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Orange & chocolate ricotta tart
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Autumnal tart with nutty pastry and rich dark chocolate filling infused with orange and spices - pure bliss.
Ingredients:
  • 60g (1/3 cup) blanched almonds, toasted
  • 40g (1/4 cup) sesame seeds, toasted
  • 190g (1 1/4 cups) plain flour
  • 125g butter, chilled, chopped
  • 55g (1/4 cup) caster sugar
  • 4.00 eggs
  • 2.20 gm vanilla extract
  • Melted butter, to grease
  • 17.20 gm demerara sugar
  • 500g fresh ricotta
  • 100g (1/2 cup) caster sugar
  • 100g 70% cocoa dark chocolate, finely chopped
  • 2 tsp finely grated orange rind
  • 40.00 ml pine nuts, toasted, chopped
Instructions:
  • In a food processor, finely chop almonds and sesame seeds. Add flour, butter, and caster sugar, and pulse until mixture resembles fine breadcrumbs. Then add 1 egg and vanilla, and pulse until dough begins to come together.
  • Transfer the dough onto a floured surface and gently knead until smooth. Form it into a disc shape, cover with plastic wrap, and refrigerate for 4-6 hours to allow it to rest.
  • Prepare the ricotta filling: Use an electric beater to whip the ricotta and sugar in a bowl until creamy. Gradually add the eggs one by one, beating thoroughly. Fold in the chocolate, orange zest, pine nuts, and cinnamon.
  • Grease a 3cm-deep, 24cm (base measurement) fluted tart tin with a little butter. Roll out the pastry to a 4mm thickness between 2 sheets of non-stick baking paper. Line the tin with the pastry, trimming any excess. Cover the tin and remaining pastry with plastic wrap and chill in the fridge for 30 minutes.
  • Preheat your oven to 180°C. Fill the pastry case with the filling, then smooth the surface. Whisk the remaining egg in a bowl and brush the pastry edge with it.
  • Roll out the pastry into a 26 x 20cm rectangle. Slice into twelve 1.5cm-wide strips. Create a lattice pattern over the filling. Seal the edges. Trim excess dough. Brush with egg and sprinkle demerara sugar on top. Bake for 45 minutes to 1 hour until golden and filling is set. Let it cool slightly, then chill in the fridge. Take out 1 hour before serving.

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