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Chocolate ricotta tart
Chocolate ricotta tart
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Prep Time:
145 minutes
Cook Time:
65 minutes
Total Time:
210 minutes
Decadent chocolate ricotta tart with a crispy base.
Ingredients:
  • 437.50 ml plain flour
  • 49.50 gm icing sugar mixture
  • 150g butter, chilled, chopped
  • 1 egg yolk
  • 20.00 gm iced water
  • 200g dark chocolate, chopped
  • 83.33 gm thickened cream
  • 2 eggs
  • 70.95 gm caster sugar
  • 10.00 gm cocoa powder, sifted
  • 500g ricotta cheese
Instructions:
  • In a food processor, pulse together flour, sugar, and butter until mixture resembles fine breadcrumbs. Add yolk and water, pulse until dough just comes together. Transfer pastry onto a lightly floured surface, knead until smooth, shape into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Preheat your oven to 200°C/180°C fan-forced. Grease a 3cm deep, 24cm round fluted flan tin. Roll out the pastry to 4mm thickness between two sheets of baking paper. Line the tin with the pastry, trim any excess, and refrigerate for 30 minutes.
  • Place the tart tin on a baking tray. Line the pastry case with baking paper and fill it with ceramic pie weights or uncooked rice. Bake for 10 minutes, or until the edges are light golden. Remove the weights and paper, then bake for another 10 minutes, or until the base is light golden. Set it aside to cool, and reduce the temperature to 180°C/160°C fan-forced.
  • Prepare the filling by whisking together eggs, sugar, and cocoa in a bowl until smooth. Add ricotta and continue to whisk until well combined. Pour the filling into the pastry case and bake for 45 minutes, or until the filling is just set. Allow it to cool to room temperature before serving.
  • Combine chocolate and cream in a heatproof bowl. Microwave in 30-second intervals on HIGH until smooth. Let cool for 10 minutes, then pour over tart. Chill for 2 hours. Serve cold.

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