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Chocolate Ricotta Tart

Chocolate Ricotta Tart
YIELDS
8 servings
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Ingredients

Filling

½
cup hazelnuts
2
egg yolks
½
cup granulated sugar
1
tubs (475 g) ricotta cheese, softened
1
oz semisweet or bittersweet chocolate, finely chopped
1
Tbsp grated orange rind
1
tsp vanilla

Chocolate Pastry

1 ¼
cup all-purpose flour
¼
cup cocoa powder
2
Tbsp granulated sugar
½
tsp salt
¼
cup cold butter, cubed
¼
cup shortening, cubed
2
egg yolks
1
tsp vinegar
Ice water
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Directions

Step 1

Toast hazelnuts on rimmed baking sheet in 350°F oven until fragrant, about 8 minutes. Place in clean towel; rub briskly to remove as much of the skins as possible. Let cool; chop coarsely. In bowl, beat egg yolks with sugar until pale and thickened, Add ricotta; beat until smooth. Stir in hazelnuts, chocolate, orange rind and vanilla. Scrape into tart shell and smooth top.

Step 2

On lightly floured surface, roll out reserved pastry. Using fluted pastry wheel or knife, cut into ¾ -inch wide strips, rerolling scraps. Brush pastry rim with water. Weave strips over filling, ½ inch apart, to make lattice top, pressing ends firmly to rim. Trim pastry at rim. Whisk remaining egg yolk with 1 tbsp water. Brush over lattice.

Step 3

Bake in bottom third of 425°F oven for 15 minutes. Reduce heat to 350°F; bake until filling is firm, about 30 minutes. Let cool on rack. (Make-ahead: Cover and refrigerate for up to 8 hours. Let stand at room temperature for 30 minutes before serving.)

Step 4

In large bowl, sift together flour, cocoa, sugar and salt. Using pastry blender or 2 knives, cut in butter and shortening until mixture resembles fine crumbs with a few larger pieces.

Step 5

In liquid measure, whisk together 1 of the egg yolks and vinegar. Add enough ice water to make 1/3 cup. Drizzle over flour mixture; using fork, briskly stir until dough holds together. Gather dough and press into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

Step 6

On lightly floured surface, roll out three-quarters of the pastry to 1/8-inch thickness. Fit into 9-inch tart pan with removable bottom. Trim off excess and press together with remaining pastry. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 30 minutes.

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