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Desserts

Thermomix Torta Susanna (Parma Ricotta and Chocolate Tart)

The original Torta Susanna from Parma, made in the Thermomix: a traditional tart with shortcrust pastry, ricotta cream and chocolate ganache.
Recipe Thermomix Torta Susanna (Parma Ricotta and Chocolate Tart)
  • Difficulty Medium
  • Preparation 30 minutes
  • Cooking 40 minutes
  • Servings for 8 people

Torta Susanna is a dessert typical of the city of Parma, a true gem of the pastry tradition of Emilia that wins you over at first bite. This delightful tart is made of three perfectly balanced elements: a crumbly shortcrust pastry shell, a creamy ricotta filling and a luscious dark chocolate ganache.

Its origins are shrouded in mystery, but according to the most charming legends, it was created by a young pastry cook named Susanna for a grand celebration at the Farnese court. What is certain is that there is not a pastry shop or bakery in Parma that does not display this treat in its windows. Making Torta Susanna in the Thermomix lets you get perfect results quickly and easily, while staying true to the traditional recipe of this dessert, which represents the very best of Parma’s cuisine.

The combination of different textures, from the crisp pastry to the silky cream and the ganache that melts in your mouth, creates a unique tasting experience. It is the ideal cake for any occasion, from a Sunday afternoon snack to family celebrations.

Ingredients for 8 people

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Method

  1. To make Torta Susanna in the Thermomix, start with the shortcrust pastry: put the flour, sugar, cold butter in pieces, egg, baking powder and pinch of salt in the mixing bowl, then knead for 3 minutes on dough mode.
  2. Shape the dough into a ball, wrap it in plastic wrap and refrigerate it for 30 minutes.
  3. Without washing the mixing bowl, make the filling: add the drained ricotta, egg yolks, sugar, the seeds scraped from the vanilla bean and the flour, then mix for 30 seconds on speed 3.
  4. Preheat the oven to 180 °C (350 °F) while you roll out the shortcrust pastry on a sheet of parchment paper with a rolling pin.
  5. Line a 24-26 cm (9-10 inch) cake pan with the shortcrust pastry, forming a high edge, and prick the bottom with a fork.
  6. Pour the ricotta filling into the pastry shell, level it well and bake for 40 minutes at 180 °C (350 °F) until golden.
  7. Take the cake out of the oven and let it cool completely at room temperature.
  8. In the clean mixing bowl, make the ganache by chopping the dark chocolate for 10 seconds on speed 8.
  9. Add the cream and heat for 5 minutes at 50 °C (122 °F) on speed 3, stirring until the ganache is smooth and even.
  10. Pour the warm ganache over the completely cooled cake, tilting the cake gently so it spreads evenly.
  11. Refrigerate the Torta Susanna for at least 3 hours before serving, so the ganache can set completely.
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Variations and Alternatives

You can replace the cow’s milk ricotta with sheep’s milk ricotta for a more intense flavor. For a coffee version, add a teaspoon of instant coffee to the ricotta cream. The ganache can be enriched with a tablespoon of honey or decorated with colored sprinkles or dollops of whipped cream. Some people make a version with grated coconut added to the cream.

Tips

Make sure the ricotta is well drained of its whey so the filling does not turn out too runny as it bakes. Pour the ganache when it is warm, not hot, so it does not separate. For a richer version, you can add a tablespoon of rum or liqueur to the cream. The shortcrust pastry can be made ahead and kept in the fridge for up to 2 days.

Storage

Torta Susanna keeps perfectly in the fridge for 3-4 days, covered with plastic wrap or under a glass cake dome. Freezing is not recommended, as it could change the texture of the ricotta cream and the ganache.

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