filling

  • 225 g (8 oz.) dark chocolate, chopped
  • 250 mL (1 cup) Saputo Ricotta di Campagna Cheese
  • 125 mL (1/2 cup) Scotsburn 35% m.f. whipping cream
  • 2 eggs
  • 60 mL (1/4 cup) sugar


For the butterscotch sauce

  • 60 mL (1/4 cup) Scotsburn salted butter
  • 125 mL (1/2 cup) packed brown sugar
  • 125 mL (1/2 cup) Scotsburn 35% m.f. whipping cream
  • 2 mL (1/2 tsp) vanilla extract
  • 1 mL (1/4 tsp) sea salt or fleur de sel
  • Sea salt flakes, to serve (optional)


For the crust

  1. Preheat the oven to 175°C (350°F). Lightly grease a 23-cm (9-in) tart pan with removable bottom and set on a baking sheet. In a bowl, whisk together the all-purpose flour, almond flour, powdered sugar, cocoa powder, and salt. Drizzle in the butter and stir with a fork to mix, then rub the mixture using your fingers so the butter distributes evenly. Press the mixture onto the bottom and up the sides of the tart pan. Bake for 20 minutes. Remove from the oven and set aside, leaving the oven on.

For the filling

  1. Melt the chocolate in a double-boiler or in the microwave at the lowest heat setting to avoid burning it. Let cool for 15 minutes.
  2. In a food processor, blend the cream and the Saputo Ricotta di Campagna Cheese together until the mixture is smooth. Scrape down the sides of the bowl. Add the eggs, one at a time, processing until smooth. Scrape down the sides of the bowl, then add the sugar and process until smooth. Transfer the mixture to a mixing bowl, then stir in the melted chocolate. Stir to fully incorporate.
  3. Pour the filling into the tart crust. Bake for 25 minutes or until the filling is set around the edges but still slightly viscuous in the center (the filling will fully set as it cools.) Transfer the pan to a wire rack and let the tart cool to room temperature.

For the butterscotch sauce

  1. Melt the butter in a medium saucepan set over medium heat. Add the brown sugar, cream, vanilla, and salt, and whisk until the ingredients are incorporated. Bring to a gentle boil and cook for 5 minutes, whisking occasionally. Pour the sauce into a jar and let cool to room temperature.
  2. To serve, unmold the tart, then drizzle with butterscotch sauce and sprinkle with sea salt flakes. Spoon more butterscotch sauce over each serving, if desired.


Products in this recipe


The dairy goodness that started it all in 1900, our butter is still a smooth and delicious staple with a place in every kitchen.


In your tea and coffee, on top of fresh berries or the perfect addition to your favourite family recipe – there’s no shortage of fresh and delicious ways to enjoy our cream products.

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