Ricotta Tart with a Chocolate Crust

by Tessa Kiros
from Falling Cloudberries: A World of Family Recipes
(Andrews McMeel Publishing, LLC, 2009)
Serves 8 to 10

This is a typical southern combination of flavors: ricotta, the burstingly ripe oranges and, every Italian’s obsession, chocolate. It is quite simple to make, so don’t be intimidated by the thought of the pastry crust. If it seems too soft, just add more flour as you’re rolling it, then lift it over your rolling pin and gently lower it into the pan. If it breaks, just patchwork it in.—Tessa Kiros

convert Ingredients
For the crust
7 tablespoons butter, slightly softened
1/3 cup superfine sugar
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 egg, beaten

For the filling
3 eggs, beaten
2/3 cup superfine sugar
1 heaped teaspoon finely grated orange zest
3 cups smooth ricotta cheese
1 tablespoon lemon juice
2 tablespoons orange juice

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Method
Make the pastry base
1. Use a food processor to mix together the butter and sugar until pale and creamy. Sift in the flour and cocoa and then beat in the egg to make a nice soft pastry. Scrape out onto plastic wrap, flatten into a disc and wrap up. Refrigerate for about an hour.

2. Preheat your oven to 350°F (175°C). Roll out the pastry on a lightly floured work surface until large enough to line a 9 1/2-inch removable-bottomed tart pan or springform cake pan with high sides. Line the pastry with parchment paper and baking beans or uncooked rice and bake for about 20 minutes. Remove the paper and beans and bake for a further 5 minutes to slightly dry the base.

Make the filling
1. Whisk together the eggs and sugar until thick and creamy.

2. Whisk in the orange rind and ricotta until smooth. Whisk in the lemon and orange juice and scrape into your pastry case.

3. Bake for about 30 to 40 minutes, or until the top seems set and is lightly golden here and there. Cool before cutting into portions. This can be served slightly warm, at room temperature or even cold from the refrigerator.

Recipe © 2009 Andrews McMeel Publishing. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.